Preparation time: 15 minutes
Cooking time: 35 minutes
 

Authentic Sardalaise potatoes are not boiled before being pan-cooked. The taste, and particularly the texture, are very different.

You can, however, add some sautéed ceps at the last minute.

This makes a perfect side dish to duck confit or grilled red meat.

1. Peel and wash the potatoes and slice into fairly thick rounds. Pat dry with paper towels.
2. Heat the fat in a large heavy skillet. Sauté the potatoes in the hot fat over high heat, turning constantly until browned on all sides.
3. Season with salt and pepper. Add the minced garlic or shallots and chopped parsley.
4. Cover and cook for 30 minutes over medium heat, turning occasionally.
5. The potatoes should be golden, not dry, crispy outside and soft inside.