Pan-fried potatoes with persillade
Delight in the irresistible flavor of pan-fried potatoes with persillade, featuring a perfect blend of golden potatoes and sweet potatoes cooked in buttery goodness, enriched with fresh parsley and garlic. A simple, yet savory side dish ready in minutes.
- 07 Jun 2024
- Cook time 40 min
- Prep time 15 min
- 2 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 7g | 17% |
| Sugar 6g | 6% |
| Fat | |
| Fat 30g | 35% |
| Saturated 14g | 45% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 940ug | 104% |
| Choline 40mg | 7% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 2.34mg | 15% |
| Vitamin B6 0.73mg | 43% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 45% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 90ug | 74% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.28mg | 21% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 1.54ug | 3% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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