Pan-fried potatoes with persillade
Pan-fried potatoes with persillade features crispy golden potatoes and sweet potatoes, enhanced with a fragrant mixture of garlic and fresh parsley. This simple yet flavorful dish is perfect as a side or light meal.
Cook time 40 min
Prep time 15 min
Ingredients:
2 cups potatoes1 sweet potato
1/4 cup butter
1 tbsp olive oil
2 tbsp fresh parsley
2 garlic cloves
Pan-fried potatoes with persillade is a delightful dish that combines the earthy flavors of potatoes and sweet potatoes with the aromatic blend of fresh parsley and garlic. This recipe is easy to prepare and perfect for a side dish or even a light meal. The combination of butter and olive oil gives the potatoes a crispy, golden crust while keeping them tender on the inside.
Instructions:
- Wash and peel the potatoes and sweet potato.
- Cut the potatoes and sweet potato into equal-sized cubes, about 1-inch pieces to ensure they cook evenly.
- If you want to make the frying quicker, partially cook the potato cubes by boiling them in salted water for 5-10 minutes until just tender. Drain and let them cool slightly.
- Finely chop the parsley.
- Mince the garlic cloves.
- Combine the chopped parsley and minced garlic in a small bowl to form your persillade. Set aside.
- In a large skillet or frying pan, heat the olive oil and butter over medium heat.
- Once the butter has melted and starts to sizzle, add the potato and sweet potato cubes in a single layer to the pan. Avoid overloading the pan to ensure even cooking.
- Cook the potatoes, turning occasionally, until they are golden brown and crispy on the outside and tender on the inside. This should take about 15-20 minutes. Adjust the heat as necessary to avoid burning.
- When the potatoes are almost done, reduce the heat to low.
- Sprinkle the persillade (garlic and parsley mixture) over the potatoes.
- Stir well to ensure the garlic and parsley are evenly distributed and fragrant but not burnt, cooking for an additional 2-3 minutes.
- Remove the pan-fried potatoes with persillade from the heat.
- Transfer the potatoes to a serving dish.
- Serve hot as a delicious side dish to accompany meats, fish, or enjoy them on their own.
Pan-fried potatoes with persillade is a simple yet flavorful dish that brings together the best of crispy textures and fresh, aromatic herbs. The addition of sweet potato adds a subtle sweetness that complements the buttery, garlicky potato chunks beautifully. Serve this as a standalone snack or pair it with your favorite main course for an unforgettable meal.
Pan-fried potatoes with persillade FAQ:
A large skillet or frying pan works best for frying the potatoes. Make sure it's big enough to fit the potato cubes in a single layer without overcrowding, which helps ensure they cook evenly.
Fry the potatoes for about 15-20 minutes, turning occasionally, until they are golden brown and crispy on the outside and tender on the inside. Adjust the heat as necessary to prevent burning.
Yes, you can substitute parsley with other fresh herbs like cilantro or basil. However, keep in mind that the flavor profile will change slightly, so choose herbs that complement the dish.
Store leftover pan-fried potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet to regain some crispiness.
Yes, to make it vegan, substitute the butter with a plant-based butter or oil and ensure the olive oil is sufficient for frying without compromising flavor.
Cooking Tips:
- Uniform Slicing: Cut the potatoes and sweet potatoes into uniform pieces to ensure even cooking.
- Preheating: Preheat the pan before adding the butter and oil to achieve a perfect crispy texture.
- Moderate Heat: Cook the potatoes over medium heat to avoid burning the garlic and parsley.
- Toss Gently: Toss the potatoes gently to keep them from breaking apart while cooking.
- Parsley: Add the parsley at the end of the cooking process to maintain its fresh flavor and vibrant color.
Nutrition Facts
2 ServingsCalories 420kcal
Protein 5g
Carbohydrates 50g
Fiber 7g
Sugar 6g
Fat 30g
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