Potatoes Persillade Recipes

POTATOES PERSILLADE

Steps:

• Using a chef's knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack two or more slices together and cut into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.
• Place the potatoes in cold water, bring to a boil, then immediately take off the heat and drain. Allow the potatoes to air dry. Meanwhile, prepare the persillade by mixing together the garlic and parsley. It is possible to prepare the dish ahead to this point.
• If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. You may drain and discard oil at this point, if desired. Add the butter and continue sauteing for another 5 minutes or longer to brown the potatoes completely. Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.

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:

• 1. 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.
• 2. 2In 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.
• 3. 3Meanwhile, chop the garlic and parsley together until finely minced, and set the mixture aside. (This is a persillade.)
• 4. Add the salt, pepper, and persillade to the potatoes in the skillet, tossing to combine. Serve immediately.