📝 About This Recipe
Hailing from the Sarlat-la-Canéda region of the Dordogne, this iconic dish is the gold standard of French comfort food. Thinly sliced potatoes are slowly pan-fried in rich duck fat until they achieve a glass-like crispness on the outside and a buttery, fondant texture within. Finished with a pungent persillade of garlic and fresh parsley, it is a decadent celebration of Southwest France's culinary heritage.
🥗 Ingredients
The Potatoes
- 2 lbs Yukon Gold or Charlotte potatoes (peeled and sliced into 1/8-inch thick rounds)
The Fat
- 5-6 tablespoons Rendered Duck Fat (Graisse de Canard) (high quality, filtered)
The Persillade
- 4-6 pieces Fresh Garlic cloves (finely minced)
- 1/2 cup Fresh Flat-leaf Parsley (finely chopped)
Seasoning and Finishing
- 1 teaspoon Fleur de Sel or Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly cracked Black Pepper (to taste)
- 1 pinch Optional: Dried Porcini powder (for extra earthy depth)
👨🍳 Instructions
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1
Begin by slicing your peeled potatoes into uniform rounds, approximately 3mm (1/8 inch) thick. Use a mandoline for the most consistent results.
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2
Crucially, rinse the potato slices in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel. Any moisture will cause them to steam rather than fry.
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3
In a large, heavy-bottomed cast iron skillet or a traditional copper pan, melt 4 tablespoons of the duck fat over medium-high heat until it is shimmering but not smoking.
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4
Add the potato slices to the pan. Do not worry if they overlap; they will shrink as they cook. Toss them gently to ensure every slice is coated in the golden fat.
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5
Let the potatoes fry undisturbed for about 5-7 minutes. You want to hear a steady sizzle and see the bottom layer turning a pale golden brown.
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6
Using a wide spatula, carefully flip the potatoes in sections. Reduce the heat to medium.
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7
Cover the pan with a lid for about 10 minutes. This allows the potatoes to soften in the center from the trapped steam while the bottoms continue to crisp.
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8
Remove the lid and increase the heat slightly. Add the remaining 1-2 tablespoons of duck fat if the pan looks dry.
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9
Continue to cook for another 10-15 minutes, tossing occasionally, until the potatoes are deeply golden and crispy on the edges with a tender, creamy interior.
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10
While the potatoes finish, prepare your 'persillade' by mixing the minced garlic and chopped parsley in a small bowl.
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11
Once the potatoes are perfectly browned, sprinkle the garlic and parsley mixture over the top. Season generously with salt and black pepper.
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12
Toss the potatoes for just 1-2 minutes more. The goal is to mellow the raw bite of the garlic without burning it; burnt garlic will turn the dish bitter.
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13
Transfer the potatoes to a warm serving dish using a slotted spoon to leave behind any excess fat. Serve immediately while piping hot.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold; starchy potatoes like Russets will fall apart and turn into a mash. Never salt the potatoes at the beginning; salt draws out moisture which prevents the desired crispiness. If you can't find duck fat, goose fat is an excellent substitute, but avoid butter as it will burn at these temperatures. For an authentic Périgord touch, add a handful of rehydrated dried porcini mushrooms or fresh chanterelles halfway through cooking. Don't over-crowd the pan too much; if cooking for a large group, use two skillets to ensure maximum surface contact.
🍽️ Serving Suggestions
Serve alongside a medium-rare Magret de Canard (Duck Breast) for the ultimate regional feast. Pairs beautifully with a robust red wine from the Southwest, such as a Cahors or a Bergerac. Accompany with a simple green salad dressed in a sharp walnut oil vinaigrette to cut through the richness. Excellent as a side to roasted chicken with plenty of thyme and rosemary. For a luxury breakfast, top a small mound of these potatoes with a soft-poached egg.