POMMES PERSILLADE-POTATOES WITH PARSLEY AND GARLIC
These potatoes are a standard item on most bistro menus. Cut into little cubes, they can be sauteed in just a few minutes. They are best served immediately after cooking; if cooked ahead, they soften and lose the exterior crispness that contrasts so well with their soft interior. Recipe courtesy of Jacques Pepin
Provided by Annacia * @Annacia
Categories Potatoes
Number Of Ingredients 6
Steps:
- Cut the potatoes into 3/8-inch cubes. Place in a sieve, and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook.
- In a large nonstick skillet, heat the oil. Drain the potatoes, pay dry with paper towels, and add to the hot oil. Saute over high heat for 12 to 14 minutes, stirring occasionally, until the potatoes are browned on all sides.
- Meanwhile, chop the garlic and parsley together until finely minced, and set the mixture aside. (This is a persillade.) Add the salt, pepper, and persillade to the potatoes in the skillet, tossing to combine. Serve immediately.
- Tips & Techniques In advance: For this recipe, the potatoes can be peeled and cut into cubes ahead, provided they are kept in water to cover so they don't discolor. Just before serving, drain, dry with paper towels, and saute quickly in a little canola oil, which can withstand high temperatures.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
