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.
222,2964.1/5 for 128 ratings
Last modified on: September 16th 2015
For 1 kg, you will need:
- 1
1 kg potatoes - 2
4 tablespoons oil - 3
2 bayleaves - 4
2 sprigs thyme - 5
2 cloves garlic - 6
salt - 7
pepper - Total weight: 1,082 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 32 min. | 43 min. |
Keeping:
Several days in the fridge, covered with plastic film.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?
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