This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to cook potato grenaille
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.
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.
486 K 3.9/5 (180 reviews)
45 min.
Easy
2.90 €
1 kg
7 IngredientsLast modified on: September 16th 2015
1 kg 
4 tablespoons 
2 
2 sprigs 
2 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Prepare the grenaille
Thoroughly wash 1 kg potatoes of very small size in lukewarm water.Stage 2 - ⌛ 5 min.
Drain and transfer them to a large saucepan.
Use this opportunity to check each potato, trimming off any eyes and bad bits, and discard any black, green or damaged potatoes.
Use this opportunity to check each potato, trimming off any eyes and bad bits, and discard any black, green or damaged potatoes.
Stage 3 - ⌛ 10 min.
First-stage cooking: boiling
Cover the potatoes with cold water and bring to the boil.Boil until the potatoes are just barely cooked.
Stage 4
Drain the potatoes.
Stage 5 - ⌛ 2 min.
Second-stage cooking: frying
Heat a large non-stick pan on medium heat and add 4 tablespoons oil, 2 bayleaves, 2 sprigs thyme and 2 cloves garlic.Stage 6 - ⌛ 1 min.
When the oil is hot, add the potatoes and stir well to coat them with oil.
Stage 7 - ⌛ 20 min.
Leave the grenaille to fry, stirring from time to time...
Stage 8
...until nicely browned.
Salt and pepper.
Salt and pepper.
Stage 9
This is goes very well with grilled meat, for example.
Remarks
You can also try frying in clarified butter instead of oil.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 200 RDI=20 % | 60 RDI=9 % | 1,420 RDI=70 % | 5,930 RDI: 70 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 5 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
How much will it cost?
- For 1 kg : 2.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Home-made potato crisps , Cauliflower "moelleux" in ramekins, Croustipatates, Morteau sausage , Roast in the bag pork with fondant vegetables., ... See them all 88
Oil
Like these other recipes: Larded pork tenderloin, Hachis parmentier, Julia salad, Crispy spinach rolls, Ardennes Salad, ... See them all 103
Thyme
Like these other recipes: Spicy seafood plancha, Pâté de campagne, Onion fondue, Hasselback or "Swedish-style" potatoes, Pork chops in the oven, ... See them all 70
Garlic clove
Like these other recipes: Tomatoes Provençal, Parmesan milk, Feta and spinach brik pie, Pork and mushroom duo, Spaghetti with tomatoes and pesto, ... See them all 101
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016479 K4.4 7 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes. September 2nd 2012311 K5 15 min.
Crispy potato galette with leeks
For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions. May 5th 201669 K4.1 40 min.
Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée. March 17th 201977 K 1 hour 45 min.
Comtois surprise bread
In this recipe, a simple burger bun is hollowed out to hide a filling of fried potatoes and bacon in a pool of hot cancoillotte cheese. It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese. Children really love this! May 10th 202053 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.