From the Essential Pépin tv series, Episode 106: Special Spuds
These stewed potatoes recall summer for me, when our garden in Lyon gave forth the tiny fingerling potatoes that are particularly good in the dish. It is true family food and it remains a favorite in both my mother’s home and mine.
The ragout reheats well and is excellent served with a tough, slightly bitter green, such as frisée or escarole, seasoned with a strong vinegary or garlicky dressing.
Potato ragout is usually made with lardoons (strips of salt pork or pancetta), but it can also be made with leftover ham or sausage. Salt pork comes from the same part of the belly as bacon and is salted but not smoked, as is bacon. Get the leanest piece you can find. Many recipes direct you to blanch salt pork to make it less salty. Here you need only wash it well under cold water. —Jacques Pépin