Monday, December 17, 2012

Parisienne Potatoes

Parisienne Potatoes
Picture from thibeaultstable.
Image Credit 

Parisienne Potatoes

“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.

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