We often end up with all sorts of odds and ends after cooking at the weekend. So a regular Monday night dinner for us is lots of veggie side dishes, all served together. It’s a bit like a roast dinner but you really don’t need the meat and you get to try lots of new dishes too. We served these with Cooleeney & tarragon cauliflower cheese, roasted parsnips and steamed sprouts. Don’t worry to much about the herbs, just use what you have, parsley on it’s own would be fine.
Sautéed potatoes with bacon lardons & persillade – serves 6 (easily halved)
- 1kg potatoes, cut into 2cm pieces
- 2 tbsp rapeseed oil
- 300g smoked bacon lardons (we used pancetta)
- 25g unsalted butter
FOR THE PERSILLADE:
- small handful of flat-leaf parsley, chopped
- 2tsp chopped chervil
- 1 tarragon sprig, leaves chopped
- 1 banana shallot, finely chopped
- 2 garlic cloves, crushed
Put the potatoes into a large saucepan, just cover with boiling water, then simmer for 5 minutes. Drain in a colander and leave to steam dry.
Mix all of the persillade ingredients together in a bowl and set aside.
Heat the oil in a large frying pan over a high heat, add the bacon or pancetta and cook for 8 to 10 minutes or until lightly caramelised. Add the potatoes, then the butter.
Season with salt and black pepper and cook for 10 minutes, stirring regularly, until golden brown all over. Stir in the persillade, then serve.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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