(Pommes de Terre a la Sarladaise)
Some versions of this simple dish from southwestern France, where goose and duck fat is the most common cooking medium, include shaved black truffles, in honor of the vibrant truffle market in the town of Sarlat, but truffles aren't traditional to the dish.
- 5 medium waxy potatoes
- 1⁄3 cup goose fat
- 1⁄2 bunch parsley, chopped
- 2 cloves garlic, peeled and finely chopped
- Salt and freshly ground black pepper
- Black Truffles (optional)
Peel potatoes and slice crosswise into rounds about J" thick. Rinse, drain well, and pat dry between layers of paper towels.
Heat a large cast-iron skillet over medium-high heat until hot. Add goose fat and heat until melted and warm. Add potatoes and gently stir to evenly coat with fat. Cook potatoes, stirring them and shaking skillet over heat occasionally, until crisp and deep golden brown around the edges and tender in the center, 10–15 minutes. Remove skillet from heat. Combine parsley and garlic in a small bowl, then scatter over potatoes in skillet. Season to taste with salt and pepper.
Serve with duck confit that has been heated through in another cast-iron skillet, if you like.