Pommes de Terre Sarladaise
By Wolfgang Puck
Images
Serves
Makes 4 servings
Ingredients
- 1-½ pounds waxy potatoes such as Yukon Gold, peeled and cut into 2-inch pieces
- ¾ cup rendered duck fat
- Kosher salt and freshly ground black pepper
- Fleur de Sel to taste
- 2 tablespoons minced flat-leaf parsley
Procedure
This common French pantry staple enhances the earthy flavor of skillet-fried potatoes and gives them a lovely tender texture and crispy edge. The garlic and fresh parsley perfectly compliment the flavors and brighten the dish.
Preheat an oven to 400°F and position an oven rack in the center.
Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and par-boil until still firm and slightly tender, about 5 to 7 minutes. Transfer the potatoes to a large colander and shake vigorously to remove excess water. Using paper towels, pat the potatoes dry.
Place duck fat into a large roasting pan and transfer to the oven to melt the fat, about 5 minutes.
Carefully remove the roasting pan from the oven and add potatoes. Using tongs, carefully turn the potatoes in the fat until they are well coated.
Return the roasting pan to the oven and cook until the potatoes are tender, stirring the potatoes in the fat half-way through the cooking time, about 40 minutes in total.
When the potatoes are cooked, use a slotted spoon to carefully remove the potatoes from the duck fat and transfer to a medium bowl. Taste and season with Fleur de Sel and freshly cracked pepper.
Toss with parsley and serve immediately.
Preheat an oven to 400°F and position an oven rack in the center.
Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and par-boil until still firm and slightly tender, about 5 to 7 minutes. Transfer the potatoes to a large colander and shake vigorously to remove excess water. Using paper towels, pat the potatoes dry.
Place duck fat into a large roasting pan and transfer to the oven to melt the fat, about 5 minutes.
Carefully remove the roasting pan from the oven and add potatoes. Using tongs, carefully turn the potatoes in the fat until they are well coated.
Return the roasting pan to the oven and cook until the potatoes are tender, stirring the potatoes in the fat half-way through the cooking time, about 40 minutes in total.
When the potatoes are cooked, use a slotted spoon to carefully remove the potatoes from the duck fat and transfer to a medium bowl. Taste and season with Fleur de Sel and freshly cracked pepper.
Toss with parsley and serve immediately.
Pommes de Terre Sarladaise
By Wolfgang Puck
Serves
Makes 4 servings
Ingredients
- 1-½ pounds waxy potatoes such as Yukon Gold, peeled and cut into 2-inch pieces
- ¾ cup rendered duck fat
- Kosher salt and freshly ground black pepper
- Fleur de Sel to taste
- 2 tablespoons minced flat-leaf parsley
Procedure
This common French pantry staple enhances the earthy flavor of skillet-fried potatoes and gives them a lovely tender texture and crispy edge. The garlic and fresh parsley perfectly compliment the flavors and brighten the dish.
Preheat an oven to 400°F and position an oven rack in the center.
Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and par-boil until still firm and slightly tender, about 5 to 7 minutes. Transfer the potatoes to a large colander and shake vigorously to remove excess water. Using paper towels, pat the potatoes dry.
Place duck fat into a large roasting pan and transfer to the oven to melt the fat, about 5 minutes.
Carefully remove the roasting pan from the oven and add potatoes. Using tongs, carefully turn the potatoes in the fat until they are well coated.
Return the roasting pan to the oven and cook until the potatoes are tender, stirring the potatoes in the fat half-way through the cooking time, about 40 minutes in total.
When the potatoes are cooked, use a slotted spoon to carefully remove the potatoes from the duck fat and transfer to a medium bowl. Taste and season with Fleur de Sel and freshly cracked pepper.
Toss with parsley and serve immediately.
Preheat an oven to 400°F and position an oven rack in the center.
Bring a large pot of salted water to a boil over medium-high heat. Add the potatoes and par-boil until still firm and slightly tender, about 5 to 7 minutes. Transfer the potatoes to a large colander and shake vigorously to remove excess water. Using paper towels, pat the potatoes dry.
Place duck fat into a large roasting pan and transfer to the oven to melt the fat, about 5 minutes.
Carefully remove the roasting pan from the oven and add potatoes. Using tongs, carefully turn the potatoes in the fat until they are well coated.
Return the roasting pan to the oven and cook until the potatoes are tender, stirring the potatoes in the fat half-way through the cooking time, about 40 minutes in total.
When the potatoes are cooked, use a slotted spoon to carefully remove the potatoes from the duck fat and transfer to a medium bowl. Taste and season with Fleur de Sel and freshly cracked pepper.
Toss with parsley and serve immediately.