Sarlat Potatoes - Pommes De Terre Sarladaises

• 1 1/2 lbs medium potatoes
• 3 tablespoons goose fat
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cepe mushrooms
• 4 garlic cloves
• 1 bunch fresh parsley

1. Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
2. Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
3. Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
4. When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
5. Add the chopped garlic, add the salt and pepper, cut the cepes in half and add them to the pot, cover and cook for another 10 minutes.
6. Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
7. This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

potatoes, goose fat, salt, pepper, cepe mushrooms, garlic, parsley

Taken from www.food.com/recipe/sarlat-potatoes-pommes-de-terre-sarladaises-209855 (may not work)