Les Pommes de Terre aux Cèpes

Potatoes and ceps

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 500 g (1 lb) waxy potatoes
  • 2–3 fresh cèpes


Peel the potatoes and cut them into thinnish rounds. Cut off the stalks of the cèpes and set them aside. Wipe the heads with a damp cloth, then cut them into slices. Clean the stalks and chop them finely with the garlic and some parsley. Heat the fat in a large, thick bottomed frying pan and when it starts to smoke, toss in the potatoes and cèpes. Keep the heat high at this point