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.
230,7714.0/5 for 134 ratings
Last modified on: September 16th 2015
For 1 kg, you will need:
2 
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 32 min. | 43 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 1 kg : 2.86 €
Source
Home made.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato wallets, Gratin Dauphinois, Big knife-cut chips (French fries) , Maroilles cheese quiche, Cervelas salad, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Steak burger topped with egg, Gratin du Nord, Duo of slow-cooked pork, Crispy cheese parcels, Crispy potato galette with leeks, ... All |
 | Thyme: You can get more informations, or check-out other recipes which use it, for example: Tomato meat balls, Salmon marinated like herring, Preserved tomatoes, Fish in white wine, Rabbit with mustard, ... All |
 | Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Hot tomato sauce, Beurre d'escargot, Houmous, Fish "à la Bordelaise", Potato tortilla (Spanish omelette), ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.