Potatoes With Parsley and Garlic - Pommes Parsillade Recipe

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10 votes | 4696 views

These are the fantastic potatoes you've probably had in a french bistro...the ones that weren't pommes frites (french fries). They are best served immediately when the crisp exterior contrasts so nicely with the warm, soft interior. We served these with a lentils and sausage recipe that I will post shortly. The combination was fantastic, but I honestly think these would be fantastic with anything!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.27 view details
  • 2 large potatoes (18 ounces), peeled
  • 2 tablespoons canola oil
  • 3 cloves garlic, peeled
  • 1/4 cup (loose) fresh parsley leaves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  1. Cut the potatoes into 1/2-inch cubes. Place in a colander, and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook. Drain and pat dry when ready to cook.
  2. In a large nonstick skillet, heat the oil and add the potatoes when hot. Saute over high heat for 12 to 14 minutes, stirring occasionally,
  3. until the potatoes are browned on all sides.
  4. Meanwhile, chop the garlic and parsley together until finely minced. Add these minced herbs (the persillade), the salt, and the pepper to the potatoes in the skillet, tossing to combine. Serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 149g
Recipe makes 4 servings
Calories 173  
Calories from Fat 63 36%
Total Fat 7.15g 9%
Saturated Fat 0.56g 2%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 590mg 25%
Potassium 597mg 17%
Total Carbs 25.16g 7%
Dietary Fiber 3.2g 11%
Sugars 1.1g 1%
Protein 2.98g 5%



  • A.L. Wiebe
    September 9, 2011
    Well, John, you have done it again. You have posted a recipe for a dish that I haven't even thought of since the culinary arts program years ago. I loved them then, and know that (my mouth is watering as I type this) I will be making this again very, very soon. Thanks for reminding me that there are, indeed, always many more than a few ways to prepare potatoes that are delicious, attractive to look at, and really quite easy.
    I've cooked/tasted this recipe!
    1 reply
    • John Spottiswood
      September 9, 2011
      Thanks for the thoughtful and personal review A.L.!
    • Arturo Féliz-Camilo
      September 10, 2011
      Potatoes? garlic? I'm in!! LOL! Love it!
      • purpleone
        September 11, 2011
        you can not miss with potatoes and garlic done french!
        I've cooked/tasted this recipe!
        1 reply
        • Johan
          September 14, 2011
          John, thanks, have just finished the potatoes, garlic and parsley dish. Wonderful in its gorgeous simplicity. One question; why use canola oil? I started off with canola oil and then couldn't resits olive oil. Is there any reason?
        • Nancy Miyasaki
          September 13, 2011
          This is a simple and delicious way to make potatoes. I really enjoyed them!
          I've cooked/tasted this recipe!
          • Infinity
            September 15, 2011
            I added a bit more garlic, less pepper & salt and a bit more parsley all to taste, and it came out terrific with a Steak!
            I've cooked/tasted this recipe!
            This is a variation
            1 reply
            • John Spottiswood
              September 18, 2011
              Thanks for the helpful and positive review, Infinity!
            • Linda Hanson
              September 27, 2011
              Very simple and yet delicious. These potatoes are very versatile and could be used as a side dish for many meals, breakfast included.
              I've cooked/tasted this recipe!
              1 reply
              • John Spottiswood
                October 4, 2011
                Thanks for the helpful review Linda. I appreciate it!
              • Ufolie
                October 1, 2011
                I halved the salt and doubled the quantity of potatoes and still it was a bit too salty for my tastes. I did a sauteed version and also tried this as a baked version a pizza stone 400F for about 15 min. Easy to make!
                I've cooked/tasted this recipe!
                This is a variation


                • judee
                  September 13, 2011
                  The French know how to eat! These sound simple to make and extra delicious with that garlic
                  • September 12, 2011
                    I am going to save this one. Getting tired of mashed and baked potatoes... :)
                    • suzybel56
                      September 11, 2011
                      I'm always looking for new ways to prepare spuds besides mashed etc. I am going to try these!

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