Pommes de Terre Sarladaises

Ingredients

• 900 g waxy potatoes, peeled
• 80 g duck fat
• 4 cloves garlic, finely chopped
• 15 g flat leaf parsley, chopped
• 5 g fine sea salt
• 1 g black pepper, ground

Allergen screen

None found among the 14 screened.

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Slice the potatoes 4 mm thick and do not rinse them. Pat the slices dry in a cloth: the starch clinging to the cut faces is the glue that binds them into a cake.
2. Melt the duck fat in a wide heavy pan over medium heat until it shimmers and a dropped slice sizzles the moment it lands. Add the potatoes and press them flat.
3. Leave them completely alone for 8 minutes, then turn them over in sections with a fish slice. Repeat until the edges are amber and a knife slides into a slice with no crunch at the centre, 20 minutes to 25 minutes in all. 8 min
4. Take the pan off the heat, scatter over the garlic, parsley, salt and pepper, and toss twice. The heat left in the pan takes the raw edge off the garlic without letting it colour.