Sarlat-style Potatoes

Tender potato slices seared in duck fat until they develop a golden, crispy crust. The powerful aroma of sautéed garlic and porcini mushrooms defines this Southwestern French classic.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 450
• Protein: 8 g
• Carbs: 43 g
• Fat: 26 g

Ingredients

• 1 kg Potato ( peeled and sliced )
• 100 g Duck fat ( melted )
• 300 g Boletus edulis ( coarsely diced )
• 3 piece Garlic ( minced )
• 1 piece Parsley ( finely chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the tubers

   Peel the potatoes. Slice them into even rounds about 3 to 4 millimeters thick. Do not rinse them; the starch is essential for proper browning.

2. Searing in duck fat

   Heat the duck fat in a large cast-iron skillet. When the fat begins to smoke slightly, add the potatoes. They should sizzle immediately upon contact with the metal.

3. Browning and cooking

   Let them brown without stirring too much at first to form a crust. When the edges are golden, flip the potatoes. Lower the heat, cover, and cook until a knife slides in like butter.

4. Adding the porcini

   Fold in the coarsely diced porcini mushrooms. Increase the heat to sear them. They should release their moisture and become firm and browned.

5. The final parsley and garlic

   Chop the garlic and parsley. Turn off the heat and sprinkle the mixture over the potatoes. Toss one last time so the residual heat releases the garlic aromas without burning it.

Chef's tips

• Avoid non-stick pans; stainless steel or cast iron are essential to achieve that characteristic crust.
• If fresh porcini aren't available, rehydrated dried ones work well, but dry them thoroughly before sautéing.

Storage

Keep refrigerated for up to 48 hours. Reheat in a skillet over low heat to restore the crispiness.