Pommes de Terre aux Cèpes

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

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.


  • 800 g waxy potatoes
  • 4 large cèpes, cleaned
  • 2 tbsp goose fat, walnut oil or olive oil
  • 2 cloves of garlic, crushed, peeled and chopped
  • sea salt
  • freshly ground black pepper
  • bunch of flat-leaf parsley, chopped


    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.