Sarladaise potatoes with mushrooms and peas
Cooked on the stove top, this easy recipe for sarladaise potatoes with mushrooms, peas, and optional bacon makes an excellent side dish for any meal.
Ingredients
 | 4-5 medium-sized potatoes – any type of potatoes such as yukon gold potatoes or russet potatoes. |
 | 1 cup of mushrooms, chopped – white button or cremini (brown), or button mushrooms |
 | 1/2 cup of fresh or frozen green peas |
 | (Optional) 2-3 strips of bacon or ham, chopped |
Spices and flavoring ingredients:
 | 2 crushed cloves garlic, but you can also use 1 teaspoon of garlic powder or flakes |
 | 1-2 sprigs of parsley, minced |
 | 2 tablespoons of olive oil |
 | 100 g of butter – clarified unsalted butter or duck fat if possible |
 | Pinch of salt and pepper |
How to cook these Sarladaise potatoes
- Wash the potatoes and peel them if desired.
- Clean and chop the mushrooms into small pieces.
- Boil the potatoes in water for about 10 minutes, then drain.
- Cool and slice the potatoes into ½-inch thick rounds.
- Crush the garlic and prepare any optional ingredients.
- Sauté the garlic in oil in a large skillet or wok over medium heat for 2 minutes.
- Add the potatoes and butter to the skillet.
- Season with chopped parsley, salt, and pepper.
- Cook and stir over medium-high heat for about 20 minutes.
- Add the mushrooms and green peas, then continue cooking for another 15 minutes, until the potatoes are golden and lightly crispy.
- Serve warm.
Sarladaise potatoes are a traditional dish from the Sarlat region of France that you can’t help but fall in love with. It is one of those deeply rich and comforting dishes that you are definitely want to make enough for seconds.
To make sarladaise potatoes, you traditionally need duck fat, but as that is not the easiest ingredient to find, I’ve also made this recipe using clarified butter.
The combination of potatoes and butter melds together for a rich, satisfying flavor that the whole family is sure to love. Simply peel and slice the potatoes, and then boil them until cooked.
Once the potatoes are done, fry them in the butter or goose fat along with the peas and mushroom until everything is cooked through and crispy on the outside.
This versatile dish can be enjoyed by itself or as a side dish alongside a variety of meats, such as roast pork or roast chicken. Whether you are a seasoned cook or a novice in the kitchen, this is one dish that is going to impress.
Similar recipes
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Salardaise Potatoes with mushrooms and peas
Equipment
Ingredients
- 4-5 medium sized potatoes
- 1 cup of chopped mushrooms
- 1/2 cup of green peas
- 2-3 strips of chopped bacon or ham (Optional)
- 2 tablespoons of olive oil
- 100 g of clarified butter (1/4 cup)
- 2 cloves of crushed garlic
- 1-2 sprigs of minced parsley
- pinch of salt and pepper
Instructions
- Wash the potatoes and peel them if you wish.
- Clean and chop the mushrooms into small pieces
- Boil the potatoes in water over the stove for around 10 minutes and drain the water.
- Let the potatoes cool slightly and chop into 1/2 inch regular slices.
- Crush the garlic and chop any optional ingredients.
- In a large skillet or wok, sauté the garlic in oil for 2 minutes over medium heat.
- Add the potatoes to skillet, along with the butter.
- Add the chopped parsley, salt, and pepper to the wok.
- Stir the potatoes around and cook at medium-high heat for around 20 minutes.
- Add the mushrooms and the green peas to the wok and cook for another 15 minutes until or until the potatoes are golden brown and lightly crispy.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Sarladaise potatoes make a delicious side dish with a piece of meat like a lamb leg or beef rump roast.
You can also serve it as a main dish with a side of vegetables like brussels sprouts or a starter like this puff pastry pinwheel with pesto twist.
How to store it?
These sarladaise potatoes can easily be cooked in advance and kept for at least a day or two.
If you want to freeze sarladaise potatoes, I recommend undercooking them slightly. Let them cool, and then place in an air-tight container in the freezer. When you are ready to eat them, place them back on the stove and finish cooking.
