JDV: FrenchSelections.com Home Page
My Account | Order Tracking | Support | Blog | Basket  ( 0 )
  



Vegetables
    Asparagus in Morel Cream
    Baby Artichokes Barigoule
    Baked Tomatoes with Herbs
    Braised Peas
    Buttered Fava Beans
    Carrots with Mushrooms in Cream
    Ebly with Tomatoes and Olives
    Eggplant and Tomato Gratin
    Fava Beans with Bacon
    Fig and Bacon Brochettes
    Flageolets Beans à la Provençale
    Glazed Carrots with Coriander
    Green Beans "Lyons-Style"
    Green Lentils à l'Auvergnate
    Green Lentils à la Bourguignonne
    Leek and Mushroom Ragout
    Leeks in Cream
    Morels in Cream Sauce
    Onion Confit with Olives
    Porcini à la Bordelaise
    Potatoes Sarladaise
    Provencal stuffed Vegetables
    Roasted Asparagus with Truffle Oil
    Tarbais Beans à la Provençale
    Tomatoes stuffed with Goat Cheese, Nuts and Garlic
    Truffled Mashed Potatoes
    Vegetable Napoleons
    Wild Mushroom Flan
    Zucchini Gratin
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

Potatoes Sarladaise
Pommes de Terre Sarladaises
A Recipe From: Dordogne
These potatoes are crispy, yet tender inside. Perfect accompaniment to duck confit.

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Skill Level: Easy
Serves: 4

Directions
Clean and slice the mushrooms if using fresh; sauté in 1 tbsp of duck fat for 5 minutes and reserve. Peel, scallop and rinse potatoes. Dry them thoroughly. In a heavy sauté pan on medium high, heat the remaining duck fat. When the fat is hot, throw the potatoes into the pan and cook for 5-10 minutes until golden. Gently flip the potatoes over with a wide spatula and cook another 10 minutes. Add reserved mushrooms. Add garlic, parsley, salt and pepper to taste. Mix together and cook 5 more minutes. Serve hot.

Recipe Contributed By
Joie de Vivre

Recipe Category: Vegetables


Ingredients
3 tablespoons duck fat Available Online
1/2 lb wild mushrooms (cepes or chanterelles) Available Online
1.5 lbs potatoes
Salt and pepper
3 cloves garlic, chopped
Fresh parsley, chopped


Wine Pairings

wine Cahors or Red Bergerac



Items Available For This Recipe


Duck fat 11.3 oz jar

$10.95    ( Item: #0365)


Girolles/chanterelles mushrooms 11.6 oz

$11.95    ( Item: #2830)
Sorry, Currently
Out of Stock


Duck confit-4 legs 53 oz

$49.95    ( Item: #0360)



CUSTOMER SERVICE
800-648-8854
Contact Us
Track Your Order
Your Account
Shipping Information
Free Shipping Policies
Our Guarantee
Your Privacy
FAQs
About Us
Gift Certificates
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Web Exclusives
New Arrivals
On Sale
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page





SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes





   Request a Paper Catalog   






© Copyright Joie de Vivre, 2003-2013
All Rights Reserved