12437 Sarlat Potatoes Serves 4 to 6 Wed Aug 06 01:07:21 -0700 2008 Wed Feb 04 11:11:30 -0800 2009 Licensed http://www.chow.com/recipes/12437 Wed, 04 Feb 2009 19:11:30 GMT Beloved and famous in the French Southwest, pommes de terre à la Sarladaise is especially good with crisp duck or goose confit. Slices of potatoes are sautéed in duck or goose fat, seasoned with salt and freshly ground pepper, sometimes sprinkled with thin slices of black truffle, and served hot. This version does not require truffles, so you will be able to make it more often. It is a marvelous half-crisp, half-soft potato dish, served hot and sprinkled with an hachis, a mixture of chopped garlic and parsley (see page 94).

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  • About 30 minutes before serving, peel and rinse the potatoes. Using a mandoline or food processor, cut into ⅛-inch slices. Do not wash the slices.
  • Heat the fat in a well-seasoned, 10-inch nonstick cast-iron skillet over moderately high heat. Add the potatoes and let them brown for an instant. Cook, turning with a spatula to coat well with the fat and to avoid sticking, for about 2 minutes. Reduce the heat to moderate. When some of the slices begin to brown, press down on the potatoes with a spatula to form a flat round cake. Reduce the heat to moderately low, cover the skillet with a tight-fitting lid, and cook for 7 minutes.
  • Raise the lid to allow steam to escape. Wipe away any moisture on the lid. Toss the potatoes gently so that the crisp bottom pieces mix with the rest of the potato slices. Gently press down again with the spatula to reshape; cover and cook for 7 minutes longer, shaking the skillet to keep the potatoes from sticking.
  • Uncover the pan; wipe away any moisture on the lid, toss, and reshape the slices again. Cover tightly a third time and cook for 7 minutes. Remove from the heat and let stand without uncovering for 30 seconds. Lift the cover off, moving it to the side quickly so that the moisture does not fall onto the potatoes. Wipe the inside of the cover dry. Tilt the skillet and spoon off and reserve any excess fat.
  • Cover the skillet with a plate and invert to unmold the potato cake. Return the reserved fat to the skillet and set over moderate heat. Slide the potatoes back into the skillet and cook, uncovered, until the second side crisps, about 3 minutes. The potatoes should look somewhat like a cake and should be puffy, crisp, and golden. Transfer to a heated serving platter and sprinkle with the garlic and parsley, and season with salt and pepper to taste. Serve at once while still hot.
  • If the cast-iron skillet is not seasoned properly, the potatoes may stick. To season, wash skillet, rinse and dry thoroughly. Wipe 2 tablespoons vegetable oil over inside the surface of the skillet. Heat over moderate heat until very hot, about 5 minutes. Let cool; wipe surface dry with paper towels and repeat once more. Never use detergents or a stiff brush on the skillet. Coarse salt and damp paper towels are all that is necessary to scrub a skillet clean.
  • If good-quality waxy potatoes are unavailable, Idaho potatoes can be substituted. Carefully rinse off the starch and dry each slice before cooking.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 2 pounds red potatoes (waxy potatoes are best for this dish)

    ]]>     3 tablespoons rendered duck or goose fat, or fat scraped from duck confit

    ]]>     2 teaspoons finely minced fresh garlic

    ]]>     1½ tablespoons minced fresh flat-leaf parsley

    ]]>     Salt and freshly ground pepper

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