The cave paintings in Lascaux, believed to be over 17,000 years old, were discovered in a tiny village in the Dordogne region of France 70 years ago today. For a celebratory side dish, try Pommes de Terre Sarladaise, from nearby Sarlat, one of the most beautiful medieval towns in France. This recipe was adapted by Julia Watson for the late, great Gourmet magazine. Potatoes fried in duck fat with garlic … what could be easier or better?
1 1/2 pounds waxy potatoes such as Yukon Gold
3 tablespoons rendered duck or goose fat
1/2 cup packed curly parsley leaves
2 garlic cloves
Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together. Gently stir parsley mixture into cooked potatoes.