Bistro Hash Browns

I just love fried potatoes.  Of course, most folks I know, do, too.  I also love it when I discover new ways to enjoy those fried potatoes.

This dish came about while I was staring at a bundle of fresh parsley from my generous friend Karen.  She has a well-established herb garden and regularly shares her harvest.  Lucky me.

I knew I wanted to use this parsley as a highlight to a dish, not just a garnish.  Then I remembered reading about the French technique of flavoring dishes with minced parsley and garlic, called persillade.  So, I consulted with one of my favorite French chefs, Jacques Pepin and found just the thing.

You can basically think of this dish as making hash browns with a simple mixture of minced parsley and garlic that, when added to the hot dish at the end of cooking, serves as a terrific flavor addition.

Pommes Persillade (Potatoes with Parsley and Garlic)
Serves 4

from Jacques Pepin’s Table

2 large potatoes, washed and peeled
2 Tbsp canola oil
3 cloves garlic, peeled
1/4 cup fresh parsley leaves (loosely packed)
salt and pepper, to taste

Cut the potatoes into 1/2-inch cubes.

Using a colander, rinse well.

If you are not preparing the dish right away, place the potatoes in a bowl and cover with cold water.  If you leave the potatoes fully submerged, they won’t turn brown.

In a large, nonstick skillet, heat the oil.  Drain the potatoes and pat dry with paper towels.

Add the potatoes to the hot oil.  Saute over high heat for 12 to 15 minutes, or until the potatoes are browned and crisped.

While the potatoes are cooking, chop the garlic and parsley together until finely minced, and set aside.  Congratulations, you just made a persillade.

When the potatoes are done cooking, add the persillade and toss to coat.  Season with salt and pepper, to taste.

Serve immediately – this is much better served right after cooking so you can appreciate the crispy outside and tender inside.

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