Potatoes Sarladaises

"A very rich, luscious potato dish. Canonically, it would be made with rendered goose or duck fat, but chicken fat, bacon grease, or, in a pinch, clarified butter (ghee) can be used. (Don't use whole butter; the milk solids will burn before the potatoes are cooked.) Adapted from "French in a Flash" by Kerry Saretsky at Serious Eats. http://bit.ly/aNjrvz"
 
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Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Melt fat in a heavy 12" skillet over medium-high heat until shimmering. Add potato slices and cook, stirring occasionally, until golden brown, about 6 minutes. Add garlic and cook until potatoes are well-browned, about another 6 minutes.
  • Reduce heat to medium low. Add 3/4 cup water and salt; cover tightly. Simmer until potatoes are cooked through; add more water if the pan gets dry before the potatoes are done. Potatoes are done when the point of knife slides in and out of the center of a slice easily without resistance. Add parsley, season to taste with pepper and more salt, and serve.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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