Pommes Sarladaises with Dutch Rocket & Confit Garlic
Thin-sliced potatoes crisped in butter with confit garlic, finished with peppery Aeroveg Dutch Rocket and a squeeze of lemon — a French bistro-inspired side ready in 30 minutes.
Pommes Sarladaises — golden potato slices cooked slowly in butter and garlic until crispy at the edges — are one of France’s most satisfying bistro side dishes, with roots in the Dordogne region where duck fat traditionally does the work. This home-friendly version uses butter and olive oil, and finishes the potatoes with Aeroveg Dutch Rocket tossed through off the heat. The rocket wilts just slightly against the warm potatoes, releasing its peppery bite, while lemon juice cuts cleanly through the richness. A side that earns its place next to grilled meat or fish.
Method
- Slice the potatoes. Using a mandoline or sharp knife, slice potatoes into 3mm rounds. No need to peel. Rinse briefly and pat very dry with a clean kitchen towel — this is key for crispiness.
- Confit the garlic. Place garlic cloves skin-on in a cold pan with the butter and olive oil. Turn heat to medium-low and gently confit for 5 minutes until soft and golden. Remove the garlic and set aside, keeping the butter in the pan.
- Cook the potatoes. Increase heat to medium. Working in batches if needed, lay potato slices in a single layer in the butter. Cook undisturbed for 4–5 minutes per side until golden and crispy. Season each batch with salt, pepper and a few thyme leaves.
- Bring it together. Return all potato slices to the pan. Squeeze the confit garlic flesh from its skins and scatter over the potatoes. Toss gently and cook together for 2–3 minutes until fragrant and well coated.
- Add the Dutch Rocket. Remove the pan from heat. Add Aeroveg Dutch Rocket and toss through — the residual heat will gently wilt the leaves in about 20 seconds.
- Finish and serve. Squeeze over lemon juice and scatter with flaky sea salt. Serve immediately.
Aeroveg Dutch Rocket added off the heat behaves like a condiment — its peppery bitterness sharpens the richness of the butter and confit garlic without losing its own character. Keep the pan off the flame before adding it; 20 seconds of residual heat is all it needs.