Pommes de Terre Sarladaises

Cellier du Périgord’s selected pommes de terre sarladaises combines potatoes cooked in goose fat with prepared cèpes, garlic and fresh parsley. The producer presents the dish as a Périgord specialty with crisp outer surfaces and a tender centre.

Peeled, washed potatoes are cut into cubes for this version. They enter a hot pan with goose fat, while garlic and parsley are chopped separately.

The prepared cèpes drain before being sautéed in a separate pan. Once cooked to the desired softness, they are kept warm for the finish.

Garlic and parsley join the potatoes near the end of cooking. The cèpes follow, bringing the separate mushroom preparation into the potato pan.

The finished potatoes are served immediately. This selected cubed version uses goose fat and a prepared mushroom component, distinct from the sliced potatoes and other pairings discussed in the producer’s introduction.