Pommes Persillade Recipes

POMMES DE TERRE PERSILLADE

Steps:

• Bring a pot of well-salted water to a boil over medium heat. Add the potatoes and cook for 3 to 4 minutes. Drain and let air dry.
• Coat a large saute pan with clarified butter. Bring the pan to a medium-high heat. Add the potatoes and season with salt. Saute until the potatoes are golden brown, 7 to 8 minutes.
• When ready to serve, remove from the heat and stir in the butter and parsley.

POMMES PERSILLADE

Steps:

• Place potatoes in pot of heavily salted, cold water and bring to a boil. Once boiling, remove from heat, drain and transfer potatoes to a parchment lined baking sheet. Let cool slightly.
• Meanwhile, combine garlic and parsley in a small bowl and set aside.
• Heat enough oil to completely coat the bottom of a large skillet over high heat. Pat potatoes dry with a paper towel to remove any remaining moisture. Once oil is barely smoking, carefully add potatoes. If potatoes are too crowded in the pan, you will need to work in batches. Move potatoes around so that all sides are cooked evenly. Cook until potatoes are crispy and golden brown on the exterior, about 8 minutes. Carefully pour off any excess oil in the pan. Turn heat to low and add butter. Toss until melted, about 1 minute. Take pan off heat, add parsley mixture and stir to combine. Season with salt and black pepper. Top with Parmesan and serve immediately.

POMMES PERSILLADE (POTATOES WITH PARSLEY AND GARLIC)

Steps:

• Cut the potatoes into 3/8-inch cubes. Place in a sieve, and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook.
• In a large nonstick skillet, heat the oil. Drain the potatoes, pay dry with paper towels, and add to the hot oil. Sauté over high heat for 12 to 14 minutes, stirring occasionally, until the potatoes are browned on all sides.
• Meanwhile, chop the garlic and parsley together until finely minced, and set the mixture aside. (This is a persillade.) Add the salt, pepper, and persillade to the potatoes in the skillet, tossing to combine. Serve immediately.

POMMES PERSILLADE (POTATOES WITH PARSLEY AND GARLIC)

Steps:

• Prepare the potatoes by doing a medium dice. Cut all four sides off, along with the top and bottom until you are left with a rectangular prism of potato. Then split that lengthways, and then the two halves lengthways again. Then cut cubes from the sticks.
• Set a pot of boiling water. Add the potato cubes and let boil for 15 minutes. While this is happening you can prepare the garlic and parsley.
• In a pan add the oil and put the heat on max. When the potatoes have boiled for 15 minutes, strain them and give them a shake to get rid of excess water. Then pour out the potatoes directly onto the hot pan. Let fry in the oil for about 2 minutes a side. You can agitate the pan if you want to get the oil more up on the sides.
• Add the butter and once it begins to melt add the garlic and parsley. Let cook just until the garlic and parsley gets fragrant. At this point you can also add some salt if you want. Shake the pan around and give it a good toss to coat all the potatoes in the garlic and parsley.
• Move to a side dish plate, or a tapas plate, and serve hot.

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

CHERRY TOMATOES PERSILLADE

Steps:

• Heat the oven to 325 degrees.
• Halve the tomatoes and squeeze out the seeds, and place them cut-side up in a 9-by-9-inch glass baking dish.
• Sprinkle the salt and olive oil over them and bake for 1 1/2 to 2 hours, until they're a little caramelized around the edges and slightly shriveled.
• Mince the parsley and the garlic together on a cutting board until very fine to make the persillade; set aside.
• When the tomatoes are done, take them out of the oven, sprinkle the persillade over them and return them to the oven for a few minutes, which will cook the garlic a little without compromising the freshness of the parsley.
• Serve immediately or later at room temperature.

ROAST LAMB LOIN PERSILLADE

Steps:

• In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
• Preheat oven to 425°F.
• Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
• In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
• Divide sauce between 2 plates and top with lamb.

POMMES DE TERRE PERSILLEES (PARSLEYED POTATOES)

Steps:

• Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
• Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
• Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.

(POTATOES) POMMES LYONNAISE

Steps:

• Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
• Peel and slice the onions medium-fine (again the madolin, if you have one).
• Heat the oven to 350 degrees.
• Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
• Season well with salt and pepper.
• Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
• Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath.

SAUTéED POTATOES WITH BACON LARDONS & PERSILLADE

Steps:

• In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.
• In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.
• Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.

HAM PERSILLADE WITH MUSTARD POTATO SALAD AND MASHED PEAS

Steps:

• Make ham persillade:
• Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
• Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
• Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
• Make potato salad:
• Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
• Mash peas:
• Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
• Assemble jars:
• Layer peas, then potato salad, over ham.

PERSILLADE

Steps:

• On a cutting board, finely chop parsley and set to one side. Finely chop garlic and mix together with parsley. Finely chop parsley and garlic together until well incorporated. Transfer to an airtight container and refrigerate until ready to use.

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)

Steps:

• Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
• Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
• Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
• Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.