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Pommes Sarladaises with Perigord Black Truffles

Pommes Sarladaise, Sarladais-style potatoes cooked in duck or goose fat with black truffles is one of the most satisfying dishes I have ever had.  This style of cooking potatoes in goose or duck fat is done all over the Perigord region in France and can be found on almost every menu in the town of Sarlat.  Sarlat is a medieval town, known for it’s wonderful market.  The Sarlat market is the place to go to get fresh truffles or foie gras, or any other form of charcuterie.  It’s an amazing display  of  French luxury foods that every connoisseur should experience at least once!

The Market in Sarlat, The Perigord, France

The Market in Sarlat, The Perigord, France

Pommes Sarladaises with Perigord Black Truffles:
2 lbs. Russet Potatoes
1 large Minced Garlic Clove
5 to 6 Tablespoons Goose or Duck Fat
2 Tablespoons Minced Parsley
Salt and Pepper
1.5 oz. Fresh Black Perigord Truffles cut into matchsticks

Peel and blanch the whole potatoes for about 2 to 3 minutes maximum. Remove and pat dry. If the potatoes are small, cut them in 3/8 inch slices, if they are larger, cut them into 3/4 inch pieces. In a large pan, over high heat, add two tablespoons fat (we used goose fat, but duck is great too). Carefully add the potatoes to the very hot melted fat. Reduce the heat, and stir often (gently) until the potatoes start looking slightly golden or when the fat is gone. Add some salt and two more tablespoons fat and cook until golden light brown. Add the garlic, the chopped parsley and one (or two) tablespoon(s) fat. Stir for a minute, add the truffles, then stir for another minute or so, and add salt and pepper if needed. Voila! Serve with the Truffle Omelette, or with Duck Confit.

2 comments to Pommes Sarladaises with Perigord Black Truffles

  • Pamela

    I bought some truffles at the Sarlat market 2 months ago. I was told that there was enough to make 3 dishes. The vendor suggested that I put some of the shavings into a jar filled with canola or some other oil. I have not been able to find a recipe anywhere on how to make truffle oil.
    How much truffle to oil ratio do I need to make some black truffle oil? Do I need to remove the truffle pieces after awhile? If so, how long do the truffle pieces need to stay in the oil.
    Please send me a recipe, if you have one.

    Thank you!

  • Pamela

    forgot to ask if the truffle oil needs to be refrigerated and if there would be a shelf life.

    Thanks again

    Pam Beeler

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