Mr. wrote:Cut potatoes in wedges. boil them in water until they're not quite done. Dry them with a towel. Heat up some duck fat. throw the potatoes in. when they're brown and crusty, add some minced garlic and chopped fresh parsley and serve. And you have pommes à la sarladaise.
Oh. And have a glass or 10 of good syrah (australian jacob's creek works for me) before, during and after. That counts as a recipe with drinks, doesn't it?
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