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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Potatoes Sarladaises Recipe

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This recipe for Potatoes Sarladaises is from The Jackson Prechter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons clarified duck fat (or butter)
4 large Yukon Gold potatoes cut in 1/2" slices
8 medium cloves garlic, sliced thinly
1 cup beef bouillon or stock
1 teaspoon salt
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
Freshly ground black pepper
Chopped flat leaf parsley
Directions:
Directions:
Add fat to a heavy-bottomed 12-inch non-stick skillet (with fitted lid). Once the fat is shimmering, add potatoes in a single layer and brown on one side. Will take several batches. Place aside until all potatoes are browned on one side. Once done, return all potatoes to the skillet, add garlic, thyme, rosemary, salt and pepper. Toss gently to distribute. Add 3/4 cup bouillon/stock, cover and reduce heat until potatoes are tender, adding more broth if needed. Sprinkle on fresh parsley just before serving.
Personal Notes:
Personal Notes:
I served this with pan-seared duck quarters with a Maggi/butter emulsion. (Still waiting for the call from the Smithsonian!)

 

 

 

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