Wednesday, 11 April 2012 19:13

Pommes de Terre Sarladaise (Potatoes in Duck Fat)

All good chefs know that the secret to sublime potatoes is to cook them in duck fat. With less saturated fat than butter, duck fat provides a roundness of flavor that matches especially well with potatoes. Serves 4 - 6 as a side dish.


  • 2 lbs. certified organically grown Yukon Gold or other waxy potato
  • 4 tablespoons D'Artagnan Duck Fat
  • 3 garlic cloves
  • 1 small handful certified organically grown curly parsley
  • Kosher salt and freshly ground pepper to taste


Peel the potatoes. Using a mandolin or very sharp knife, slice the potatoes into even ¼ inch slices.

Once sliced, rinse the potatoes until the water runs clear, then pat dry.

Finely chop the parsley.

Finely chop the garlic cloves.


Heat a large skillet over medium heat. Once the skillet is hot, add in the duck fat to melt. Add the sliced potatoes and salt to taste. Sauté, carefully turning the potatoes to evenly coat with the duck fat.

Reduce heat to medium-low. Cook, stirring occasionally, until the potatoes are tender and beginning to brown, about 20 – 25 minutes. When almost finished cooking, stir in the chopped parsley and garlic; sauté for 1 – 2 minutes to warm and mellow the garlic. Salt and pepper to taste.

Serve right away or gently reheat in a skillet when serving. 

Last modified on Wednesday, 11 April 2012 19:22