Comments on: Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)

By: Audrey

Audrey — Wed, 08 Jan 2025 07:22:53 +0000

In reply to Bertha Sigurdardottir. Merci, Bertha! So glad you stumbled on this recipe, and even happier they were enjoyed by the family. Something about duck fat and potatoes is just perfection.

By: Bertha Sigurdardottir

Bertha Sigurdardottir — Tue, 07 Jan 2025 14:13:30 +0000

I have made many different kinds of potato dishes through the years but had never tried the pommes de terre sarladaises before. To cut a long story short we all loved them and I will definitely make them again. They get a full house from us.

By: In The Kitchen: 2.6.21 | Grabbing the Gusto

In The Kitchen: 2.6.21 | Grabbing the Gusto — Sat, 06 Feb 2021 22:36:33 +0000

[…] saved the fat. Finally, I, well, remembered I had it, and found a good reason to use it—crispy duck fat potatoes. Oh my, potatoes never tasted so good. I’m thinking about rendering chicken fat (schmaltz) for a […]

By: Jenny

Jenny — Thu, 31 Dec 2020 17:56:04 +0000

In reply to Audrey. Thank you, Audrey for these tips! I will give it another try with these things in mind!

By: Audrey

Audrey — Mon, 28 Dec 2020 16:24:15 +0000

In reply to Jenny. Hi Jenny! A key is to not disturb the potatoes while they cook, they should brown and naturally un-stick from the pan when brown enough. You should also make sure the pan isn't overcrowded (cook in 2 different batches if needed). Feel free to adjust heat if potatoes don’t brown enough or start to burn. Also, know that my version is on the lighter side - most Pommes de Terre Sarladaises use several more tablespoons of duck fat, which prevents the potatoes from getting stuck; so you can add more duck fat if you think this is needed. I hope this helps!

By: Jenny

Jenny — Mon, 28 Dec 2020 03:45:27 +0000

Hi Audrey, I made this dish twice and an loving the flavors! However, both times, after the 10 min under the foil, the potatoes stuck to the bottom of the pan. As a result, I am left with a layer of potato on the pan and was not able to brown the remaining potatoes. Do you know why it’s doing this? ie. temperature too high, too long under the foil? I am using an enamelled cast iron skillet and cooking red potatoes. Any tips to prevent the sticking would be much appreciated! Thanks in advance!

By: Audrey

Audrey — Tue, 24 Nov 2020 12:13:39 +0000

In reply to April. Amazing, thank you for your feedback April!

By: April

April — Mon, 23 Nov 2020 02:00:47 +0000

I made this for my sister-in-law’s birthday and it was a HUGE hit! Easily the star of the dinner! And I was pleasantly surprised by how easy it was. This will become a regular dish in our house.

By: Audrey

Audrey — Thu, 17 Sep 2020 18:36:09 +0000

In reply to Stephen G. Nuske. Thanks so much Stephen!

By: Stephen G. Nuske

Stephen G. Nuske — Thu, 17 Sep 2020 08:15:30 +0000

It sounds delicious! Greetings from Queensland, Australia. I love your recipes and they are so adaptible..
I made my first lemon marmalade this year, using your recipe with honey…And it turned out so well.. I know I should have commented there. The honey, with water content, probably made it a bit runny…but no matter. I have French ancestry via Quebec to Australia so this makes your site so much more interesting. Go well and stay safe.