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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Pommes Persillade Recipe

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This recipe for Pommes Persillade, by , is from The McCollum Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan McCollum

Category:
Category:

Ingredients:  
Ingredients:  
4 - medium russet potatoes (about 1 pounds total)
1 tablespoon plus teaspoon - kosher salt, divided
2 - cloves garlic
bunch - fresh flat-leaf parsley
1 ounce - Parmesan cheese, finely shredded (about cup)
4 tablespoons ( stick) - unsalted butter
teaspoon - freshly ground black pepper
2 tablespoons - olive oil

Directions:
Directions:
The Secret to Better Home Fries? Cook Them Like the French Do!

1. Peel and cut 4 medium russet potatoes into 1-inch cubes. 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. Cover and bring to a boil over high heat. Uncover and reduce heat to low to maintain a gentle simmer. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes. Don't overcook! Meanwhile, line a baking sheet with paper towels.
2. 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. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about cup). Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds. Add the garlic, parsley, teaspoon black pepper, and the remaining teaspoon kosher salt, and stir to combine. Set aside.
3. Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. 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. Transfer the potatoes into the bowl of garlic butter and toss to coat. Transfer into a serving bowl and garnish with the Parmesan.

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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