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.

Method

  1. In a large saucepan on 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.

Ingredients

1kg potatoes, cut into 2cm/¾ in 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

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