Potatoes Persillade Food

POMMES PERSILLADE (POTATOES WITH PARSLEY AND GARLIC)

Steps:

• Prepare the potatoes by doing a medium dice. Cut all four sides off, along with the top and bottom until you are left with a rectangular prism of potato. Then split that lengthways, and then the two halves lengthways again. Then cut cubes from the sticks.
• Set a pot of boiling water. Add the potato cubes and let boil for 15 minutes. While this is happening you can prepare the garlic and parsley.
• In a pan add the oil and put the heat on max. When the potatoes have boiled for 15 minutes, strain them and give them a shake to get rid of excess water. Then pour out the potatoes directly onto the hot pan. Let fry in the oil for about 2 minutes a side. You can agitate the pan if you want to get the oil more up on the sides.
• Add the butter and once it begins to melt add the garlic and parsley. Let cook just until the garlic and parsley gets fragrant. At this point you can also add some salt if you want. Shake the pan around and give it a good toss to coat all the potatoes in the garlic and parsley.
• Move to a side dish plate, or a tapas plate, and serve hot.

POMMES DE TERRE PERSILLADE

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.

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 DE TERRE PERSILLEES (PARSLEYED POTATOES)

Steps:

• Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
• Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
• Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.