Sarladaise terrines

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 3 tbsp lard (duck lard), goose lard also works
• ½ cup curly parsley, chopped
• 2 cloves garlic, or more to taste
• ¾ tsp sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Potatoes cooked in duck fat

Peel the potatoes and slice or slice them into approximately 1/2 cm thick slices. Rinse the slices 2 to 3 times in cold water until the water runs clear. Drain the potatoes and then pat them dry with kitchen paper. Heat a 30 cm frying pan (Teflon or old frying pan) and melt the duck fat over medium heat. Add the potatoes and salt, turning them carefully every now and then. Do not completely cover the pan. Cooking time is between 20 and 25 minutes, depending on the type of potato. If desired, increase the heat shortly before the end of cooking to allow them to brown or crisp up a layer. During this time, finely chop the parsley and garlic and mix. At the end of the cooking time, carefully fold in the parsley and garlic mixture. Add a little more salt if desired. This dish is usually served without pepper and/or nutmeg. If you prefer, you can add these two spices very carefully; just a touch should be enough. A rustic French side dish that can be served with almost anything fried.