Pommes Persillade, a.k.a. fancy home fries with parsley and garlic, are crispy on the outside, tender on the inside, and so irresistibly delicious.
Prep Time: 25 minutes | Cook Time: 20-25 minutes | Total Time: 50 minutes
Ingredients:
1 ½ - 2 lbs. russet potatoes (about 4)
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
1 Tbsp. parsley, chopped
1 clove garlic, crushed
2 tsp. salt, divided
½ tsp. black pepper
Directions:
Cut potatoes into ½ - ¾ inch cubes. Soak in cold water for about 10 minutes. Drain and rinse. This will help remove the starch from the potatoes. (This step can be done up to 24 hours in advance. Store potatoes in cold water in airtight container in the refrigerator.)
Place potatoes into large pot of cold water. There should be enough water to cover the potatoes by 2-3 inches.
Add 1 tsp. salt and bring to a low boil.
Parboil the potatoes for 8-10 minutes, until they are halfway cooked.
Drain water, place on towel-lined tray and pat dry. Set aside.
Heat vegetable oil in a deep sided skillet to medium heat.
Add potatoes, salt & pepper, and cook for about 10-12 minutes, flipping occasionally.
In the meantime, heat up butter in a small pot on medium-low heat.
Once butter is melted, add garlic, and cook for 1 minute. Set aside.
During the last few minutes of cooking, add butter mixture and parsley. Stir to coat evenly.
Remove from heat and enjoy!
Tips:
Be sure potatoes are dry before cooking. Any added moisture to potatoes may result in potatoes steaming vs. crisping up in pan.
Add Parmesan cheese after you've removed the potatoes from the skillet for optional added flavor.
Add different seasonings! Rosemary, paprika, cayenne pepper, and red pepper flakes are great choices.
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