Persillade is a simple but magical concoction of parsley and garlic, chopped and added to dishes at the end of cooking.
1½lb (700g) new potatoes, freshly dug
Sea salt and freshly ground black pepper
2–3 large garlic cloves, chopped very finely
Clean and parboil or steam the potatoes for 10 minutes, then sauté in the butter until golden-coloured. Season and put in a warmed serving dish. Mix the garlic and the parsley and strew over the potatoes before serving.