Recipe by Mme M
Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France. A 'hachis' of parsley and garlic is used in many dishes of the area. You can leave out the cèpes if necessary. 'Cèpes' are a naturally growing woodland mushroom much appreciated in France. You can buy bottled cèpes elsewhere in specialty stores.
Top Review by Da Huz
Made a recipe from a French cookbook that was almost identical. Ingredients were the same (minus the mushrooms), but cooking technique was a little different. After frying the potatoes 10 minutes, stirring occasionally to ensure that all sides were browned, it called for adding 1 cup of water, seasoning to taste, and simmering 10-15 minutes, covered. When water was gone potatoes were re-fried slightly to give some crispness. Your recipe looks more authentic, but this version was super easy because it required almost no attention.
- 1 1⁄2 lbs medium potatoes
- 3 tablespoons goose fat
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 cepe mushrooms
- 4 garlic cloves
- 1 bunch fresh parsley
Directions See How It's Made
- Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
- Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
- Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
- When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
- Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
- Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
- This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!