Potatoes With Parsley and Garlic - Pommes Parsillade Recipe
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!
- 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
- 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.
- 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,
- until the potatoes are browned on all sides.
- 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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|Amount Per Serving||%DV|
|Serving Size 149g|
|Recipe makes 4 servings|
|Calories from Fat 63||36%|
|Total Fat 7.15g||9%|
|Saturated Fat 0.56g||2%|
|Trans Fat 0.03g|
|Total Carbs 25.16g||7%|
|Dietary Fiber 3.2g||11%|