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Pommes de Terre aux Cèpes
- Serves
6
- Difficulty
Easy
- Ready in
55 min
By Joanne Harris and Fran Warde
Published 2005
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 4 2 tbsp
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.
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