Sarlat Potatoes from The Cooking of South West France by Paula Wolfert
Beloved and famous in the French Southwest, pommes de terre à la Sarladaise is especially good with crisp duck or goose confit. Slices of potatoes are sautéed in duck or goose fat, seasoned with...
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Ingredients
- 3 tablespoons rendered duck or goose fat, or fat scraped from duck confit
- 2 pounds red potatoes (waxy potatoes are best for this dish)
- Salt
- freshly ground pepper
- 1½ tablespoons minced fresh flat-leaf parsley
- 2 teaspoons finely minced fresh garlic
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