Best Pommes Persillade Recipes

Pommes de Terre Persillade image

Provided by Anne Burrell

Time 25m

Yield 4 servings

Number Of Ingredients 5

Salt
4 russet potatoes, peeled and cut into 1/2-inch dice
1/4 cup clarified butter
4 tablespoons (1/2 stick) unsalted butter
1/4 cup chopped fresh parsley

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 image

Provided by Lynn Clay

Time 40m

Number Of Ingredients 6

2 large potatoes
2 Tbsp canola oil
3 clove garlic
1/4 c fresh parsley leaves
1 tsp salt
1 tsp freshly ground black pepper

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.

Pommes Persillade-Potatoes with Parsley and Garlic image

Provided by Annacia * @Annacia

Categories Potatoes

Number Of Ingredients 6

2 - large potatoes
2 tablespoon(s) canola oil
3 - clove garlic
1/4 cup(s) (loose) fresh parsley leaves
1 teaspoon(s) salt
1 teaspoon(s) freshly ground black pepper

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. Saute 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.
Tips & Techniques In advance: For this recipe, the potatoes can be peeled and cut into cubes ahead, provided they are kept in water to cover so they don't discolor. Just before serving, drain, dry with paper towels, and saute quickly in a little canola oil, which can withstand high temperatures.