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Le Chaudron recipe
Pommes de terre rissolées
Crispy pan-fried garlic potatoes
⏱ 35 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)waxy potatoesCharlotte or Yukon Gold
100 g (3½ oz)salted butter
4 tbspsunflower oil
5 clovesgarlic
2 sprigsfresh thyme
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) waxy potatoes Charlotte or Yukon Gold
- 100 g (3½ oz) salted butter
- 4 tbsp sunflower oil
- 5 cloves garlic
- 2 sprigs fresh thyme
- 1 bunch of flat-leaf parsley
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 1.2 kg (2⅔ lb) waxy potatoes (ideal for pan-frying) and cut into even 2 cm (¾ in) cubes.
- Rinse the cubes under cold water for 1 minute to remove the surface starch. This is what makes them crisp.
- Put the potatoes in the large pot and cover with generously salted cold water. Bring to a simmer and cook 8 minutes, uncovered, to par-cook them.
- Drain well and pat dry with paper towels. Dry potatoes brown better.
- Heat 4 tbsp sunflower oil and 30 g (2 tbsp) salted butter in the large cast-iron skillet over medium-high heat until the butter foams. The oil keeps the butter from burning.
- Add the potatoes in a single layer (in batches if needed). Leave them 5 minutes without stirring so they form a crust.
- Turn them gently with a wooden spatula and cook 15 more minutes, stirring only every 5 minutes, until golden on all sides.
- Remove the germ from the 5 garlic cloves and chop finely. 3 minutes before the end, add the remaining salted butter, garlic, thyme leaves, fleur de sel and pepper. Sprinkle with chopped parsley off the heat and serve right away.
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