Les pommes de terre rissolées

Cubed potatoes fried in goose fat

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Potatoes became the staple food of the Aveyron, succeeding the chestnut when the railways were able to bring lime to an otherwise impoverished soil. They remain an essential feature of so many soups throughout the South-West, and few meals are served without potatoes in one form or another. They come in many varieties, from the very floury to the quite hard, so you need to ask the supplier which kind he is offering and its texture, or alternatively specify the kind you know what you want th