Description
Pommes Persillade is a delightful French-inspired side dish featuring crispy, golden potatoes tossed with fragrant garlic and fresh parsley. This recipe delivers a perfect balance of crispy texture and herby freshness, making it an irresistible accompaniment to any meal. With simple ingredients and straightforward steps, it’s an easy way to elevate your potato game.
Ingredients
Scale
Potatoes
- 1 1/2 lbs (700g) small potatoes (Yukon Gold or new potatoes work well)
Cooking & Seasoning
- 3 tablespoons olive oil
- 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)
Herbs & Aromatics
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
Instructions
- Boil the potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook them for 15-20 minutes until fork-tender but still intact.
- Slice the potatoes: Drain the potatoes and let them cool slightly until they can be handled safely. Slice into thick rounds or halves based on preference.
- Fry the potatoes: Heat olive oil and butter (if using) in a large skillet over medium heat. Add the potato slices and cook, stirring occasionally, until they turn golden brown and crisp on all sides, about 10-12 minutes.
- Add garlic: Stir in the minced garlic and cook for 1-2 minutes more until fragrant without letting the garlic burn.
- Season and mix in herbs: Remove the skillet from heat and mix in the chopped parsley. Season with salt, freshly ground black pepper, and lemon juice if desired.
- Serve immediately: Transfer the crispy pommes persillade to a serving dish and serve warm as a flavorful side dish.
Notes
- Using small Yukon Gold or new potatoes ensures a creamy interior and crisp exterior.
- Butter enriches the flavor but can be omitted for a lighter version.
- Lemon juice adds a fresh brightness but is optional depending on your taste preference.
- Make sure not to overcook the garlic to avoid bitterness.
- Serve immediately for best texture; the potatoes lose crispiness if left to sit.
