Best Potatoes Persillade Recipes

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.

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 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. 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.