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Simple et parfait: Enjoy patates sautées!

My  poor non-French people,

I hope you have la frite. Yes, the fry. Or the French fry. Or the freedom fry.
In either case, when you’re French and perfect, it’s always better to have it.

La frite.
Or la pêche.

The peach.

It doesn’t mean that French and perfect women like me never leave without a frie or a peach in their purse (although it might sometimes be useful), but both sentences mean that you have plenty of energy and joie de vivre for the day.

But anyhow, all this has nothing to do with the choucroute (nothing to do with the sauerkraut!, no connection. And don’t ask me why we say choucroute for that. Don’t you forget at some point my fellow French and perfect people invented surrealism. So voila. C’est comme ça).
Today I want to teach you a little bit about patates.

Potatoes.

And the best way to enjoy them on a rainy day.

Patates sautées

persil pommes de terre sarladaise

1 pound of potatoes
Water
1  garlic clove
1 tbsp duck fat.
Parsley

The real name for this recipe is pommes de terre à la sarladaise.
They’re a speciality of  Périgord, a beautiful and secluded region of the South West of France, known for its high concentration in British pensionners and high consumption of all things duck and fat (fat duck, duck fat, and all that foie gras…).

And that’s when I have to make a confession.
I’m obsessed with these pommes de terre.

I’ve spent the best nights of my youth chasing the best specimens in Paris.

Oui, when most of young people enjoyed les nuits parisiennes (parisian nights) going to Le Baron or pursuing French and perfect gentlemen, I spent my time looking for patates.
C’est la vie!

sliced duck fat potatoes

Coming from Périgord, my friend Anne-Laure was in the same quest.
She was even more picky: her mémé’s potatoes (and her paté too!) are legendary! We worked hard, night after night and bottle of Brouilly after bottle of Brouilly, and finally found the perfect spot.

Non, it’s not on my best restaurant in Paris list : you don’t give GPS coordinates for the Graal!
But I can tell you it’s in Les Halles, in a small restaurant where the owner is very strange : depending on his mood, he can decide to give you flowers and half the menu free for you to taste, or call you names and slam the door on you just because it’s one of those days.

Patates sautées pommes de terre sarladaise

So how do you make these beauties?

With love, water, and duck fat. C’est tout!

  • Peel the potatoes
  • Let them soak in cold water for at least 20 minutes.

This is a secret I learned while staying in the North of France, where they almost eat more French fries than an average american citizen. It helps to get rid of the starch, and the potato is easier to fry afterwards

patates French potatoes

  • Dry the potatoes carefully
  • Cut them into thin slices.
  • Heat a frying pan overhigh heat
  • Add the duck fat

persil pommes de terre sarladaise

  • Throw the potatoes in the pan, let them brown for 5 to 10 minutes
  • Then reduce the heat to medium low, and let them sunburn in heaven for around 20 minutes
  • Salt, pepper, parsley and garlic at the end

Et voilà !

Ladies, if you’re trying to seduce a gentleman, this is an ideal recipe.
As my brother’s girlfriend always say : “all they need is a cow and a potatoe. That’s what they always want to eat”. So you have half of the magic meal there.
AND the duck fat is good for your heart! Scientifically proven!

Bon appétit les amis! 

The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat…and Hundreds More! (Everything Series)

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2 Comments On This Topic
  1. Cécile posted
    August 5, 2014 at 4:34 pm

    Miam! Mes filles adorent quand je leur en fais avec une omelette ou une bonne viande. Rien à voir avec les home fries!

  2. Cecile Delarue posted
    October 14, 2014 at 12:11 am

    HA je suis bien d’accord! vive nos home patates!

  3. M-A posted
    September 8, 2015 at 7:43 am

    j’adore moi aussi les patates sautées, avec beaucoup d’ail et des cèpes :-) Merci pour la recette!


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