Pommes Parmentier

Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

One of the first potato dishes taught at catering college is Pommes Parmentier. This is a 1 cm (½ in) diced potato that is shallow-fried in butter, then finished with chopped parsley - an attractive potato dish as well as good to eat. While at college you never think to ask how the dish got its name. A