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.
459 K 3.9/5 (180 reviews)
45 min.
Easy
500 g
7 IngredientsLast modified on: September 16th 2015
500 g 
2 tablespoons 
1 
1 sprig 
1 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 45 min.
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Step by step recipe
Stage 1 - 5 min.
Prepare the grenaille
Thoroughly wash 500 g 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 2 tablespoons oil, 1 bayleaf, 1 sprig thyme and 1 garlic clove.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 | 10 RDI=4 % | 100 RDI=9 % | 30 RDI=5 % | 710 RDI=40 % | 2,970 RDI: 40 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 5 RDI=1 % | 130 RDI=7 % | 550 RDI: 7 % |
How much will it cost?
- For 500 g : 1.45 €
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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: Hasselback or "Swedish-style" potatoes, Fisherman's Ragout, Late Winter Soup with Fresh Spinach, Big knife-cut chips (French fries) , Real home-made chips* , ... See them all 81
Oil
Like these other recipes: Rémoulette of celeriac, Pancake batter, Rémoulette dressing, "Au vert" beef, Fillet of beef in a rosemary crust, ... See them all 91
Bayleaf
Like these other recipes: Spicy seafood plancha, Herb olive oil, Red rice pannequets, Two-stage beef chuck , Cornouaillaise salad, ... See them all 64
Thyme
Like these other recipes: Spinach and chick peas "à la milanaise", Auvergne gratin, Greek Pesto, Rabbit with mustard, Roasted leeks with pesto, ... See them all 65
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