Pommes Sarladaises

Duck-fat potatoes with garlic & parsley — once you’ve had these, you’ll never go back

Good old Sarlat potatoes… cooked in duck fat and seasoned with garlic and parsley. The local grandmas will tell you they have to be cooked on the stovetop — we cook ours in the oven and get great results every time.

Crispy outside, fluffy inside, pure duck-fat heaven.

Serves
4–6

Prep
15 min

Cook
50–60 min

Oven
190 °C

Ingredients – Classic Oven Sarlat Potatoes

8 large waxy potatoes (about 1.5 kg) – Désirée, Charlotte or similar
Plenty of duck fat (4–6 heaped tablespoons)
2 cloves garlic, finely crushed
Handful fresh parsley, finely chopped
Sea salt & freshly ground black pepper

Method – Classic Oven Version

1. Preheat oven to 190 °C.

2. Peel and slice the potatoes about 1 cm thick.

3. In a large, heavy-based cast-iron pan (or oven-proof frying pan) melt plenty of duck fat over medium heat on the stovetop.

4. When the fat is nice and hot, add the sliced potatoes and give everything a good stir so all the potatoes are beautifully coated.

5. Cover the pan tightly with foil and place in the oven.

6. Cook for about 30 minutes, then remove the foil, give the potatoes a gentle toss and return to the oven.

7. Continue cooking until the potatoes start to turn golden, tossing occasionally (another 20–30 minutes).

8. When almost done, stir in the crushed garlic and cook for 2 more minutes.

9. Remove from the oven, quickly toss through the chopped parsley, season generously with sea salt and pepper, tip into a warm serving dish and serve immediately.

Pro tip: Real duck fat is non-negotiable — it’s what makes Sarlat potatoes legendary.

Traditional Stovetop Sarladaise (Grandma style)

Same ingredients

Cook everything on the hob in a heavy pan with a tight lid over very low heat for 45–60 minutes, turning gently every 10 minutes. Add garlic and parsley at the end as above.