If you’ve ever craved a French-inspired potato side that’s equal parts crispy, garlicky, and irresistibly herby, then Pommes Persillade is about to become your new favorite recipe. This classic dish combines golden potatoes with fragrant garlic and a flourish of fresh parsley, all tossed together in a buttery finish that’s nothing short of addictive. Whether you want to impress guests or elevate a weeknight dinner, Pommes Persillade is both comforting and beautifully elegant.
Ingredients You’ll Need
Let’s talk about the simple yet essential ingredients that create all the magic in Pommes Persillade. Each one plays an important role, from building flavor to achieving the perfect texture and pop of color.
- Yukon Gold or Russet Potatoes: These varieties hold their shape wonderfully and get endlessly crispy on the outside.
- Olive Oil: Adds richness and helps those lovely golden crisp edges develop.
- Unsalted Butter: Gives the potatoes a classic French decadence and a beautiful, glossy finish.
- Garlic: The essential aromatic—minced garlic perfumes the whole dish while adding a gentle, savory punch.
- Fresh Parsley: Chopped parsley brings brightness, freshness, and that signature vibrant color to the Pommes Persillade.
- Salt and Black Pepper: Simple seasoning, but totally necessary to elevate every bite.
How to Make Pommes Persillade
Step 1: Parboil the Potatoes
To kick things off, place your peeled and cubed potatoes into a big pot of cold salted water. This step is crucial: starting with cold water ensures the potatoes cook evenly. Bring them to a boil, then let them bubble away for just 5–6 minutes. You’re aiming for potatoes that are barely tender—think fork-ready, but not falling apart. Drain well, and give them a gentle pat dry with a clean towel for maximum future crispiness.
Step 2: Crisp Them in the Skillet
In a roomy skillet, heat the olive oil and butter together over medium-high heat. Swirl until the butter melts and mingles with the oil—it should smell incredible already! Now, add the potatoes in a single layer (don’t crowd the pan). Let them sit undisturbed for a few minutes so the first side can get a golden, crisp crust. After 4–5 minutes, flip the potatoes and continue cooking, turning them occasionally, for another 10–12 minutes. You’re looking for a deep brown and irresistibly crunchy texture.
Step 3: Make It Pommes Persillade Perfection
Once your potatoes are gloriously golden, it’s time to shower them with the soul of this dish: garlic and parsley. Reduce the heat to low, stir in the minced garlic, and let it all cook together for a minute until fragrant (skip the temptation to rush here—the gentle heat prevents the garlic from burning and turning bitter). Finally, remove from heat; add the bright parsley and toss to coat every cube in those fresh, aromatic flavors. All that’s left is a final flourish of salt and pepper to taste.
How to Serve Pommes Persillade
Garnishes
Don’t underestimate the magic of a few finishing touches! A sprinkle of extra chopped parsley just before serving not only amps up the color but also the freshness. If you love a little punch, a quick grate of lemon zest on top can make Pommes Persillade pop even more.
Side Dishes
This dish is a side superstar but also plays nicely with so many mains. Serve Pommes Persillade alongside roasted chicken, grilled fish, or a simple steak for the ultimate French-inspired meal. It also pairs beautifully with sautéed greens or a light salad to balance the richness.
Creative Ways to Present
For dinner parties or special occasions, try serving Pommes Persillade in individual ramekins topped with microgreens. Or, pile them onto a pretty platter with extra garlic butter drizzled over the top—a showstopper! You can also skewer the crispy potatoes on small toothpicks for an appetizer version that’ll disappear fast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Pommes Persillade cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to three days—the flavor only gets better!
Freezing
While Pommes Persillade is at its best fresh, you can freeze cooled portions in a freezer-safe bag or container for up to one month. To help retain crispness, spread the potatoes out in a single layer before freezing so they don’t clump together.
Reheating
For the crispiest results, reheat Pommes Persillade in a hot oven or toaster oven at 400°F for about 8–10 minutes on a baking sheet. The microwave works in a pinch, but you’ll lose some of that glorious crunch. Don’t forget to throw on a fresh sprinkle of parsley after reheating!
FAQs
Can I use a different potato variety?
Absolutely! While Yukon Gold or Russet potatoes give the best texture for Pommes Persillade, you can experiment with red potatoes or even fingerlings—just try to keep the cubes uniform so they cook evenly.
Do I have to peel the potatoes?
Peeling is traditional for Pommes Persillade, but if you prefer a more rustic look and extra nutrients, leave the skins on. Just give them a good scrub beforehand.
How can I prevent the garlic from burning?
The trick is to add the garlic after the potatoes are crispy and the heat is reduced to low. This keeps the garlic golden and mellow instead of sharp and burnt.
Is this recipe gluten-free?
Yes, Pommes Persillade is naturally gluten-free, making it a deliciously safe option for anyone avoiding gluten.
Can I prep any of this ahead of time?
You sure can! Parboil and dry the potatoes, then keep them refrigerated until ready to fry—this makes Pommes Persillade perfect for planning ahead and entertaining without last-minute stress.
Final Thoughts
If you’re searching for a crowd-pleasing, outrageously tasty side, you truly can’t go wrong with Pommes Persillade. It’s crisp, garlicky, and heartwarmingly simple—the kind of side you’ll want to make again and again. Give it a try and watch it steal the spotlight at your next meal!
Print
Pommes Persillade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian, Gluten-Free
Description
Discover the delightful flavors of Pommes Persillade, a classic French potato dish featuring crispy cubes of potatoes tossed with garlic, butter, and fresh parsley. These herbed potatoes make a perfect side dish for any meal.
Ingredients
Potatoes:
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into ½-inch cubes
Seasoning and Cooking:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- Salt and black pepper to taste
Instructions
- Prepare Potatoes: Boil diced potatoes in salted water until just tender. Drain and pat dry.
- Cook Potatoes: Sauté potatoes in olive oil and butter until golden and crispy.
- Add Flavor: Stir in garlic, cook briefly, then toss with parsley. Season and serve hot.
Notes
- Ensure potatoes are dry before frying for extra crispiness.
- You can parboil the potatoes in advance and refrigerate until ready to cook.
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