Pommes persillade - pommes Sarladaises
Inspired by Pommes de terre sarlandaises
Comments: Potatoes with Parsley and Garlic. In the same family we find the Sarladaises potatoes and the potatoes with garlic and thyme. The principle is to golden the potatoes in a fat, then to cook them on a lower heat to make them "fondant". Then, either at the end or during the second cooking, garlic, parsley or thyme is added. Preferably use firm-fleshed potatoes such as rattes (which do not necessarily need to be peeled), or new potatoes (russet, yukon gold).
For the fat, use duck or goose fat, otherwise EVOO or half EVOO, half butter.
600 to 800 g potatoes (see text)
5 tablespoons of fat (see text)
4+ cloves of garlic, finely chopped
1 small bunch (leaves) of chopped parsley (~1 cup)
S + P
Peel the potatoes if necessary, then cut them in not too thin slices (4 to 5 mm).
Rinse them well to wash off the starch, then dry them in a cloth.
Sauté the potatoes in a very hot pan to brown them (~10 mn).
Lower the heat, add salt, and cook half covered for another 5 to 7 minutes, stirring from time to time.
Add the garlic and parsley, cook for another 5 minutes and serve with a little pepper.