Sarladaise Potatoes Recipe

By The Cooking World, Editorial Staff

October 7, 2022

Jeremy Lee Sarladaise Potatoes Recipe

From one of the best books of the year, Cooking by Jeremy Lee, comes this mouth-watering Sarladaise Potatoes Recipe.

For this week's We Cook Books Recipe, we decided to share Jeremy Lee's Sarladaise Potatoes because this recipe can capture the book's essence, in other words, comfort food at its best. If we could only choose one recipe from the book, it would be this one.

PREP TIME

50 minutes

COOK TIME

20 minutes

serves

Ingredients

A sprig of rosemary
4 cloves of garlic, peeled and thinly sliced
200 g (7 oz) goose or duck fat
1 kg (35 oz) large potatoes, such as King Edward or Mayan Gold
Kosher salt, to taste
Freshly cracked black pepper, to taste

Special Equipment

Small Saucepan
Mandoline
18 cm (7-inch) Cast-Iron Skillet
Digital Scale

Instructions

Preheat the oven to 200°C (392 ºF). Put a baking sheet or stone in to heat.
Pick the rosemary leaves and put them into a pot with the garlic and the goose or duck fat. Place over a gentle heat to infuse for 2-3 minutes. Peel the potatoes and slice thinly. A mandoline makes swift work of this.
Sit an 18 cm (7-inch) cast-iron skillet over a moderate heat. Pour 80 g (3 oz) of the goose or duck fat infusion over the bottom of the pan. Lay a concentric circle of potato slices around this and continue until you reach the sides of the pan. Lay on a few spears of rosemary and sliced garlic from the infused fat. Season lightly with sea salt and black pepper. Add a spoonful of the fat. Repeat the overlapping circles of potato, rosemary, garlic, sea salt, pepper and a teaspoonful of fat until no potato remains.
Pour on any remaining fat. Excess can be drained from the dish after cooking, passed through a sieve, cooled and stored in sealed jar, to be used at a later date. The centre will be peaked slightly higher than the sides. Up the heat and when the sides of the pan are bubbling merrily, place in the oven on the heated baking sheet or stone.
Cook for 25 minutes, then open the oven. Use the bottom of a frying pan to press down gently on the potato cake. Remove the frying pan and continue to cook for a further 20-25 minutes, until the potatoes are a deep mahogany.
Remove from the oven and let sit for 5 minutes. With a spatula, carefully loosen the cake round the edges, moving the spatula towards the centre, lifting gontly as you so.
Place a dish or a board over the pan and invert in one swift move, having a care for any spillage of hot fat.