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Pommes Sarladaise

This recipe comes from Chef Jim Fisher who now runs cooking holidays in the Dordogne.

If you would like to know more about Jim and how he gained his love of cooking why not have a look at his biography page <click here>

To 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 here>

The '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.

Basically, 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.

My version contains sautéed onion and some parsley, or basil.


1 to 1.5kg potatoes, peeled, quartered and cut into 2cm chunks
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)


  • Heat the olive oil in a roomy non-stick frying pan, then throw in the potatoes, onion and garlic.
  • Fry over a low to medium flame for about twenty minutes, or until the potatoes are tender.
  • Season well, then toss in the parsley, or basil.

Serves 4

Chef Jim Fisher