Peasant Potatoes

The acidic flavour of the sorrel adds a piquancy to the potatoes in this dish. This is a good accompaniment to white meats.


  • 1 lb (450 g) potatoes, peeled and thinly sliced
  • 2 oz (50 g) butter
  • Large handful of sorrel leaves
  • 1 large clove garlic, chopped
  • 1 tablespoon chopped chervil
  • Approx. ½ pint (275 ml) good stock


Melt the butter in a wide, heavy pan and put in the sorrel leaves, stripped of any coarse stalk. Allow the leaves to wilt briefly. Put in the potatoes. Add the garlic and chervil. Pour over just enough stock to cover the potatoes.

Bring to the boil, cover the pan and then simmer for 10 minutes. Remove the cover and allow to cook until the potatoes are soft and the liquid is reduced to a thick sauce.

Thomas Jefferson is credited with introducing French Fries to the Americans. When he had them served at a dinner at the White House he was criticised for ‘putting on airs by serving novelties’.