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
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: Pork Chops Champvallon style, Cervelas salad, Melting Epoisses on toast , Kale and potato soup, Big knife-cut chips (French fries) , ... See them all 81
Oil
Like these other recipes: Pork chops in the oven, Eggs Arsène, Pan-fried potatoes, Rémoulade dressing, "Au vert" beef, ... See them all 91
Bayleaf
Like these other recipes: Cajun pulled pork, Roast potatoes "à la provençale", Provençal braised carrots, Oxtail Parmentier, Herb olive oil, ... See them all 64
Thyme
Like these other recipes: Rabbit terrine, Roasted vegetables with thyme and green sauce, Potato and cheese pie, Roast beef "like they do it in Santa Fe", Prawn salad with a crunch, ... See them all 65
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017938 K 54 20 min.
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.February 21th 2011207 K3.7 20 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011523 K 32.3 20 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010300 K4.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.