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)
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.
Notes
- Use Yukon Gold or new potatoes for the best texture.
- The butter is optional but adds richness and helps with browning.
- Be careful not to burn the garlic when frying; add it towards the end.
- Lemon juice adds a nice fresh brightness, but it can be omitted if preferred.
- This dish is best served immediately to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: French
