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Pommes Persillade

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Crispy, golden potato cubes tossed with a vibrant garlic and parsley persillade for a classic French bistro side that’s simple, fragrant, and irresistibly delicious.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, finely minced
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Instructions

  1. Preheat Your Equipment: Bring a large pot of well salted water to a boil.
  2. Combine Ingredients: Add the potato cubes and parboil for 5 minutes until just tender at the edges. Drain thoroughly in a colander.
  3. Prepare Your Cooking Vessel: Heat olive oil and butter in a large skillet over medium high heat until the butter foams and the oil shimmers.
  4. Assemble the Dish: Add the drained potatoes in a single layer, letting them sear without stirring for 2 to 3 minutes to form a golden crust.
  5. Cook to Perfection: Continue cooking 10 to 12 minutes, turning occasionally, until the potatoes are evenly browned and crisp outside and fluffy inside.
  6. Finishing Touches: Reduce heat to medium low, stir in the minced garlic and parsley, and toss for 1 to 2 minutes until fragrant. Season with salt and black pepper.
  7. Serve and Enjoy: Transfer to a warm serving dish and serve immediately while hot and aromatic.

Notes

  • Note: Dry the potatoes well after parboiling to maximize crispness.
  • Avoid overcrowding the skillet so the potatoes crisp rather than steam, cook in batches if needed.
  • Add a pinch of chili flakes with the garlic for gentle heat.
  • Finish with a little lemon zest at the end for bright, fresh flavor.

Nutrition

Find it online: https://tastyze.com/pommes-persillade/