Nothing beats the satisfying crunch and fresh herb aroma of Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe. This dish transforms simple potatoes into a golden, crispy treasure infused with fragrant garlic and bright parsley, delivering not only irresistible texture but also vibrant flavor. Whether you’re looking to elevate a weeknight meal or impress guests with a rustic yet elegant side, these herby potatoes hit every note just right. The magic lies in that perfect balance of crispness and herbaceous freshness that will keep you coming back for more.

Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for a handful of straightforward, wholesome ingredients that work beautifully together to create a dish bursting with flavor and character. Each component plays a key role in building texture, taste, and color to make these potatoes truly shine.

1 1/2 lbs (700g) small potatoes: Yukon Gold or new potatoes are ideal for their creamy texture and thin skins that crisp up perfectly.
3 tablespoons olive oil: The cornerstone for crisping the potatoes to that irresistible golden finish.
2 cloves garlic, minced: Adds a punch of aromatic warmth that infuses every bite.
1/4 cup fresh parsley, finely chopped: Brightens the dish with fresh, vibrant green color and a mild herby taste.
1 tablespoon unsalted butter (optional): For an extra layer of richness and a touch of silky indulgence.
Salt and freshly ground black pepper, to taste: Essential for seasoning every element just right.
1 tablespoon lemon juice (optional): Adds a refreshing zing that cuts through the richness perfectly.

How to Make Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe

Step 1: Boil the Potatoes Until Tender

Start with placing your small potatoes in a large pot filled with salted water. Bring it all to a boil and cook for about 15 to 20 minutes. You want the potatoes tender enough to pierce with a fork but firm enough to hold their shape when sliced. This step ensures a soft interior to contrast beautifully with the crisp exterior you’ll achieve later.

Step 2: Cool and Slice the Potatoes

Drain the potatoes carefully and allow them to cool just enough so you can handle them without burning your fingers. Then, slice them into thick rounds or halves depending on your preference. The thicker slices create more surface area to crisp up in the pan while keeping that delightful creamy inside.

Step 3: Crisp Up the Potatoes in Olive Oil and Butter

Heat olive oil and optional butter in a large skillet over medium heat. Once shimmering, add the potato slices in a single layer. Let them fry undisturbed for a few minutes before stirring to develop an even golden crust on all sides. This step takes roughly 10 to 12 minutes and is where the “crispy” magic happens in this Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe.

Step 4: Add the Garlic for Fragrance

When the potatoes are nearly crispy, toss in the minced garlic and cook for just another 1 to 2 minutes. This brief addition lets the garlic release its flavor without burning, which would create bitterness. The garlic scent that fills your kitchen here is absolutely irresistible and sets the tone for the dish.

Step 5: Stir in Fresh Parsley and Season

Remove the skillet from heat and immediately sprinkle in the finely chopped fresh parsley. This instantly brightens the dish with its herby freshness. Season the potatoes liberally with salt and pepper and add a splash of lemon juice if you want an extra layer of zing. The balance of hot, crispy potatoes with fresh herbs and acidity makes this Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe utterly delightful.

Step 6: Serve Warm and Enjoy

Transfer your fragrant, crispy potatoes to a beautiful serving dish and serve immediately. These potatoes are best enjoyed hot so the texture and flavors sparkle at their peak. Whether alongside roast chicken, steak, or a hearty salad, this dish brings joy to every table.

How to Serve Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe

Garnishes

While the parsley does most of the heavy lifting here, you can add an extra sprinkle of fresh chopped herbs like chives or thyme to add different flavor notes and colors. A light dusting of flaky sea salt right before serving amplifies the crunch and brings out the richness even more.

Side Dishes

Pommes Persillade pairs incredibly well with a variety of main courses. Think roast meats like chicken, beef, or lamb, which the potatoes complement perfectly. They also shine next to pan-seared fish or grilled vegetables, adding that crispy, herby contrast to softer textures.

Creative Ways to Present

If you want to fancy things up a bit, serve your Pommes Persillade in individual ramekins or rustic bowls for a charming, intimate touch. For casual gatherings, a large wooden board or platter garnished with extra fresh herbs and lemon wedges invites guests to dig in family-style.

Make Ahead and Storage

Storing Leftovers

Leftover Pommes Persillade keeps well in an airtight container in the refrigerator for up to 3 days. The flavor remains vibrant, though the crispness may soften slightly as the potatoes absorb moisture. To counteract this, reheating properly helps restore some texture.

Freezing

Freezing is possible but not ideal for retaining that perfect crispiness. If you must freeze, spread the cooled potatoes on a baking sheet first and flash freeze, then transfer to a freezer-safe bag for up to 2 months. Thaw thoroughly in the fridge before reheating.

Reheating

To bring your Pommes Persillade back to life, reheat in a hot skillet with a little olive oil over medium heat. This method revives the crisp edges and warms the herbaceous flavors beautifully. Avoid microwaving if you want to keep that addictive crisp texture intact.

FAQs

Can I use different types of potatoes for this recipe?

Absolutely! While Yukon Gold and new potatoes are preferred for their texture and flavor, you can use red potatoes or even fingerlings. Just be sure the potatoes are firm enough to hold their shape when cooking.

Is the butter necessary in the recipe?

Butter is optional but recommended for extra richness and a silky finish. If you prefer a dairy-free version, simply omit the butter and use olive oil alone; the potatoes will still turn out delicious.

Can I prepare Pommes Persillade in advance?

You can boil and slice the potatoes ahead of time and even prepare the parsley-garlic mixture. However, to ensure maximum crispiness, it’s best to complete the frying and seasoning steps just before serving.

What can I substitute for fresh parsley?

If fresh parsley isn’t available, you could use fresh cilantro or chervil for a different but still bright, herby note. Dried parsley won’t provide the same punch of flavor or freshness, so fresh is highly recommended.

How do I make this dish more zesty?

The optional lemon juice really makes a difference in adding a fresh, zesty layer to the potatoes. You can also add a sprinkle of lemon zest or a dash of white wine vinegar for an extra twist of brightness.

Final Thoughts

If you’ve been searching for a versatile, flavorful potato side that’s simple to make yet extraordinary in taste, Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe is your answer. The harmony of crispy potatoes with garlic and fresh parsley is pure joy on the plate and so easy to whip up. Give it a try at your next meal and watch it become an instant favorite in your kitchen and beyond.

Pommes Persillade: The Crispy, Herby Delight You Didn’t Know You Needed Recipe

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4 from 64 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

Pommes Persillade is a crispy, herby potato side dish showcasing tender potatoes pan-fried to golden perfection, then tossed with fragrant garlic and fresh parsley. This delightful recipe brings a burst of flavor and a satisfying crunch, making it an irresistible accompaniment for any meal.

Ingredients

Scale

Potatoes

1 1/2 lbs (700g) small potatoes (Yukon Gold or new potatoes)

Seasoning and Flavorings

3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 tablespoon unsalted butter (optional, for extra richness)
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (optional, for a fresh kick)

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Instructions

Boil the potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until fork-tender but still firm enough to hold their shape.
Slice the potatoes: Drain and let the potatoes cool slightly. Once cool enough to handle, slice them into thick rounds or halves based on your preference.
Heat the cooking fat: In a large skillet over medium heat, warm the olive oil and butter (if using) together until melted and hot.
Fry the potatoes: Add the potato slices to the skillet and cook, stirring occasionally, until all sides are golden brown and crispy, about 10-12 minutes.
Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, avoiding burning the garlic.
Finish with parsley and seasoning: Remove the skillet from heat. Toss in the fresh parsley and season with salt, freshly ground black pepper, and lemon juice if using. Mix well to coat.
Serve immediately: Transfer to a serving dish and enjoy warm as a flavorful side to your favorite main courses.