In French, poêlée de pommes de terre aux fines herbes translates to ”sautéed parslied potatoes”. They are a cross between pommes rissolées, pommes parisiennes and Lyonnaise Potatoes. The potatoes are sliced, pan-fried then diced and sautéed in parsley oil. The dish is complete in no time.
My favorite way to serve these kinds of potatoes is with a steak salad. I grill a tri tip sirloin steak, slice it thin and mix it with red oak leaves and a simple lemon and olive oil vinaigrette. This is probably one of my favorite meals of all times!
1. Info for Sauteed Parsley Potatoes (Poelee Pommes de Terre)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Sauteed Parsley Potatoes (Poelee Pommes de Terre)
- 16 Yukon Gold potatoes
- 6 tablespoons olive oil
- 1 shallot, chopped
- 2 teaspoons coarse salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon store-bought no-salt seasoning (blend of 21 spices and herbs)
- 1 cup curly parsley, tightly packed
3. Directions:
- Keeping parsley bright green: Wash the parsley (stems included, because that’s where the flavor is most potent). Quickly blanch it for about 5-10 seconds in boiling salted water and transfer to an ice bath, to maintain the bright green color. Drain thoroughly of all water and pat dry on paper towels. Coarsely chop the parsley.
- For the parsley oil: In a mini blender (you could also use a mortar and pestle), combine the parsley, seasoning, a little salt and 2- tablespoons oil until smooth. Set aside.
- Pan-frying the potatoes: Brush and wash the potatoes (no need to peel them). Cut them into ½-inch slices. In a large, heavy-bottom skillet, heat about 3 tablespoons of oil. Pan-fry the slices on both sides for about 6-8 minutes until golden brown. Transfer to a platter lined with paper towels, leaving as much oil as possible in the skillet. Once the potatoes are cool enough to handle, dice them into cubes.
- Caramelizing the shallot: In the same skillet, sauté the shallot in the oil over low heat for about 5 minutes, stirring frequently to prevent the shallot from burning, until the color is evenly golden brown and the shallot is tender. Season with salt. Leaving as much oil as possible in the skillet, transfer to a platter. Set aside.
- Sautéing the potatoes: Divide the sliced potatoes into 3 batches. In the same skillet, add a little oil if necessary (I didn’t). Add the first batch of potatoes; don’t over-crowd the skillet. Reduce the heat to medium-high (you don’t want to burn the potatoes). Slightly cover the pan with a sheet of aluminum foil. Cook for about 3-4 minutes. Toss well and cook on all sides for another 3-4 minutes until nicely browned. Season with salt and black pepper. Turn off the heat and add the parsley oil and caramelized shallot. Toss well until the herbs are stuck to the potatoes. Check for doneness of the potatoes. They should be crispy on the outside and soft on the inside.
- Clean the skillet with a paper towel. Add more oil if necessary, repeat with the other batches until all the potatoes are browned and coated with the green oil.
- Just before you’re ready to serve, sauté all the potatoes one more time in the pan to warm them up.
- Transfer to a serving platter. Serve immediately while they’re hot.
- Bon appétit!
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