Sautéed potatoes with bacon lardons & persillade

Contains pork – recipe is for non-Muslims only

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

  • Prep:5 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 321
  • fat 17g
  • saturates 6g
  • carbs 28g
  • sugars 1g
  • fibre 4g
  • protein 13g
  • salt 1.4g


  • 1kg potatoes, cut into 2cm/¾ in pieces
  • 2 tbsp rapeseed oil
  • 300g smoked bacon lardons
  • 25g unsalted butter
  • small pack flat-leaf parsley, chopped
  • 2 tsp chopped chervil
  • 1 tarragon sprig, leaves chopped
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, crushed



Persillade is a classic mixture of chopped parsley and garlic but can include other fresh herbs, oil and shallots. It adds colour and texture to meat, fish and vegetable dishes.


  1. In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.

  2. In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.

  3. Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.

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