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.
213,6594.0/5
Grade this recipe
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?
Fulfillment
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 32 min. | 43 min. |
Preservation:
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?
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.