Pommes Persillade

Pommes Persillade, which means potatoes with parsley and garlic, is a French version of what we in America call Home Fries. The difference is that the parsley and garlic are not usually added to the American version and if you opt to add shredded Parmesan cheese for flare, then you’re completely off the rails. And of course, since this is French, there is a butter. This recipe is a bit time consuming, but the good part is that you can start in the morning of dinner day and finish cooking just before serving time. If you can’t go to France, which I have not been able to do for over a years thanks to COVID hysteria, it’s nice to bring a little of France to my kitchen.

Ingredients

  • 1.5 lbs Potatoes – peeled and cubed, russets are good
  • 1 TBL Kosher salt – for boiling potatoes
  • 2 TBL olive oil
  • 4 TBL butter
  • 2 garlic cloves – diced fine
  • 1/4 cup fresh parsley leaves – diced fine, ~1/2 bunch
  • 1/2 cup shredded Parmesan cheese – optional
  • 1/4 cup green chili – optional but nice depending on the occasion
  • 3/4 tsp Salt and 1/4 tsp pepper – or to taste

Process

  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Boil Potatoes
    1. Peel then cut the potatoes into ~3/4″ cubes.
    2. Place in a pot and add cold water until covered 1″. Next add Ksalt, and bring to a rolling boil using pot cover. 
    3. Reduce heat and remove lid. Simmer for ~15 mins or until a knife easily slips into a potato cube and is not too soft. Note: The timing is imprecise because it depends on your elevation, the higher you live the cooler the boiling water will be, which means the longer the spuds need to cook.
    4. Drain potatoes in a colander, then spread them on a paper towel lined baking sheet and pat dry with paper towels.  Leave out or put in fridge until 10 mins before you are serve. How dry they are is key to your success.
  3. Prepare the Persillade: Dice the garlic and parsley fine, then mix together
  4. 10 Mins before serving,
    1. Heat a large skillet and once warm, add the oil.
    2. Sauté over high heat for 6-8 minutes, stirring occasionally, until potatoes start to brown on all sides. 
    3. Add the butter and saute for another minute.
    4. Remove from heat. Add salt and pepper, along with the persillade, to the potatoes in the skillet, tossing to combine. If you are adding Parmesan, now is the time for your flare.
  5. Transfer to serving bowl (or plates if plating), and serve immediately.
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