Berrichonne-Style Potatoes (Pommes de Terre Berrichonne)

JWU College of Culinary Arts

10 servings

Serving Size
4 ounces (115 grams)

Recipe ID

US standard
Bacon, sliced, diced small
6 ounces
170 grams
Onions, peeled, diced brunoise
6 ounces
170 grams
To taste
To taste
White pepper,
To taste
To taste
Red bliss potatoes, small, washed
4.5 pounds
2 kilograms
White chicken stock
2 to 3 cups
74 milliliters
Bouquet Garni:
Black peppercorns, crushed
5 each
5 each
Bay leaves
2 each
2 each
Parsley, fresh stems
1 ½ ounces
43 grams
Thyme leaves
1 teaspoon
1 teaspoon
  1. Gather all the ingredients and equipment.
  2. Peel a ½-inch (1.27-centimeter) band around the potatoes, leaving the rest of the skin intact, as demonstrated. Hold in water.
  3. Render the diced bacon in a braising pan large enough to hold the potatoes in one layer. Brown and reserve bacon bits.
  4. Add the diced onions to the pan and brown to a golden color. Season. Return bacon to the pan with the onions.
  5. Add the potatoes to the braising pan, toss, and season.
  6. Add the white stock to cover half of the potatoes. Add the bouquet garni, and cook until the potatoes are fork-tender over medium heat. Stir often. To test doneness it's best to use a toothpick..