Pommes de Terre aux Cèpes

Name: Pommes de Terre aux Cèpes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Cuisine: France
Ingredients: 4 large cèpes, cleaned; 2 cloves of garlic, crushed, peeled and chopped; sea salt; 800 g waxy potatoes; freshly ground black pepper; 2 tbsp goose fat, walnut oil or olive oil; bunch of flat-leaf parsley, chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
55 min

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

Once more, goose fat is a key ingredient in this dish, giving a wonderful richness to the crispy fried potatoes and complementing the fruity flavour of the cèpes. Vegetarians might try walnut oil or one of the richer varieties of olive oil instead of the goose fat – they work just as well.

Ingredients

800 g waxy potatoes
4 large cèpes, cleaned
2 tbsp go

Europe
France
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

Steam the potatoes for 20 minutes, and when just cool enough to handle, cut into 4cm slices. Slice the cèpes, both cap and stalk. Heat the goose fat in a large frying pan and, when hot, add the potatoes and cèpes and cook until golden. Reduce the heat, add the garlic and cook for a further minute. Season, stir in the parsley and serve.