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Sarlat Potatoes


"Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France. A 'hachis' of parsley and garlic is used in many dishes of the area. You can leave out the cèpes if necessary. 'Cèpes' are a naturally growing woodland mushroom much appreciated in France. You can buy bottled cèpes elsewhere in specialty stores."

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  • 1 1/2 lbs medium potatoes
  • 3 tablespoons goose fat
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cepe mushrooms
  • 4 garlic cloves
  • 1 bunch fresh parsley


Adapted from


Step 1

Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

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