recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
find out more about the cooking holidays in France at
Jim's cooking school in the Dordogne you will need to
visit his web site <click
'mashed potato' of south west France, Pommes Sarladaise
is served in every one of Sarlat's sixty seven restaurants.
Ubiquitous to the point of exhaustion this filling local
staple is, nevertheless, fantastic if made well.
the dish is just potatoes and garlic sautéed
in duck or goose fat, but, of course, you could use
olive oil for a healthier alternative.
version contains sautéed onion and some parsley,
to 1.5kg potatoes, peeled, quartered and cut into
1 onion, peeled, halved and finely sliced
4 cloves garlic, peeled and finely sliced
salt and freshly ground black pepper
handful of roughly chopped parsley, or basil
1 tbsp duck, or goose fat (or olive oil)
the olive oil in a roomy non-stick frying pan, then
throw in the potatoes, onion and garlic.
over a low to medium flame for about twenty minutes,
or until the potatoes are tender.
well, then toss in the parsley, or basil.