Sautéed potatoes with bacon lardons & persillade

Sautéed potatoes with bacon lardons & persillade

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(5 ratings)

Prep: 5 mins Cook: 25 mins


Serves 6

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal321
  • fat17g
  • saturates6g
  • carbs28g
  • sugars1g
  • fibre4g
  • protein13g
  • salt1.4g
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  • 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
    Rapeseed oil

    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


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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2nd Jun, 2020
Really delicious dish. I served it alongside a couple summer salads and was a big hit.
21st Apr, 2017
Simple to make and really tasty! Easy to adapt as well, as I only had rosemary and thyme to go with the parsley, but it tasted great nonetheless. Made it without the lardons as I had other pork on the menu already but will definitely give that a try next time.
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