Name: Sautéed potatoes with bacon lardons & persillade
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1kg potatoes cut into 2cm/3/4in pieces; 2 tbsp rapeseed oil; 300g smoked bacon lardons; 25g unsalted butter; small pack flat-leaf parsley chopped; 2 tsp chopped chervil; 1 tarragon sprig, leaves chopped; 1 banana shallot finely chopped; 2 garlic cloves crushed

Sautéed potatoes with bacon lardons & persillade

1kg potatoes
cut into 2cm/3/4in pieces
2 tbsp rapeseed oil
300g smoked bacon lardons
25g unsalted butter

For the persillade

small pack flat-leaf parsley
chopped
2 tsp chopped chervil
1 tarragon
sprig, leaves chopped
1 banana shallot
finely chopped
2 garlic cloves
crushed

Method

step 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.
step 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.
step 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.