These potatoes accompany the rich cuisine from the South West of
France. They are named after the city of Sarlat in the Périgord, so they're also
called Sarlat potatoes.
- Peel, rinse, dry and cut the potatoes into thin, round slices.
the goose fat in a saucepan (medium heat).
Add the potatoes and brown over strong heat for several minutes, then
lower the temperature as soon as they start to gain color. Then cook
slowly, covered for 2 hours on very low heat. Salt and pepper.
this time prepare the persillade, the parsley sauce: wash, peel and
chop together garlic and parsley. Add the persillade to the potatoes
and leave to rest covered for 15 minutes before serving it.
How to Serve :