Pommes persillade

Sautéed potatoes with garlic and parsley.

Pommes persillade

Persillade
Servings:	Serves 4
Calories per serving:	260
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Pasrsley, Parsely, Parsley 4.2/5 One of those must be right? Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg firm potatoes, peeled and cut into 1 cm cubes
• 30 ml each of melted butter and olive oil
• 8 Cloves garlic, finely chopped
• About a handful of flat-leaved parsley, finely chopped
• Salt

Method

1. Gently heat the butter and oil in a deep frying pan and add the potatoes, with a little salt.
2. Allow to sauté until they are crisp on the outside, and cooked in the middle.
3. Meanwhile, mix the garlic and parsley and once the potatoes are ready, add them to the pan and continue to cook until the garlic is soft and just about to turn golden.
4. Serve immediately.

Variations

The potatoes can be thinly sliced if preferred.

Chef's notes

You may need to adjust the amount of butter and oil. It depends on the absorbency of the potatoes. If there is still rather a lot when you are ready to add the garlic and parsley, drain some of it off, otherwise the parsley will go soggy. --JuliaBalbilla 06:43, 15 January 2009 (UTC)

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