Named after the medieval town of Sarlat in the Périgord region, these potatoes are sautéed slowly in duck fat until deeply golden, then finished with garlic and parsley — a beloved companion to roasted duck or confit.
Ingredients
- 1 kg potatoes, peeled and sliced
- 3 tbsp duck fat
- 3 cloves garlic, minced
- Handful of parsley, chopped
- Salt and pepper, to taste
Instructions
- Melt the duck fat in a large frying pan over medium heat.
- Add the potato slices in a single layer and cook, turning occasionally, for 20-25 minutes until deeply golden and tender.
- In the last few minutes, stir in the garlic and season well.
- Scatter with parsley just before serving.
These potatoes are just as delicious as leftovers, reheated in a hot pan the next day.
