Pommes de Terre aux Herbes

Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Freshly picked herbs make all the difference to this dish. I grow my own (and anyone with a window-ledge can do the same), but I find that in the warmer regions of France, most herbs are generally far more strongly flavoured than they are at home. Be generous with them – this dish should be almost like a salad that can be enjoyed hot or cold.


  • 800 g waxy potatoes
  • 4 tbsp olive oil
  • 3 cloves of garlic, crushed, peeled and chopped
  • 1 shallot, finely diced
  • 3 sprigs chervil, chopped
  • 3 sprigs flat-leaf parsley, chopped
  • 3 sprigs tarragon, chopped
  • slim bunch of chives, chopped
  • sea salt
  • freshly ground black pepper


    Steam the potatoes for 20 minutes, and when just cool enough to handle, cut into quarters. Heat the olive oil in a large frying pan over a medium heat, add the potatoes and sauté on each side until golden, about 10-12 minutes. Remove and drain on kitchen paper. Pour away any excess oil. Add the garlic and shallot and sauté for 2 minutes over a low heat, then add the herbs and return the potatoes.

    Season, mix and serve.