Plunge in the heart of the soil of the Périgord with the traditional recipe of potatoes Sarladaise. Melting potatoes sautéed with duck fat, accompanied by generous porcini mushrooms and spiced with garlic and parsley. You will enjoy it!
Pan Frying: Pour into a hot pan and cook for 15 minutes over medium heat.
Baking in the oven: Spread in a single layer in a dish at 200°C and bake for 15 min, stirring halfway through cooking.
Pre-fried potatoes (potato, sunflower oil, wheat dextrose), porcini mushrooms, duck fat, parsley, garlic powder, salt.