Sunday Roast: The Ivy's Famous Sarladaise Potatoes

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London mainstay The Ivy has seen its share of celebrities and other VIPs hungry for its vibrant modern cuisine and "see and be seen" vibe. Peruse their new cookbook filled with its best stories and most beloved dishes. Their sarladaise potatoes are an important part of all the happiest Sunday roasts. 

We serve this with our roasted Devonshire chicken for two. It's a brilliant dish to make as part of a Sunday roast, especially if you are entertaining, as you can make it in advance, leaving you to just put it in the oven once your guests have arrived.

Reprinted with permission from The Ivy Now

Sunday Roast: The Ivy's Famous Sarladaise Potatoes
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Peruse the The Ivy's cookbook, filled with its most beloved dishes. Their sarladaise potatoes are an important part of all the happiest Sunday roasts.
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  • 2 1/4 pounds mealy potatoes
  • 1/3 cup clarified butter
  • 3 1/2 tablespoons goose fat
  • 2 tablespoons truffle paste
  • 2/3 ounces trompette mushrooms
  • 1-2 tablespoons madeira
  • Splash of truffle oil
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 350°F.
  2. Peel and thinly slice the potatoes, either by hand or using a mandolin, and tip into a large bowl. Melt 3 1/2 tablespoons of the clarified butter and the goose fat together in a small pan, then add to the potatoes with the truffle paste. Mix to coat, then season well with salt and pepper.
  3. Finely chop the trompette mushrooms. Heat the remaining clarified butter in a frying pan, add the mushrooms and sauté until softened. Add the Madeira and continue cooking until the liquid has been cooked off. Remove from the heat and add the truffle oil.
  4. Line a small cast-iron or heavy-bottomed frying pan (a tarte Tatin pan is ideal) with a sheet of greaseproof paper – large enough so that it comes up and out of the sides. Rub a little butter (or goose fat) onto the paper. Layer up the potatoes with the sautéed trompettes in the pan, packing the potatoes in tightly and finishing with a layer of potatoes on top.
  5. Bake in the hot oven for 20 minutes then flip over, remove the greaseproof paper and return to the pan. Bake for a further 20 minutes to brown the underside.
  6. Once golden and crisp, remove from the oven, cut into slices and serve immediately.
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