Pommes De Terres Sarladaise
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), waxy
- 3 tablespoon lard (duck), you can also use goose lard
- 0.5 ½ cup parsley, curled, chopped
- 2 cloves garlic, or more to taste
- 0.75 teaspoon ¾ sea salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, slice or cut them into approx. 1/2 cm thick slices. Rinse the slices 2 to 3 times in cold water until the water runs clear. Drain the potatoes and then pat dry with kitchen paper.
- Heat a 30 cm pan (Teflon or old frying pan) and let the duck fat melt over medium heat. Add the potato with the salt and turn carefully every now and then. Do not cover the pan completely. The cooking time is between 20 and 25 minutes, depending on the type of potato.
- If you want, you can increase the heat shortly before the end of the cooking time, let it take on color or let it become crispy.
- During this time, finely chop and mix the parsley and garlic. At the end of the cooking time of the potatoes, carefully fold in the parsley and garlic mixture. Possibly add a little salt.
- This dish is actually served without pepper and / or nutmeg. If you want, you can add these two spices very carefully, it should only be a touch.
- A rustic French side dish that can be served with almost anything fried.
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