{"id":196563,"date":"2025-11-16T12:14:55","date_gmt":"2025-11-16T11:14:55","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/11\/16\/paul-bocuses-sarladaises-potatoes-crispy-recipe-with-perigord-duck-fat\/"},"modified":"2026-02-02T09:20:19","modified_gmt":"2026-02-02T08:20:19","slug":"paul-bocuses-sarladaises-potatoes-crispy-recipe-with-perigord-duck-fat","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/11\/16\/paul-bocuses-sarladaises-potatoes-crispy-recipe-with-perigord-duck-fat\/","title":{"rendered":"Paul Bocuse’s Sarladaises potatoes: crispy recipe with P\u00e9rigord duck fat"},"content":{"rendered":"

At the Sunday table, one dish brings everyone together. For example, potatoes from the Sarlat region warm, reassure and smell of the countryside<\/a>. <\/p>\n

Born in P\u00e9rigord<\/strong>, they are browned in goose fat<\/strong> with garlic<\/strong> and parsley. parsley<\/a><\/strong>. What’s more, their success is due to the crunchy-melting texture that is so sought-after. <\/p>\n

Origin and spirit of a cult recipe<\/h2>\n

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

The choice of potatoes weighs heavily. The BF 15<\/strong> variety remains a benchmark for its firmness. Sarlat potatoes gain in thin crust and soft heart<\/a>. <\/p>\n

“Crisp on the outside, melt-in-the-mouth on the inside: the right gesture does it all.”<\/p><\/blockquote>\n

Choosing the right products<\/h3>\n

Goose fat<\/strong> is deeply fragrant. Duck fat<\/strong>, on the other hand, adds a more rustic note. Sarladaises potatoes accept both options without losing their identity. <\/p>\n

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. <\/p>\n

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

    The step-by-step method, validated by chefs<\/h2>\n

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

    Heat the pan over medium heat. Then add two spoonfuls of fat and the slices. Allow 20 to 30 minutes<\/strong> for the potatoes to turn over gently. <\/p>\n

    Cooking points to watch<\/h3>\n

    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. <\/p>\n

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

    Pairings, variants and table service<\/h2>\n

    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. <\/p>\n

    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. <\/p>\n

    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. <\/p>\n","protected":false},"excerpt":{"rendered":"

    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…<\/p>\n","protected":false},"author":13,"featured_media":196510,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2685],"tags":[4208],"quartier":[],"class_list":["post-196563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-du-luxe-en","tag-sarladaises-potatoes"],"acf":[],"yoast_head":"\nPaul Bocuse's Sarladaises potatoes: crispy recipe with P\u00e9rigord duck fat<\/title>\n<meta name=\"description\" content=\"Crousti potatoes from Sarlat melted in duck fat. 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