serves
4-6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 750 g new season potatoes
- 200 g unsalted butter
- 2 white onions, quartered
- 2 garlic cloves, finely chopped
- ¼ cup finely chopped parsley
- ¼ cup finely chopped chives
- ¼ cup seeded mustard
- Fleur de sel, to season
- 1 tbsp lemon juice
Instructions
- Place the potatoes into a saucepan, cover with lightly salted cold water and bring to the boil. Once boiling, cook for about 5 minutes or until the potatoes are just tender but still have resistance.
- Meanwhile, place a frying pan over medium heat. Add 50 g of butter and when melted, add the onions, cut side down and fry until just golden. Turn and repeat with the other cut sides.
- Drain the potatoes and place into a large frying pan with the remaining butter and place over medium heat. Fry the potatoes in the butter, swirling the pan regularly to prevent the butter burning and to help the potatoes colour evenly for about 15 minutes or until the potatoes are golden.
- Add the cooked onions and garlic and cook for about 1 minute. Add the parsley, chives and seeded mustard and fry for another minute. Season with Fleur de Sel to taste and finish with lemon juice.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
