Description
The name of this dish comes from the town of Sarlat (Sarlat), which is located near our city. It occupies an important place in French gastronomy, as Sarlat - the capital of "Black Perigord" (this is the region famous for its truffles, walnuts and mushrooms). I love these potatoes, we eat it very often. Offer to cook him and you as well, very simple recipe!
Ingredients
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Potatoes
700 g
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Fat
3 Tbsp
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Garlic
2 tooth
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Parsley
2 Tbsp
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Salt
-
Black pepper
Cooking
Ridiculous, of course that I will teach you to cook roast potatoes... Well, what to do? So there you go. Potatoes wash, peel and cut into slices with a thickness of about 3-4 mm. the Potatoes must be hard to not get crushed not crumbled while frying.
For this recipe use duck or goose fat. No substitutions in this plan. The fat melt in a pan.
Add the potatoes and fry over high heat until it will turn brown. It took me about 10-15 minutes. Not interfere very often, but very carefully! Once the potatoes flushed, add salt and chopped garlic (I crushed through a garlic press) and mix. Reduce the heat to medium or just below medium and cook until the potatoes are done. Sometimes gently way.
As the potato is ready, add chopped parsley (I had frozen), pepper, cover with a lid. Turn off the heat and allow to stew for about 5 minutes. Serve hot with meat, such as beef or poultry.
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