If you’re on the hunt for an irresistibly crispy, herby potato dish, Pommes Persillade will steal your heart and your taste buds! These golden potatoes are tossed with fresh parsley and garlic for a side that’s punchy, vibrant, and downright addictive. Every bite delivers the perfect blend of creamy potato interior and crunchy, garlicky exterior, making Pommes Persillade a French classic that’s easy to whip up and even easier to devour.
Ingredients You’ll Need
What makes Pommes Persillade so magical is how it transforms just a handful of humble staples into something extraordinary. Each ingredient plays its part to build texture, depth, and that signature French flair.
- Yukon Gold or russet potatoes: These are perfect for that creamy-soft inside and crisp golden outside—just be sure to cut them evenly!
- Olive oil: A splash helps achieve an ultra-crispy finish and adds luscious flavor.
- Unsalted butter: Butter adds rich, nutty depth while encouraging glorious browning.
- Garlic cloves, finely minced: Fresh garlic is key to that lively, savory aroma and bold taste.
- Fresh parsley, finely chopped: This gives Pommes Persillade its signature color and fresh, herby bite.
- Kosher salt: Essential for seasoning potatoes evenly and drawing out their best flavor.
- Freshly ground black pepper: A gentle punch of warmth to round out the dish.
How to Make Pommes Persillade
Step 1: Boil the Potatoes
Start by placing your diced potatoes into a large pot of cold, salted water. This ensures they cook evenly from the inside out, avoiding any mushy bits. Bring to a boil, then simmer for 5 to 7 minutes, just until the cubes are tender—you want them cooked but not falling apart. Drain them well and let them sit for a few minutes to steam dry; this step is secret to maximum crispiness later.
Step 2: Heat the Skillet
Grab your largest nonstick or cast iron skillet and heat the olive oil and butter over medium-high heat until shimmering. You’re looking for the fat to be hot enough that it sizzles when the potatoes hit the pan—it makes all the difference for forming that golden crust Pommes Persillade is famous for!
Step 3: Sear for a Crisp Crust
Scatter the potatoes in a single layer. Resist the urge to stir at first—let them sit undisturbed for 4 to 5 minutes so they can form that crave-worthy crisp bottom. Once golden, gently toss and continue cooking, stirring occasionally, for another 6 to 8 minutes. The potatoes should be crispy and deeply golden on all sides.
Step 4: Add Garlic and Parsley
Lower the heat and add the minced garlic. Let it cook for about 30 seconds, just until it’s fragrant but not browned (burnt garlic will taste bitter!). Then, add in the vibrant, chopped parsley, kosher salt, and black pepper. Toss well so every potato cube is coated in herby, garlicky goodness—that’s the very essence of Pommes Persillade.
Step 5: Serve Right Away
Pommes Persillade are at their best piping hot and crispy, so serve immediately. Pile them high on a platter and just try not to sneak a few straight for yourself—no judgment here!
How to Serve Pommes Persillade
Garnishes
A final flourish of extra fresh parsley on top brings vivid color and springy flavor, while a squeeze of lemon or a sprinkle of flaky sea salt elevates the freshness. For a little heat, try a tiny pinch of red pepper flakes scattered just before serving.
Side Dishes
These French-style potatoes happily accompany just about anything! Serve Pommes Persillade alongside roast chicken, grilled steak, or sautéed fish for an unforgettable meal. For a vegetarian feast, pair them with a simply dressed leafy salad or ratatouille.
Creative Ways to Present
If you’re entertaining, show off Pommes Persillade in mini ramekins as bite-sized hors d’oeuvres, or mound them in a rustic bowl for a family-style dinner. For brunch, try topping them with a poached egg and a sprinkle of chive—it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let your Pommes Persillade cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days—they’ll still be tasty, but crispness may fade slightly.
Freezing
While potatoes can be tricky to freeze due to their high moisture content, you can freeze Pommes Persillade in a pinch. Spread cooled potatoes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 2 months. Expect a slightly softer texture when reheated, but the flavors will remain delicious.
Reheating
For best results, spread the potatoes on a baking sheet and roast in a hot oven (425°F/220°C) for about 10 minutes to revive their crispiness. Avoid the microwave, as it will make the potatoes soft and less appetizing.
FAQs
Can I use different types of potatoes for Pommes Persillade?
Yes! While Yukon Gold and russet potatoes give prime results, you can try red potatoes or even fingerlings for a twist—the key is to keep your dice even for uniform cooking.
What’s the difference between Pommes Persillade and other French potato dishes?
Pommes Persillade stands out thanks to its parsley and garlic finish, whereas other French potato dishes, like pommes frites or gratin, focus on different textures and techniques. The persillade mixture gives this dish its signature brightness and boldness.
Can I make Pommes Persillade vegan?
Absolutely! Simply swap the butter for an equal amount of olive oil or a quality plant-based butter—your potatoes will still crisp beautifully, and the flavors remain just as fabulous.
Is there a shortcut if I’m short on time?
If you need to speed things up, skip the boiling step and use par-cooked potatoes from the fridge. Just know that starting from raw helps guarantee that perfect creamy-crisp contrast.
Can I prepare Pommes Persillade ahead of time for a party?
Yes, you can boil and dry the potatoes ahead of time, then finish crisping and tossing with garlic and parsley just before serving for maximum texture and flavor. This minimizes stress and keeps your Pommes Persillade freshly irresistible!
Final Thoughts
I can’t wait for you to experience the savory crunch and fragrant freshness of Pommes Persillade right in your own kitchen. This is one of those classic sides that instantly makes any meal feel a bit more special, and it couldn’t be easier to pull off. Give it a go—the crispy, herby magic might just make Pommes Persillade your new go-to!
Print
Pommes Persillade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make Pommes Persillade, a classic French side dish of crispy, golden potatoes tossed with garlic, parsley, and seasonings. Perfect for any meal and easy to prepare!
Ingredients
Potatoes:
- 1 ½ pounds Yukon Gold or russet potatoes, peeled and cut into ½-inch cubes
Seasonings:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Boil Potatoes: Place diced potatoes in salted water, boil until tender. Drain and let dry.
- Crisp Potatoes: Heat oil and butter, cook potatoes until golden and crispy.
- Add Seasonings: Add garlic, parsley, salt, and pepper. Toss to coat.
- Serve: Enjoy your Pommes Persillade immediately!
Notes
- For extra crispiness, let the potatoes air dry after boiling before cooking.
- You can use curly parsley or garlic powder as substitutes.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
