Pommes de terre persillées

Sautéed Potatoes with Parsley & Garlic

Preparation info
  • Serve


    • Difficulty


    • Ready in

      30 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 400 g/14 oz new potatoes, cut into 5mm/¼-in thick slices
  • 2 tbsp sunflower oil</


Bring a medium saucepan of salted water to the boil and blanch the potatoes for 8 minutes, then drain and pat dry with kitchen towel.

Warm the sunflower oil in a large frying pan over a medium heat. Add the potato slices and cook for 3–4 minutes on each side until golden brown. Just before they are ready, add the butter and let it melt around them – it will give them an extra crispiness