sauteed potatoes with persillade 150116

I have an unapologetic addiction to potatoes in all their forms, and one of my favourite dishes is simple sautéed potatoes, but I had never made them with a persillade before. I don’t know why, as it doesn’t get more ‘classic French recipe’ than potatoes and parsley.

Before you start worrying about how complicated this recipe is likely to be, let’s look at what ‘persillade’ actually means. It comes from the French word for parsley, ‘persil’, and in its most classic form it is a simple mixture of parsley and garlic. There are a few other ingredients you can add depending on what dish it means to complement. Its freshness and crunch lends itself well not just to potatoes, but also to fish, meat and vegetables.

French recipe for Sautéed Potatoes with Persillade

Ingredients

1 kg waxy potatoes, cut into 2 cm pieces

2 tbsp vegetable oil

300 g smoked bacon lardons (optional)

25 g butter

For the Persillade

Small pack of flat-leaf parsley, chopped

1 tsp/1 sprig tarragon leaves, chopped

1 echallion/banana shallot (or 2 small round ones), finely chopped

2  garlic cloves, crushed

Method

  1. Boil the potatoes for 5 minutes so they are nearly cooked. Drain and leave in the colander for a minute to steam out.
  2. Mix all the persillade ingredients together in a small bowl. Heat the oil in a large frying pan, add the lardons and cook for 8 to 10 minutes until they are slightly caramelised. Add the potatoes, then the butter.
  3. Season with salt and pepper and cook for 10 minutes, stirring regularly until they turn golden brown. Spoon out any excess fat and stir in the persillade. Adjust the seasoning for taste and eat!

We had roast chicken with our sauteed potatoes with persillade but you can serve it as a side dish to just about anything.