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Golden Berrichonne potatoes perfectly roasted in a cast iron dish, accented with vibrant red onions and fresh parsley garnish. The dish is elegantly presented on a rustic wooden table, complemented by a potted thyme plant and vintage-style cutlery. A feast for the eyes and palate.
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French Berrichonne Potatoes Recipe

Indulge in my French Herby Potatoes with bacon & onions, slow-roasted in flavourful stock & white wine. Crispy top & melt-in-your-mouth inside bursting with flavour.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4
Calories: 395kcal
Author: Chef Łukasz Babral
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Equipment:

Ingredients:

  • 2 lb Maincrop Potatoes - (900g)
  • 4 oz Streaky Bacon, unsmoked - (110g)
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 4 Garlic cloves - peeled, crushed
  • 2 Shallots - finely diced
  • 3 Small Red Onions - peeled and cut into wedges
  • 1 cup Vegetable stock - (250ml)
  • ½ cup Dry white wine - (100ml) (like Sauvignon Blanc or Chardonnay)
  • 1½ tbsp Fresh thyme leaves - (extra for enhanced flavor)
  • 3 tbsp Fresh parsley - finely chopped for garnish
  • Salt - to taste
  • Cracked Black Pepper - to taste
  • Crème fraiche - (optional, for serving)
  • Grated cheese - like Gruyère, Comté or Parmesan (optional, for a richer finish)

Instructions:

  • Begin by preparing the potatoes. If using larger potatoes, trim the tops and bottoms, peel them into a barrel shape, and halve them. For smaller potatoes, you can leave them whole. Leave them in the water.
    Overhead shot of Berrichonne potatoes prior to baking, set in water.
  • In a frying pan, melt a tablespoon of butter or heat olive oil over medium-high heat. Add the diced bacon and fry until most of fat renders out (around 5 minutes).
  • Reduce the heat to medium and add the sliced shallots. Sauté until they're translucent, about 2-3 minutes. While doing this, preheat your oven to 180°C (356°F).
  • Place the onions and bacon evenly in a baking dish. Evenly distribute the fresh thyme leaves over them. Layer the potatoes on top, and position the quartered red onions and crushed garlic coves amongst the potatoes. Pour the stock and white wine over the mixture, ensuring the liquid comes up to just below the top of the potatoes.
    Overhead shot of Berrichonne potatoes in a cast iron pan, prepped for baking with stock and wine.
  • Season the mixture with freshly ground black pepper. If you like, you can also add a pinch of salt, but be cautious as the bacon and stack already add saltiness.
  • Cover the pan with aluminum foil and transfer it to the preheated oven. Bake for 45 minutes.
  • After 45 minutes, remove the foil. If you wish, sprinkle some grated cheese over the top. Continue baking for another 15-20 minutes or until the potatoes are tender and have a golden-brown crust on top.
  • Once done, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve with a dollop of crème fraiche.

Notes:

  • Flavour Enhancement: For a richer and smokier depth of flavour, consider using smoked bacon or pancetta.

Nutrition:

Serving: 365g | Calories: 395kcal | Carbohydrates: 38g | Protein: 14g | Fat: 19g | Fiber: 5g | Sugar: 2.4g
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