Pommes Parisiennes with Bacon, Garlic & Mushrooms (Crispy French Potato Side)
Crispy Pommes Parisiennes with bacon, garlic, and mushrooms—a classic French potato side you can make in one skillet. Baby potatoes are browned in bacon fat, finished with garlic butter, and tossed with golden mushrooms for a restaurant-style result that’s perfect with steak, roast chicken, or holiday dinners. This easy recipe delivers a crispy outside and tender center, balanced by fresh parsley and a touch of lemon. Ideal for weeknights or special occasions across Canada and the USA, this French potato side dish adds bistro flavor to any plate in under 30 minutes.
Based on my video “Steak sauce Roquefort simplifiée” — refined for perfect browning, balanced richness, and restaurant-style finish. Designed as a standalone side for steak nights and holiday roasts. Subtle Canada/USA long-tail targeting: crispy French potato side, pommes Parisiennes, bacon potatoes with mushrooms.
Why you’ll love it
- Crisp outside, tender inside. Potatoes are browned in rendered bacon fat, then finished gently so the centers turn creamy.
- Balanced richness. A touch of lemon and fresh herbs lifts the bacon-butter flavors so the side never tastes heavy.
- Steakhouse-ready. Pairs with classic sauces like Roquefort sauce for steak and peppercorn steak.
- Weeknight or holiday. Simple technique, premium result — great next to a ribeye, Salisbury steak, or roast chicken.
Key Technique Tips
- Start bacon in a cold pan. Slow rendering = more flavorful fat and ultra-crispy bits.
- Brown, then finish. After the potatoes are deeply golden, reduce heat and cover briefly so interiors cook through.
- Cook mushrooms separately. Sauté until they release moisture and brown; then combine — this keeps potatoes crisp.
- Emulsify at the end. A spoon of water/stock before the garlic butter helps the finish coat every potato.
Ingredients (Serves 4 as a side)
- 600 g (1 lb 5 oz) small potatoes, Parisian-scooped or baby waxy
- 120–150 g (4–5 oz) smoked bacon, diced
- 180 g (6 oz) cremini or white mushrooms, quartered
- 45 g (3 tbsp) garlic butter (or 30 g/2 tbsp butter + 1 large clove garlic, minced)
- 1 tbsp fresh parsley, chopped
- ½ tsp fresh lemon juice (optional but recommended)
- Fine sea salt & freshly ground black pepper, to taste
- 15–30 ml (1–2 tbsp) water or light stock, to emulsify (optional)
Step-by-Step: How to Make It
- Render the bacon. Place diced bacon in a cold, wide skillet. Set to medium and cook, stirring, until fat renders and bacon is golden. Scoop bacon to a warm plate; keep 2–3 tbsp of fat in the pan.
- Brown the potatoes. Add potatoes to the hot bacon fat. Cook over medium-high, turning occasionally, until all sides are evenly browned (“full bronze”).
- Steam-through briefly. Reduce heat to medium-low, cover 2–3 minutes to soften the centers. Uncover and check for doneness; they should be tender but not collapsing.
- Sauté mushrooms separately. In a second pan, sauté mushrooms over medium-high with a teaspoon of bacon fat (or neutral oil) until they release liquid and begin to brown. Season lightly with pepper.
- Emulsify and finish. Back in the potato pan, splash 1–2 tbsp water/stock and swirl. Off heat, add garlic butter, toss until glossy, then fold in mushrooms and bacon. Season to taste with salt and pepper; add parsley and a squeeze of lemon. Serve immediately.
Substitutions & Variations
- No bacon: Use diced pancetta or turkey bacon; replace missing fat with 1–2 tbsp neutral oil + 1 tbsp butter.
- Dairy-free: Finish with good olive oil and a minced garlic clove; skip butter.
- Herbs: Swap parsley for chives or thyme.
- Make it steakhouse-style: Serve with Roquefort steak sauce or creamy mushroom sauce for steak.
- Different potatoes: Baby Yukon Golds halved work well if you don’t have a Parisienne scoop.
FAQs
Can I parboil the potatoes?
Not necessary for small potatoes. If using larger pieces, a 5-minute boil helps; dry thoroughly before browning.
How do I keep them crispy?
Cook mushrooms separately, don’t overcrowd the pan, and finish with a quick butter toss off heat.
Can I make them ahead?
Brown potatoes and cook mushrooms up to 2 hours ahead. Re-crisp potatoes in a hot pan, then finish with butter, bacon, parsley, and lemon.
Which fat is best?
The rendered bacon fat adds flavor. Keep about 2–3 tbsp in the pan; drain any excess before finishing.
Serve With (Suggested Posts)
- How to make Roquefort sauce for steak
- Creamy mushroom sauce for steak
- Steak au poivre (easy)
- Homemade garlic butter
- Homemade mashed potatoes
- Authentic Belgian fries (frites)
- Homemade ranch dressing
- Caesar salad dressing (no mayo)
- Parisian potatoes (base method)
- Steak sandwich (fail-proof)
Pommes Parisiennes with Bacon, Garlic & Mushrooms (Crispy French Potato Side)
Ingredients
- 600 g 1 lb 5 oz small potatoes, Parisian-scooped or baby waxy
- 120 –150 g 4–5 oz smoked bacon, diced
- 180 g 6 oz cremini or white mushrooms, quartered
- 45 g 3 tbsp garlic butter (or 30 g/2 tbsp butter + 1 large clove garlic, minced)
- 1 tbsp fresh parsley chopped
- ½ tsp fresh lemon juice optional but recommended
- Fine sea salt & freshly ground black pepper to taste
- 15 –30 ml 1–2 tbsp water or light stock, to emulsify (optional)
Instructions
- Render the bacon. Place diced bacon in a cold, wide skillet. Set to medium and cook, stirring, until fat renders and bacon is golden. Scoop bacon to a warm plate; keep 2–3 tbsp of fat in the pan.
- Brown the potatoes. Add potatoes to the hot bacon fat. Cook over medium-high, turning occasionally, until all sides are evenly browned (“full bronze”).
- Steam-through briefly. Reduce heat to medium-low, cover 2–3 minutes to soften the centers. Uncover and check for doneness; they should be tender but not collapsing.
- Sauté mushrooms separately. In a second pan, sauté mushrooms over medium-high with a teaspoon of bacon fat (or neutral oil) until they release liquid and begin to brown. Season lightly with pepper.
- Emulsify and finish. Back in the potato pan, splash 1–2 tbsp water/stock and swirl. Off heat, add garlic butter, toss until glossy, then fold in mushrooms and bacon. Season to taste with salt and pepper; add parsley and a squeeze of lemon. Serve immediately.
Video
Notes
Substitutions & Variations
- No bacon: Use diced pancetta or turkey bacon; replace missing fat with 1–2 tbsp neutral oil + 1 tbsp butter.
- Dairy-free: Finish with good olive oil and a minced garlic clove; skip butter.
- Herbs: Swap parsley for chives or thyme.
- Make it steakhouse-style: Serve with Roquefort steak sauce or creamy mushroom sauce for steak.
- Different potatoes: Baby Yukon Golds halved work well if you don’t have a Parisienne scoop.
FAQs
Can I parboil the potatoes?Not necessary for small potatoes. If using larger pieces, a 5-minute boil helps; dry thoroughly before browning. How do I keep them crispy?
Cook mushrooms separately, don’t overcrowd the pan, and finish with a quick butter toss off heat. Can I make them ahead?
Brown potatoes and cook mushrooms up to 2 hours ahead. Re-crisp potatoes in a hot pan, then finish with butter, bacon, parsley, and lemon. Which fat is best?
The rendered bacon fat adds flavor. Keep about 2–3 tbsp in the pan; drain any excess before finishing.
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