Description
Crispy pan-fried potato cubes tossed with a fragrant mix of minced garlic and fresh parsley, delivering crunchy edges, fluffy centers, and bright herbaceous flavor.
Ingredients
Scale
- 2 pounds potatoes, peeled and cut into small cubes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1/2 cup fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and parboil for 6 to 8 minutes until just tender but not falling apart. Drain and pat the potatoes very dry with a clean kitchen towel.
- While the potatoes drain, combine the minced garlic and chopped parsley in a small bowl to make the persillade and set aside.
- Heat a large skillet over medium-high heat until hot. Add the olive oil and butter, swirling until the butter foams and the fat is shimmering.
- Add the dried, parboiled potato cubes to the skillet in a single even layer. Season with salt and black pepper and let them cook undisturbed until the bottoms are deeply golden and crisp, about 4 to 6 minutes.
- Use a spatula to gently turn the potatoes in batches so new sides can brown, cooking until all sides are crisp and the centers are fluffy, about another 6 to 8 minutes.
- Lower the heat slightly, then sprinkle the persillade over the potatoes and toss gently just until the garlic becomes fragrant and the parsley is evenly distributed, about 30 seconds to 1 minute. Remove from heat immediately to avoid burning the garlic.
- Transfer the Pommes Persillade to a warm serving dish and serve immediately while the potatoes are hot and crisp.
Notes
- Parboil the potatoes and dry them completely to maximize crispiness.
- Add the garlic and parsley at the end so the garlic stays fragrant and does not burn.
- Reheat leftovers in a skillet to restore crisp edges rather than microwaving.
- For extra brightness, finish with a light squeeze of lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-fry
- Cuisine: French
Nutrition
- Serving Size: 1 cup (about 200 g)
- Calories: 240
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 11 mg
Keywords: Pommes Persillade, persillade potatoes, garlic parsley potatoes, French side dish, crispy potatoes