Les Pommes de l’Echirlète

Potatoes finished in goose fat

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

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Another traditional recipe from the valley of the Dordogne.


  • 750 g ( lb) small new potatoes
  • 575 ml (1


Scrape or peel the potatoes which should be no bigger than a walnut. Parboil them, preferably in seasoned stock, together with the pieces of garlic. Drain them.

Heat the fat in a large frying pan, tip in the potatoes and garlic and let them sauter gently, turning them over from time to time until they have turned a golden colour all over. Don’t have the heat too high or they may burn –