With my first bite of potatoes sarladaises, I fell in love with the dish. Originating in the town of Sarlat, it is served everywhere in the Dordogne. Cooks sometimes include lardons (a kind of bacon) or giblets, and sometimes, depending on the season, truffles or porcini mushrooms. I was delighted when Anne-Juliette Belicha (see page 47) offered to give me a potatoes-sarladaises lesson at her home in Montignac. I guarantee that this dish will be a crowd pleaser.
Cooks' Note
You can save time by half cooking the potatoes, peeled but left whole, in boiling salted water for about 5 minutes, or until almost cooked. Drain them completely, then proceed to sauté in the goose fat or oil until they brown, about 5 minutes.
