|Picture from thibeaultstable.|
Image Credit Ann
“Parisienne Potatoes are traditionally just panned fried, but you can also deep fry them.” Ann
3 or 4 large Russet Potatoes
2 tablespoons Olive oil
2 tablespoons Butter
2 cloves of Garlic
Salt and pepper, to taste
Parsley, rosemary or thyme
Using a melon baller, make round balls from large peeled potatoes or you can cut the potatoes
into small cubes.
Potatoes can be cut up ahead of time and left to soak in cold water.
In a large frying pan, heat olive oil and butter.
Dry the potatoes really well and add them to the pan.
Sauté, shaking the pan occasionally until golden brown and the potatoes are tender.
Add minced garlic and salt and pepper to taste.
Shake to distribute and cook for about 30 seconds.
Remove from heat.
Add fresh herb of choice, parsley, rosemary or thyme.
Serve while hot.
You can combine this excellent recipe with some others from our collection.
Enjoy this recipe and many more when visiting thibeaultstable.