Pommes Persillade
Potatoes fried in oil until golden and crisp, then tossed with chopped garlic and parsley.
Parsley and garlic chopped together make a persillade, and the French use it to finish everything from potatoes to lamb. In this dish, it goes on at the last moment, so the garlic stays sharp and the parsley stays green.
Cut the potatoes into 2 cm cubes and parboil them for 5 minutes before frying. That softens the middle and speeds up the browning. Drain them well and let them steam dry for a couple of minutes. Dry potatoes crisp; wet ones stew. Tip them into the hot oil in a single layer.
Leave them alone for several minutes at a time. A crust forms when the potato touches the pan without being moved. Turn them with a spatula and repeat on the other sides.
The persillade goes in off the heat, with a pinch of salt. Chop the garlic very fine, or it will taste raw and harsh. Serve them with steak or a roast chicken, or under a fried egg for a cheap supper.
Pommes Persillade: Step by Step
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Boil the potatoes in salted water for 5 minutes. Drain and steam dry for 2 minutes.
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Heat the oil in a large frying pan over a medium-high heat. Add the potatoes in a single layer and cook for 15 minutes, turning now and then, until golden and crisp.
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Add the butter and salt and cook for 1 minute.
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Take the pan off the heat and toss through the garlic and parsley.
Tips That Matter
- Steam the potatoes dry after boiling.
- Fry in a single layer so they crisp.
- Add the garlic and parsley off the heat.
- Chop the garlic very fine.
Ingredient Swaps
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What to Serve With It
Grilled steak · Roast chicken · Fried eggs · Green salad
Storage
Best eaten straight away. Reheat in a hot oven to crisp them again.
Pommes Persillade Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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