Potatoes Berrichonne

A true internet love story: a foodie friend forwards me a Reddit post about this dish. My husband’s knees went weak. We enjoy this one regularly and lived happily ever after.

Pomme de Terre á la Berrichonne

from insightflavour.com

Ingredients
600g-800g (between 1-2 pounds) of starchy potatoes (Russet, Idaho, Yukon Gold), peeled and cut into 1x2 inch chunks
100g (3.5oz) slab bacon cut into lardons (or regular bacon)
1.5 tbsp butter (*see note below)
2 shallots, diced
3 small red onions cut into quarters or sixths
1 cup of white wine
1 cup of vegetable stock
bouquet garni (1 sprig rosemary, 2 sprigs thyme, 1 sprig oregano) 2 tbsp olive oil
5-6 sprigs fresh parsley, chopped or torn into pieces
fresh cracked black pepper

Recipe summary: Soften shallots over medium heat. Add bacon and let the fat render for a couple minutes. Nestle potato chunks over the bacon and shallots in a single layer. Add the bouquet garni, stock, and wine. Place the red onion wedges on top of the potatoes. Season with black pepper and brush the tops of the potatoes and onions with the olive oil. Roast for 60 minutes at 420F/220C/200c fan. Garnish with fresh parsley.

**Notes: try cooking bacon first to render fat for about five minutes. Remove the bacon to crisp up and cook the shallots in the fat. Continue with recipe, adding bacon at the very end, on top of the potatoes. Omit the butter if you use this method.