New Potatoes with Persillade

Preparation info

  • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Persillade is a simple but magical concoction of parsley and garlic, chopped and added to dishes at the end of cooking.


  • lb (700 g) new potatoes, freshly dug
  • A little butter
  • Sea salt and freshly ground black pepper
  • 2–3 large garlic cloves, chopped very finely
  • Chopped parsley


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.

In 1897 in Friesland, Holland, a local schoolmaster called Meester K. L. de Vries took over the local potato breeding station and soon established a name for himself as a successful potato breeder. He liked to call some of his new potato types after his favourite pupils – one of these was a young girl called Bintje Jansma, and after her was named the result of a 1905 cross which has remained famous among tuber growers to this day.