Łukasz BabralPommes de Terre à la Berrichonne
Check out my version of the Pommes de Terre à la Berrichonne - French Herby Potatoes with bacon and onions, slowly roasted in flavourful stock and white wine. These potatoes are crispy at the top and their inside melts in the mouth with an explosion of flavours. The sweetness of the onions balances perfectly with the saltiness of the other ingredients, love it. If you are familiar with Fondant Potatoes you will praise these for sure! Enjoy cooking!
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Portions: 4
Preparation time: 15 minutes
Cooking time: 1h
Ingredients:
800g (1.76 pounds) of roasting potatoes like Maris Piper
100g (3.5oz) unsmoked streaky bacon, diced
1,5tbsp of butter
1tsp of olive oil
2 shallots, finely diced
3 small red onions cut into quarters
250ml of vegetable stock
100ml of white wine
1tbsp of thyme leaves
2tbsp parsley to garnish
freshly ground black pepper
Equipment:
For this recipe, I used a cast iron pan as you can use it for both stages of the cooking. Alternatively, use any frying pan to prepare onions with bacon then transfer to the baking or casserole dish.
Instructions:
Begin with potato preparation, cut off tops and bottoms, peel into a barrel shape then cut in half (If using smaller potatoes cook whole).
Sweat the diced shallots on medium heat for 5 minutes or until softened.
Add diced bacon and continue cooking for another couple of minutes on slightly higher heat, in the meantime preheat the fan oven to 200C (392F)
Once ready, remove the pan from the stove, add thyme and place potatoes on top of the bacon and onions.
Add vegetable stock and white wine. Place quartered red onions in between the potatoes.
Brush tops of potatoes and onions with olive oil and season with black pepper.
Bake for 1 hour, serve immediately garnished with fresh parsley. Enjoy!
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These potatoes go very well with:
