Potatoes Sarladaises Recipe

Have you ever visited the Périgord, that gorgeous region in the south-west of France?

It is where Maxence’s grandfather lives, and we have visited many times over the years. We are drawn back again and again, not just by the adorable stories Grand-Père tells of Maxence as a child, but also by the heart-stopping beauty of the landscape, the vertiginous cliff-side villages, the fascinating natural caves with subterranean river rides, and, well, the food.

Périgord is particularly known for its truffles, walnuts, strawberries, ceps, chestnuts, goat cheese (the one and only Rocamadour), and duck products, foie gras and duck confit most famously.

La Roque-Gageac

So we drive around from village to village and sight to sight, and wherever we go, we look for the little country inns that serve housemade confit with — reliably, deliciously — a golden pile of pommes sarladaises: potatoes seared in duck fat, sometimes with ceps or mushrooms added in, and finished with fresh parsley and garlic.

Potatoes Sarladaises are an absolute treat, with the nutty, velvety richness of duck fat, and the beautiful contrast between the tender middle of the potatoes and the browned crunchy bits.

I will have potatoes sarladaises any day of the year, but early spring is an excellent time of year to make them. The first new-season potatoes are out, but there is enough of a chill in the air still to justify a generous plate of potatoes with a crispy duck thigh.

This is what we’re dealing with.

Naturally, this works equally well as a side to roast chicken; I also like to let it take center stage with no meat, just a green salad.

The dish is named after the picturesque town of Sarlat, which is impossibly charming but best visited off season.

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Potatoes Sarladaises Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 4.

Potatoes Sarladaises Recipe


  • 700 grams (1 1/2 pounds) waxy potatoes (i.e. they hold their shape when cooked)
  • 3 tablespoons (35 grams) goose or duck fat
  • 1 teaspoon fine sea salt
  • 2 cloves garlic, finely sliced
  • Finely chopped flat-leaf parsley
  • Freshly ground black pepper


  1. Peel the potatoes and slice them into 5-mm (1/5-inch) slices; a mandolin slicer makes quick work of this. Rinse in a colander to remove excess starch, drain, and dry thoroughly in a clean dish towel.
  2. In a large, heavy-bottomed skillet such as this, heat the duck fat over medium heat.
  3. Add the potatoes and salt, stir well to coat, and cook uncovered for 4 to 5 minutes without disturbing, until browned underneath. (I like to use a splatter screen to prevent fat droplets from landing on my stove.) Adjust the heat as needed so it is high enough to brown the potatoes, but not so high that the potatoes will burn at the bottom.
  4. Flip the potatoes (I use my beloved Earlywood flat spatulas), and cook for another 4 to 5 minutes without disturbing, until browned underneath. Repeat the flipping and browning 2 to 3 times more, until the potatoes are cooked through and browned to your taste.
  5. Add the garlic and parsley, sprinkle with black pepper, and serve.

  • Kristin Elder

    This looks amazing! I am always looking to add something extra to my potatoes and this may need to be my next attempt. I have this great farmers market store near us, which always has duck fat that i’ve been waiting to try!

  • Lucy Kempton

    Yes! We were there on our honeymoon, nearly twenty-two years ago; we lived in England then and were slowly falling in love with France. The village in the picture is La Roque Gageac isn’t it? We had dinner on that very restaurant terrace, and the lovely waitress complimented my husband very charmingly on his beautiful jacket, which was the one he’d bought to get married in. I can’t remember what we ate, but I’ve long thought duck fat was the very best thing to cook potatoes in. I think perhaps I’ll make this this weekend! Thanks for prompting the memories :~)

    • Connie Rogers

      Lucy, what a lovely story! Thanks for sharing.

    • Those are wonderful memories, Lucy, thank you for sharing! Maybe a renewal of your vows in the form of Potatoes Sarladaises? :)

      • Lucy Kempton

        Heheh! We had them last night, in fact, following your recipe (only with a tad more garlic as we are garlic lovers), they were so good! Thanks for what will surely become a regular favourite.

        In fact I can remember what I ate, only I’m a little embarrassed to admit as it was cassoulet, and I gather the locals rather laugh at the tourists sweating and labouring over their cassoulet in summer. But I had never had it before, and knew it was a local speciality, and in fact it was only early June and evening outdoors. I almost finished it, and the same waitress said I had done very well as it was rather heavy!

        • You were right to indulge! You have to seize opportunities when they present themselves. :)

  • David

    Finally a definite reason to buy that container of duck fat I’ve been eyeing for months!

  • CouscousHarissa

    Thank you very much for this recipe and article! For me this is the world’s best way to cook potatoes and the most beautiful part of France (surtout Périgord Noir)!

  • Andreas

    I love potatoes in any form or shape, and your recipe is calling out to me!! :-)

  • Mark Foran

    One reason I enjoy your recipes is you use ingredients that, while not exotic, are not common in American cooking. (The other is that they are always delicious) The very idea of cooking potatoes in duck fat has whetted my appetite. This comes at an inopportune time, as Northeastern USA is in the midst of a blizzard. But I’ll be out shopping for duck fat as soon as it subsides.

    • Thank you Mark, I’m so glad to hear that! Perhaps the idea of these potatoes will sustain you through the blizzard. :)

    • Amazon is a great resource for unusual ingredients, even in a blizzard!

  • How can you make pommes Sarladaises without confit de canard? That’s my go-to pairing. Miam miam!

  • Terese Crescenti

    All these year’s we’ve called them “Poppie’s Potatoes”!!

    • Color me curious! Who’s Poppie?

      • Terese Crescenti

        My Dad!!

      • Terese Crescenti

        He passed away 10 years ago but his legacy lives on . . . even the grandkids he never met still call him Poppie!

  • Love how simple this is!
    Izzy | http://www.pinchofdelight.com

  • NotJoking

    I have a guilty secret – I hate potatoes. And most of all I hate waxy potatoes. Where I live now, the population could live happily on nothing but potatoes. The restaurants even serve 2 or 3 types of potatoes with a meal. Can you imagine a serving of roast potatoes, with a couple of boiled potatoes alongside? When I was young rice was for rice pudding, another pet hate. When I discovered savoury rice I felt like I’d come home. Spaghetti came out of a can, but we did have homemade noodles. If I never had a potato staring up at me from my plate again, I would die a happy woman.

      Just kidding, but it must be a lonely position to be in.

      • NotJoking

        Not really, I eat lots of Japanese, Chinese, and Asian food where a potato is seldom seen and certainly not missed.

  • Gill Jennifer

    Lovely. Perigord is part of the Dordogne region, no? One question (these sound so delicious), what is “ceps?” [“…potatoes seared in duck fat, sometimes with ceps or mushrooms…”] Thank you for all your writing.

    • Stephanie Doublait

      Cepes grow in the southwest of France; the Italians call them Porcinis. Big, fat and full of flavor – a delicacy!!! In pasta, on pizza, or sauteed with garlic and parsley!!

    • Yes! Périgord is the historic name of the region, and mostly overlaps with the Dordogne département, plus a little bit of Quercy and Limousin. :)

      As for ceps, they are the same as porcini mushrooms — perhaps that’s the name you know?

  • NotJoking

    Just a bit of light banter between friends solidifies ther relationship. And my posting name NotJoking is a joke because my friends always think I’m joking. Keep up the great blog.

  • Romas David

    You are doing great work. I love reading your blogs and articles, I am a die-hard follower of your work. Thanks for giving so much knowledge to the readers through your inspiring words.

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