"Real" Sarladaise potatoes, unlike those sometimes served in restaurants, do not include truffles. On the other hand, they can be supplemented with fricasseed porcini mushrooms.
Difficulty:[usr 3 ]
Peel the potatoes, wash them and pat them dry. Cut them into fairly thick slices. Peel and chop the garlic cloves. Wash, strip and chop the parsley.
Heat the goose fat in a large, heavy-bottomed skillet. When very hot, add the potatoes, filling the pan well. Fry them over fairly high heat, turning them constantly. Season with salt and pepper, add the hash, mix and cover the pan. Lower the heat and continue cooking for 30 minutes, turning the potatoes every 10 minutes or so. They should be golden brown, soft and not dried out, but crispy on the outside.
For the Sarladaise potatoes to be tender, cut them into very thin slices and not into small dice. It is the traditional filling for confits, roast chicken, red meats, but also pan-fried trout. You can increase the proportion of garlic and parsley to your liking (flat parsley is always tastier).
Source:Regional Cuisines of France
