Description
Pommes Persillade is a classic French dish featuring crispy, golden potatoes tossed in a fragrant mixture of garlic, parsley, and olive oil. Simple yet full of flavor, this dish makes the perfect side for grilled meats, fish, or a fresh salad. The key to its success is the balance of garlic and fresh parsley, which adds a vibrant flavor to the crispy potatoes.
Ingredients
Scale
- 1 1/2 lbs (700g) small potatoes (Yukon Gold or new potatoes work well)
- 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
- Start by boiling the potatoes: Place them in a large pot of salted water and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender but not falling apart.
- Drain the potatoes and allow them to cool slightly. Once cool enough to handle, slice them into thick rounds or halves, depending on your preference.
- Heat the olive oil and butter (if using) in a large skillet over medium heat. Add the potato slices and cook, stirring occasionally, until the potatoes are golden brown and crispy on all sides, about 10-12 minutes.
- Add the minced garlic to the skillet and cook for another 1-2 minutes, just until fragrant. Be careful not to burn the garlic.
- Remove the skillet from the heat and stir in the chopped fresh parsley. Season with salt, pepper, and lemon juice (if using) to taste.
- Transfer the Pommes Persillade to a serving dish and serve immediately while warm. Enjoy this flavorful side dish with your favorite main courses!
Notes
- If you want to add a little extra flavor, you can sprinkle some grated Parmesan cheese over the potatoes just before serving.
- Feel free to add a touch of white wine or vegetable broth to the pan while cooking the potatoes for an added layer of flavor.
- Pommes Persillade can also be served as a snack or appetizer with a dipping sauce, such as aioli or a tangy mustard dip.
- For a crispier texture, you can roast the potatoes in the oven instead of frying them, tossing them in olive oil and herbs before baking at 425°F (220°C) for about 25-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg