Ham and Potatoes Sarladaise

Ham and Potatoes Sarladaise

from leitesculinaria.com
90 min
4 servings

Ham and potatoes sarladaise is just a fancy French way of saying "Hey, got leftover ham? This is a fantastically comforting thing to make with it!" The addition of parsley and garlic make it rustic and quick to prep.

Ingredients

  • 2 pounds russet potatoes (do not substitute a different variety)
  • 1/4 cup lard or olive oil
  • 1 pound ham (cut into 1/2-inch (12-mm) dice)
  • 1/3 cup packed parsley leaves (chopped)
  • 4 medium garlic cloves (minced)
  • 1 teaspoon coarse salt (such as kosher salt or sea salt)
  • 1/2 teaspoon freshly ground pepper

Directions

  1. 1

    Preheat the oven to 400°F (200°C). Position the rack in the dead center of the oven.

  2. 2

    Peel the potatoes and then use a very sharp, thin knife or a mandoline or handheld slicer to cut them into 1/4-inch-thick (6-mm) slices. Pat the potato slices completely dry.☞ TESTER TIP: It’s faster and easier to slice the potatoes crosswise the short way to produce rounds. But the ensuing dish is, arguably, more aesthetically pleasing if you slice the potatoes the long way. To get those elegant long slices, first lop off one end of the potato so you can stand it upright on your cutting board. Then slice straight down.

  3. 3

    Heat the lard or olive oil in a very large skillet over medium-high heat. The oil is ready when you add a single potato slice and the oil immediately bubbles, but be careful: the starch-laden water lurking within the potato will pop and sputter in the hot oil. (You might consider using a splatter screen.)

  4. 4

    Fry the slices in batches, being careful not to crowd the skillet, until they're golden brown, turning occasionally, about 15 minutes per batch. As the potato slices are finished, transfer them to a couple of large gratin dishes or a 9-by-13-inch (23-by 33-cm) baking dish.

  5. 5

    After all the potatoes have been fried and are in the pan, sprinkle them with the remaining ingredients and toss well.

  6. 6

    Bake, tossing the ingredients twice or even thrice during baking, until the edges of the potatoes are crisp and the center of the potatoes are tender and everything is aromatic, about 20 minutes. Serve straight from the dish. Originally published April 9, 2010.