Pommes de Terre à la Berrichonne

Herbed Potatoes

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 slices lean bacon, diced
  • Piece butter
  • 1 onion, diced


  1. Put diced bacon into cold water and bring to a boil to blanch the bacon. Drain. Put into a 9-inch skillet with the butter and onions. Stir-fry until bacon is rendered and is somewhat crisp. Spoon off fat.
  2. Peel potatoes. Cut into fourths and then across into eighths. Carve each piece into an olive shape. (Boil trimmings in water and then add cream and some but