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Pommes Persillade



  1. Peel and cut 4 medium russet potatoes into 1-inch cubes.
  2. Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. Stir in 1 tablespoon of the kosher salt.
  3. Cover and bring to a boil over high heat.
  4. Uncover and reduce heat to low to maintain a gentle simmer.
  5. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes.
  6. Meanwhile, line a baking sheet with paper towels.
  7. Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes.
  8. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup).
  9. Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds.
  10. Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
  11. Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering.
  12. Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total.
  13. Transfer the potatoes into the bowl of garlic butter and toss to coat.
  14. Transfer into a serving bowl and garnish with the Parmesan.