- 1kg potatoes, cut into 2cm/¾ in pieces
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 300g smoked bacon lardons
- 25g unsalted butter
For the persillade
- small pack flat-leaf parsley, chopped
- 2 tsp chopped chervil
Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…
- 1 tarragon sprig, leaves chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 banana shallot, finely chopped
- 2 garlic cloves, crushed
In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.
In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.
Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.
PersilladePersillade is a classic mixture of chopped parsley and garlic but can include other fresh herbs, oil and shallots. It adds colour and texture to meat, fish and vegetable dishes.