Paul Bocuse’s Sarladaises potatoes: crispy recipe with Périgord duck fat

At the Sunday table, one dish brings everyone together. For example, potatoes from the Sarlat region warm, reassure and smell of the countryside.

Born in Périgord, they are browned in goose fat with garlic and parsley. parsley. What’s more, their success is due to the crunchy-melting texture that is so sought-after.

Origin and spirit of a cult recipe

Tradition speaks of a hearty accompaniment, served with confit. But Sarlatan potatoes take center stage right from the pan. Chef Paul Bocuse defended their simplicity, without superfluous gestures.

The choice of potatoes weighs heavily. The BF 15 variety remains a benchmark for its firmness. Sarlat potatoes gain in thin crust and soft heart.

“Crisp on the outside, melt-in-the-mouth on the inside: the right gesture does it all.”

Choosing the right products

Goose fat is deeply fragrant. Duck fat, on the other hand, adds a more rustic note. Sarladaises potatoes accept both options without losing their identity.

As for garlic, it’s best to add it at the end of cooking. That way, it stays soft and doesn’t burn. This gives the potatoes a clean, fresh flavor.

• Take out the apples 20 minutes beforehand, to avoid shock.
• Pat the slices dry: water prevents gilding.
• Heat the fat to a steady simmer.
• Stir in fits and starts, then scrape up the juices with a spatula.
• Add the garlic and parsley at the end of cooking, off the heat.

The step-by-step method, validated by chefs

First, peel and briefly rinse the apples. Then cut into regular slices, 4 to 5 mm in diameter. Sarladaise potatoes don’t like slices that are too thin.

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Heat the pan over medium heat. Then add two spoonfuls of fat and the slices. Allow 20 to 30 minutes for the potatoes to turn over gently.

Cooking points to watch

At first, allow to sear without stirring too quickly. This allows the crust to form and lock in the juices. The potatoes will turn golden without breaking.

Salt only halfway through. This way, the water doesn’t escape too early. As a result, the potatoes retain their chewy texture.

Pairings, variants and table service

Serve with duck confit or crisp salad. A few pan-fried porcini mushrooms are a perfect match. Potatoes from the Sarlat region support this woody addition with panache.

In winter, a touch of truffle enhances the dish. In spring, a few fine herbs add lightness. Sarladaise potatoes find their season in all simplicity.

When it comes to beverages, consider a supple red from the Southwest. In this way, roundness accompanies noble fat without overpowering it. The Sarlat potatoes then shine from oven to table.

• sarladaises potatoes