How to cook potato grenaille (Slideshow version)

How to cook potato grenaille  : Photo of step #26

Overview:

The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat.

Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos.

The cooking is a combined method: boiling first, then frying. This is quicker than using a single method.

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