pommes de terre a la sarladaiserating:
These potatoes with confit de canard or confit d'oie are a marriage made in heaven.
800gms waxy potatoes (Charlotte, for example)
One-and-a-half tablespoons duck or goose fat
2 cloves garlic - finely chopped or crushed
1 tablespoon flat-leaf parsley, finely chopped
salt and pepper
Peel and wash the potatoes. Cut into slices of about 3mm. Dry these slices on kitchen paper or a clean tea cloth.
Melt the fat in a wide non-stick frying pan. Cook on medium heat for 15 minutes, shaking the pan frequently to ensure that both sides of each slice are nicely browned. Season with salt and pepper.
Mix together the crushed garlic and the chopped parsley. Add to the potatoes. Now, cover the pan and leave the flavours to mingle over low heat, shaking the pan frequently to make sure that the garlic and parsley are evenly distributed.