pommes persillade

styling by Molly Shuster | photo by Morgan Ione Yeager

pommes persillade

This classic bistro dish has all the decadence of French fries with the added flair of butter, garlic, and parsley.

  • 4 large Yukon gold potatoes, peeled and diced into 3/4-inch pieces

  • 1 cup grapeseed or canola oil

  • 4 tablespoons unsalted butter

  • 5 cloves garlic, minced

  • 1/2 bunch fresh flat leaf Italian parsley, finely chopped

  • Kosher salt or flakey sea salt, for finishing

  1. Bring a large pot of salted water to boil. Line 2 baking sheets with paper towels and have a slotted spoon ready.

  2. Add potatoes and cook until they are tender but still retain their shape, about 10 minutes. Drain well, then carefully spread across one baking sheet.

  3. Heat oil in a large, heavy-bottomed pan over medium-high heat. When oil is hot and shimmering, add about 1/3 of potatoes. Do not overcrowd pan or potatoes will not fry properly and will turn to mush. Fry until lightly golden and crisp. Using a slotted spoon, transfer to remaining baking sheet. Repeat with remaining potatoes.

  4. Drain any excess oil from pan. Return to heat and add butter. When melted, return potatoes to pan and cook a few minutes, until deep golden brown. Add garlic and cook just until softened, 1-2 minutes. Transfer to a serving dish. Sprinkle with parsley and a generous pinch of salt. Serve immediately.

Serves 4.

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