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  • Potatoes With Parsley and Garlic - Pommes Parsillade

    10 votes
    Potatoes With Parsley and Garlic - Pommes Parsillade
    Prep: 10 min Cook: 15 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    These are the fantastic potatoes you've probably had in a french bistro...the ones that weren't pommes frites (french fries). They are best served immediately when the crisp exterior contrasts so nicely with the warm, soft interior. We served these with a lentils and sausage recipe that I will post shortly. The combination was fantastic, but I honestly think these would be fantastic with anything!

    Ingredients

    • 2 large potatoes (18 ounces), peeled
    • 2 tablespoons canola oil
    • 3 cloves garlic, peeled
    • 1/4 cup (loose) fresh parsley leaves
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper

    Directions

    1. Cut the potatoes into 1/2-inch cubes. Place in a colander, and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook. Drain and pat dry when ready to cook.
    2. In a large nonstick skillet, heat the oil and add the potatoes when hot. Saute over high heat for 12 to 14 minutes, stirring occasionally,
    3. until the potatoes are browned on all sides.
    4. Meanwhile, chop the garlic and parsley together until finely minced. Add these minced herbs (the persillade), the salt, and the pepper to the potatoes in the skillet, tossing to combine. Serve immediately.

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    Reviews

    • A.L. Wiebe
      A.L. Wiebe
      Well, John, you have done it again. You have posted a recipe for a dish that I haven't even thought of since the culinary arts program years ago. I loved them then, and know that (my mouth is watering as I type this) I will be making this again very, very soon. Thanks for reminding me that there are, indeed, always many more than a few ways to prepare potatoes that are delicious, attractive to look at, and really quite easy.
      • John Spottiswood
        John Spottiswood
        Thanks for the thoughtful and personal review A.L.!
      • Arturo Féliz-Camilo
        Arturo Féliz-Camilo
        Potatoes? garlic? I'm in!! LOL! Love it!
        1
        • purpleone
          purpleone
          you can not miss with potatoes and garlic done french!
          yummy!
          • Johan
            Johan
            John, thanks, have just finished the potatoes, garlic and parsley dish. Wonderful in its gorgeous simplicity. One question; why use canola oil? I started off with canola oil and then couldn't resits olive oil. Is there any reason?
          • Nancy Miyasaki
            Nancy Miyasaki
            This is a simple and delicious way to make potatoes. I really enjoyed them!
            • Infinity
              Infinity
              I added a bit more garlic, less pepper & salt and a bit more parsley all to taste, and it came out terrific with a Steak!
              • John Spottiswood
                John Spottiswood
                Thanks for the helpful and positive review, Infinity!
              • Linda Hanson
                Linda Hanson
                Very simple and yet delicious. These potatoes are very versatile and could be used as a side dish for many meals, breakfast included.
                • John Spottiswood
                  John Spottiswood
                  Thanks for the helpful review Linda. I appreciate it!
                • Ufolie
                  Ufolie
                  I halved the salt and doubled the quantity of potatoes and still it was a bit too salty for my tastes. I did a sauteed version and also tried this as a baked version a pizza stone 400F for about 15 min. Easy to make!

                  Comments

                  • judee
                    judee
                    The French know how to eat! These sound simple to make and extra delicious with that garlic
                    • Kimforni
                      I am going to save this one. Getting tired of mashed and baked potatoes... :)
                      • suzybel56
                        suzybel56
                        I'm always looking for new ways to prepare spuds besides mashed etc. I am going to try these!

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