Potatoes with Sauce Gribiche
Potatoes with Sauce Gribiche is a classic French dish that combines the heartiness of potatoes with the tanginess of a flavorful sauce.
The original recipe calls for boiled potatoes, sliced or diced, which are then smothered in a delectable sauce made from hard-boiled eggs, capers, cornichons, herbs, and a creamy mayonnaise base. This dish is a delightful way to elevate the humble potato and transform it into a gourmet delight.
To create this culinary masterpiece, start by selecting the perfect potatoes. Use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well when boiled. Scrub the potatoes clean and peel them if desired, then cut them into your preferred size and shape. Some prefer to slice them into rounds, while others dice them into bite-sized cubes.
It’s time to roast them until they are tender but still firm. This process can take anywhere from 30 to 40 minutes depending on the size and thickness of the potato pieces. It’s essential not to overcook the potatoes as they can become mushy and lose their texture.
While the potatoes are cooking, it’s time to prepare the star of the dish – the Sauce Gribiche. Traditionally, this sauce is made by combining hard-boiled eggs, capers, cornichons, fresh herbs like parsley and chives, and Dijon mustard. The result is a tangy, herb-infused sauce that perfectly complements the earthy flavors of the potatoes.
To make the Sauce Gribiche, start by hard-boiling the eggs. I love using my Instant Pot to hard boil the eggs and make extra for lunches for the week. LINK Let them cook using the 5-5-5 method, then transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and separate the yolks from the whites.
Finely chop the egg whites and set them aside. In a separate bowl, mash the egg yolks with a fork until smooth. This will serve as the base for the sauce. Add in the capers, cornichons, finely chopped herbs, and Dijon mustard. Stir everything together until well combined, and the sauce reaches a creamy consistency.
Gently fold the potatoes into the Sauce Gribiche. Making sure to coat all the potatoes in the tangy goodness. Transfer the potatoes to a serving dish, garnish with a sprinkle of fresh herbs, and serve immediately.
It pairs well with grilled meats, roasted vegetables, or can even be enjoyed on its own as a satisfying vegetarian option. The creamy texture of the potatoes, combined with the zingy flavors of the sauce, create a harmonious blend that is sure to please even the most discerning palate.
In addition to its delicious taste, Potatoes with Sauce Gribiche also offers various health benefits. Potatoes are an excellent source of vitamins and minerals, including vitamin C, potassium, and fiber. They are low in fat and calories, making them a nutritious choice for those looking to maintain a healthy diet.
The Sauce Gribiche, on the other hand, provides a burst of flavor without adding excessive calories. The combination of eggs, capers, and herbs adds protein, vitamins, and antioxidants to the dish. Overall, Potatoes with Sauce Gribiche is a delightful and satisfying dish that showcases the artistry of French cuisine. Its simplicity belies its complex flavors, making it a perfect addition to any meal. Whether you’re hosting a dinner party or simply want to indulge in some gourmet comfort food, this dish is sure to impress and leave a lasting impression. So go ahead, give it a try, and savor the exquisite blend of flavors that make this classic French dish truly exceptional.
Served the potatoes with the chicken Parmesan sliders. Find the recipe here
Potatoes with Sauce Gribiche
Ingredients
POTATOES
- 2 lbs small potatoes-unpeeled and halved
- 2 tbsp shallot-sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
SAUCE GRIBICHE
- 4 hard boiled eggs-peeled
- 1/4 cup olive oil
- 3 tbsp Dijon mustard
- 2 tsp white wine vinegar
- 1/4 cup cornichons-minced
- 2 tbsp capers-minced
- 1 tbsp tarragon-minced
- 2 tbsp parsley-minced
- 2 tbsp chives-minced
Instructions
POTATOES
- Preheat oven to 400'. Spray rimmed sheet with cooking spray.
- Toss all ingredients in bowl until potatoes are well-coated. Place potatoes and shallots in a single layer on baking sheet cut side down. Roast until bottoms of potatoes are golden brown, about 40 minutes. Let cool for 5 minutes.
SAUCE GRIBICHE
- Separate the yolks from the egg whites. Place the yolks in a medium bowl. Chop the whites and set aside.
- Whisk the yolks, oil, mustard and vinegar until mixture is smooth. Fold in cornichons, tarragon, parsley, chives, potatoes, and egg whites.
- Season with salt and pepper to taste. Transfer to a platter and serve.