(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)