LANDAISE POTATOES
An easy technique to sauté potatoes in duck fat.
These potatoes sautéed in duck fat are a specialty from the southwest of France. They are cooked with the addition of cured ham, onions, and mushrooms, and make a great side to serve with almost any main dish. Learn a classic and easy French cooking method that does not require parboiling the potatoes. I am using the best pan for the job, which is the carbon steel rounded sauté pan from Mauviel. These pans are affordable and excellent for searing anything.
INGREDIENTS
Serves 4
Around 800g (28 oz) potatoes
2 to 3 tbsp duck fat
100g (approximately 3.5 oz) onions
1 thick slice or piece of cured ham (about 50g [1.8 oz])
200g (7 oz) mushrooms, quartered
Salt and pepper to season
1 garlic clove (pressed)
2 tbsp finely chopped parsley
MISE EN PLACE
Dice the ham into small cubes and finely slice the onion. Quarter the mushrooms and peel the potatoes, then cut them into medium-sized quarters and let them sit in a bowl filled with cold water.
Method
Melt the duck fat over high heat in a sauté pan or large cast iron skillet.
Rinse and completely dry the potatoes, then add them to the pan and sear on high heat for 10 to 12 minutes until golden brown. Then, add the ham and onion, toss well, and cook for a further 2 minutes. Now, add the mushrooms, toss again, and cook for a further 3 minutes.
When done, reduce the heat to low and continue to cook the potatoes covered for about 20 minutes (or until cooked through), tossing the potatoes in the pan every 5 minutes or so.
Just before serving, raise the heat to high and add the crushed garlic and parsley. Mix well and leave to cook for roughly a minute before transferring to a serving dish.
Try serving these potatoes with a side bowl of green lettuce sprinkled with a tart French dressing to balance out the richness of the duck fat.