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Pommes de Terre Sarladaise
Potato Cake with Goose Fat
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Sautéed potatoes sarladaise, from the heart of the truffle country, can be flavoured with truffle or, more economically, with garlic. They are the ideal match for confit of goose or duck.
Ingredients
| potatoes |
Method
Slice the potatoes in medium-thick rounds. Heat three-quarters of the goose fat in the frying pan, add the potatoes with a little salt and pepper and sauté them over a medium fire, tossing them often, for 15 minutes or until nearly tender. Sprinkle with the truffle and parsley, add the remaining fat and taste for seasoning. Press the potatoes flat in the pan and continue to cook them without st