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Well, John, you have done it again. You have posted a recipe for a dish that I haven't even thought of since the culinary arts program years ago. I loved them then, and know that (my mouth is watering as I type this) I will be making this again very, very soon. Thanks for reminding me that there are, indeed, always many more than a few ways to prepare potatoes that are delicious, attractive to look at, and really quite easy.
These are the fantastic potatoes you've probably had in a french bistro...the ones that weren't pommes frites (french fries). They are best served immediately when the crisp exterior contrasts so nicely with the warm, soft interior. We served these with a lentils and sausage recipe that I will post shortly. The combination was fantastic, but I honestly think these would be fantastic with anything!
Ingredientes
- 2 large potatoes (18 ounces), peeled
- 2 tablespoons canola oil
- 3 cloves garlic, peeled
- 1/4 cup (loose) fresh parsley leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Direcciones
- Cut the potatoes into 1/2-inch cubes. Place in a colander, and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook. Drain and pat dry when ready to cook.
- In a large nonstick skillet, heat the oil and add the potatoes when hot. Saute over high heat for 12 to 14 minutes, stirring occasionally,
- until the potatoes are browned on all sides.
- Meanwhile, chop the garlic and parsley together until finely minced. Add these minced herbs (the persillade), the salt, and the pepper to the potatoes in the skillet, tossing to combine. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 63 | 36% |
| Total Fat 7.15g | 9% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Potassium 597mg | 17% |
| Total Carbs 25.16g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.1g | 1% |
| Protein 2.98g | 5% |
Menus and Pairings
Va Bien Con: grilled meat, lenitls
Evaluaciones
13 de Septiembre de 2011
This is a simple and delicious way to make potatoes. I really enjoyed them!Yo he cocinado/probado esta receta
27 de Septiembre de 2011
Very simple and yet delicious. These potatoes are very versatile and could be used as a side dish for many meals, breakfast included.1 replyYo he cocinado/probado esta receta
01 de Octubre de 2011
I halved the salt and doubled the quantity of potatoes and still it was a bit too salty for my tastes. I did a sauteed version and also tried this as a baked version a pizza stone 400F for about 15 min. Easy to make!Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
13 de Septiembre de 2011The French know how to eat! These sound simple to make and extra delicious with that garlic- 12 de Septiembre de 2011I am going to save this one. Getting tired of mashed and baked potatoes... :)
11 de Septiembre de 2011I'm always looking for new ways to prepare spuds besides mashed etc. I am going to try these!
.%20%20They%20are%20best%20served%20immediately%20when%20the%20crisp%20exterior%20contrasts%20so%20nicely%20with%20the%20warm,%20soft%20interior.%20%20We%20served%20these%20with%20a%20lentils%20and%20sausage%20recipe%20that%20I%20will%20post%20shortly.%20%20The%20combination%20was%20fantastic,%20but%20I%20honestly%20think%20these%20would%20be%20fantastic%20with%20anything!){kind=link}