Pommes de terre rissolees Jeanette


  • 2 1/2 pounds boiling potatoes
  • 3 tablespoons lard and 1 tablespoon peanut oil (or 1/4 cup olive oil)
  • Salt
  • 5 or 6 large cloves garlic, unpeeled
  • About 1 tablespoon each parsley and chives, minced


Peel the potatoes, cut them into rough pieces about 1 inch square, and put them aside on absorbent paper.

Heat the lard and oil in a large heavy skillet. Add the unpeeled garlic and fry over medium heat for about 2 minutes. Dry the potatoes again, if necessary, and put them into the skillet in one layer. Then saute them until they are golden, shaking the skillet every few minutes to toss them.

Sprinkle the potatoes with about l/4 teaspoon of salt, lower the heat, and cover the skillet. Continue to cook them for 10 or 15 minutes longer until they are tender and easily pierced with a sharp pointed knife.

Remove the potatoes with a slotted spoon and drain them thoroughly. Discard the garlic. Taste, and add more salt if necessary. Serve in a hot dish, sprinkled with minced parsley and chives.

Serves 6

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Submitted 5/6/14.
Source: Simca's Cuisine: One Hundred Classic French Recipes for Every Occasion by Simone Beck
Submitted By: b smith

Potatoes Sauteed with Unpeeled Garlic