Pommes Fifine

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Who is Fifine? Alas, I have not been able to find out. The charm of this recipe lies in its visual appeal, with golden cubes of potato served around half an eggshell containing the raw yolk. The diners stir this into the hot potatoes.

Ingredients

  • 1½ lb (700 g) potatoes, cleaned
  • 4–5 tablespoons olive oil
  • 1 oz (25 g) butter
  • Sea salt and freshly ground black pepper
  • Chives
  • 4 egg yolks

Method

Steam the potatoes for 10 minutes, rub off the skins and cut into cubes. Fry in the hot oil and butter until golden. Season and serve, sprinkled with chives, around the half shell of an egg, filled with the yolk, for each person.

Sir Francis Drake was thought by many to have been responsible for the introduction of the potato into Europe. Enough Germans thought so to have a statue of him erected holding a potato flower. This was pulled down by the Nazis in the 1940s.

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