Potatoes Sarladais-Style / Perigueux version with wine and truffles Recipe
Potatoes Sarladais-Style / Perigueux version with wine and truffles
Flavors of Périgord
Total time: 30 to 60 minutes

Preparation & cooking time: 1 hour

Difficulty: Easy
Chef's Note

A classic that makes a perfect side to red meat.

The potatoes will be even softer if, at the end of the cooking time, you turn off the heat and leave them covered for a quarter hour before serving.

It wouldn't be a recipe from Perigord without some nice truffle shavings, although in season a fricassee of ceps is also welcome. For the perfect flavor and aroma, they're seasoned with chopped garlic and parsley during the resting time.

For 4 servings

- 1 kg (2 1/4 lb.) firm potatoes
- Goose fat
- 250 ml (1 cup) Monbazillac or other white wine
- Nutmeg, 1 bay leaf, thyme
- Salt and pepper
  1. Peel and thinly slice the potatoes;
  2. wash and pat dry; season;
  3. clean, peel and thinly slice the truffles; 
  4. heat the goose fat in a skillet; add the potato slices and brown them;
  5. place the truffles, wine and spices in a saucepan and simmer for 5 minutes; 
  6. add the truffle mixture with the liquid to the potatoes; 
  7. season with salt and pepper; continue cooking until the potatoes are tender; 
  8. transfer the potatoes and truffles to a serving platter;
  9. reduce the cooking liquid, thickening it with a little meat jus if possible; pour over the potatoes and serve.
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