Sarladaises Potatoes Recipe

Prep and par-cook

Wash potatoes well (no need to peel). Slice each potato into 3–4 mm (about 1/8–1/6 in) rounds using a sharp knife or mandoline for even thickness. Place slices in a large pot, cover with cold water, add 1/2 teaspoon coarse salt, bring to a gentle simmer and cook for 6–8 minutes until just tender but still holding shape. Drain thoroughly and spread on a tray to steam dry and cool for 10 minutes.

Crisp in duck fat

Heat a large sauté pan over medium heat. Add duck fat and 1 tablespoon butter; when shimmering but not smoking, add a single layer of potato slices (work in batches to avoid overcrowding). Season the exposed side with a pinch of sea salt and black pepper. Cook undisturbed 6–8 minutes until the underside is deep golden and crisp. Flip slices with a spatula or tongs, add a few slices of garlic to the pan so they brown but do not burn, and continue cooking 4–5 minutes until both sides are crisp and garlic is slightly golden. Transfer to a warmed oven (100°C / 210°F) on a rack to keep crisp while you finish remaining batches. Replenish duck fat and 1 tablespoon butter as needed for subsequent batches.

Finish with herbs

When all batches are cooked, return all potatoes to the pan over low heat, add remaining 2 tablespoons duck fat (if needed), sprinkle chopped parsley and thyme leaves over potatoes, toss gently to coat and heat through for 1–2 minutes. Taste and adjust seasoning with remaining coarse salt and black pepper.

Reduce aromatics

Place a small saucepan over medium heat and add 1 teaspoon vegetable oil. Add the minced shallot and sauté 2–3 minutes until softened and translucent (do not brown). Add the red wine, increase heat to medium-high and bring to a vigorous simmer until reduced by about half (to roughly 120–130 ml), 8–10 minutes.

Add stock and reduce

Add the beef or veal stock, thyme sprig and bay leaf. Simmer gently until the sauce coats the back of a spoon and is reduced to about 180–200 ml (a further 8–12 minutes). Remove thyme and bay leaf.

Finish and mount with butter

Off heat, strain the jus into a clean small saucepan or bowl to remove shallot solids for a smooth finish. Season with salt and black pepper. Whisk in the cold butter, one small piece at a time, until glossy and slightly thickened (mounting). Keep warm on very low heat or in a thermos; do not boil after adding butter or it will break.

Make vinaigrette

In a small bowl, whisk together red wine vinegar, Dijon mustard and salt until combined. Slowly whisk in olive oil to form an emulsion. Season with black pepper to taste.

Dress frisée

Just before serving, place washed frisée in a bowl, drizzle the vinaigrette over (start with half, toss, add more if needed) and lightly toss to coat. Keep chilled until plating.

Arrange a mound of dressed frisée off-center on each warm plate. Neatly stack or fan the Sarladaises potatoes beside the frisée (or in a small tower). Spoon 1–2 tablespoons of warm red wine jus around and slightly over the potatoes (not drowning them) to add flavor and gloss. Garnish with an extra sprinkle of chopped parsley if desired and serve immediately so potatoes remain crisp.