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Les Pommes de l’Echirlète
Potatoes finished in goose fat
Preparation info
- Difficulty
Easy
Appears in
Published 1991
Another traditional recipe from the valley of the Dordogne.
Ingredients
Method
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 –