Michel Guérard

113 Fried Potatoes with Carrots

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in

#71Cuisine Gourmande
Cuisine Gourmande

By Michel Guérard

Published 1978

  • About

Poêlée de pommes de terre aux carottes ‘Crisp, melting galettes of potato’

Ingredients

Main ingredients

  • 120 g (4¼ oz) carrots
  • 300 g (10½

Method

Preparing the vegetables

  1. Pare the carrots and potatoes with a potato peeler, wash and drain them.
  2. Cut them into 5 cm (2 inch) lengths and cut them into very thin julienne strips, using the fine blade of the mouli-julienne.
  3. Dry the carrot julienne in a cloth. Wash the potato julienne several times in cold water to