Sautéed potatoes with bacon lardons & persillade

• potatoes↗1kg kg

  cut into 2cm/3/4in pieces

• rapeseed oil↗2 tbsp tbsp
• smoked bacon lardons↗300g g
• unsalted butter↗25g g
• flat-leaf parsley↗small pack

  chopped

• chopped chervil2 tsp tsp
• tarragon1

  sprig, leaves chopped

• banana shallot↗1

  finely chopped

• garlic cloves↗2

  crushed

Step-by-step instructions

1. 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. 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. 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.