Golden, crispy, and outrageously fragrant, Pommes Persillade is a French classic that brings together humble potatoes, garlic, and fresh parsley in a show-stopping side dish. Each cube is perfectly browned and tossed with the kind of vibrant, herbaceous flavor that makes every bite irresistible. Whether you’re pairing it with steak, roast chicken, or enjoying a pile all on its own, Pommes Persillade proves just how magical simple ingredients can be when treated with love and care.
Ingredients You’ll Need
The beauty of Pommes Persillade lies in its simplicity: each ingredient is a star player. These components create that craveable golden crunch, mouthwatering aroma, and punch of fresh flavor—no fancy tricks required, just honest, quality ingredients working in harmony.
- Yukon Gold or russet potatoes (1½ pounds, peeled and cut into ½-inch cubes): Choose Yukon Gold for creaminess or russet for shatter-crisp edges—either way, you’ll get pillows of potato with a golden crust.
- Olive oil (2 tablespoons): Delivers lovely flavor while helping those potatoes crisp up beautifully in the pan.
- Unsalted butter (2 tablespoons): Melted with oil, it adds irresistible richness and that signature French taste.
- Garlic (3 cloves, minced): The soul of Pommes Persillade—garlic perfumes every craggy edge without overpowering the dish.
- Fresh parsley (¼ cup, finely chopped): This is where the “persillade” magic happens, lending brightness and color right at the finish.
- Salt (½ teaspoon): Make the flavor pop, but adjust to taste at the end if you like a bit more.
- Black pepper (¼ teaspoon): Brings peppery warmth to balance the buttery, garlicky notes.
How to Make Pommes Persillade
Step 1: Parboil the Potatoes
Start by placing your peeled and cubed potatoes in a pot of cold, well-salted water. Bring it to a boil—this helps the potatoes cook evenly from the inside out. Let them bubble away for just 5 to 6 minutes until they’re barely fork-tender. Resist the urge to overcook; you want them to hold their shape for ultimate crispiness later. Once done, drain the potatoes and spread them out in the colander so the steam can waft off and dry them out for a few minutes. This little trick keeps the potatoes from getting soggy in the pan.
Step 2: Sauté for a Crispy Crust
Heat the olive oil and butter together in a large skillet (cast iron is perfect if you’ve got one) over medium heat. When the butter’s foaming, scatter in the potatoes in a single, even layer. Give them space—overcrowding stops them from crisping. Let the potatoes sit undisturbed for 5 to 6 minutes so that a deep golden crust forms on the bottom. This is key for signature Pommes Persillade texture.
Step 3: Turn and Crisp
Once the bottoms are gorgeously golden, give the potatoes a gentle stir. Continue cooking, turning occasionally, for another 10 to 12 minutes, making sure every side has a chance to develop that irresistible crust. Be patient—this step transforms soft cubes into crispy bites with tender centers. Stirring too often will keep them from browning properly, so hands off as much as you can stand!
Step 4: Add the Garlic
When the potatoes are deeply golden and crackling with potential, reduce the heat to low. Add the minced garlic and gently stir for about a minute. You want to perfume the oil with garlic without letting it burn and turn bitter. Your kitchen will smell absolutely magical at this point—classic Pommes Persillade vibes.
Step 5: Toss with Parsley and Season
Take the skillet off the heat and immediately shower the potatoes with the finely chopped parsley. The heat of the pan will slightly wilt the parsley and release its herbaceous aroma. Season with salt and black pepper, then give everything a final, loving toss until each crispy edge is flecked with green and gold. Now, serve them up hot and listen for the crunch with every bite!
How to Serve Pommes Persillade
Garnishes
For that “wow” factor, finish your Pommes Persillade with a final sprinkle of extra parsley and maybe a light dusting of flaky sea salt. If you want, a tiny whisper of fresh lemon zest shaves over the top will brighten every bite. The colors and fresh flavors signal just how special this dish is!
Side Dishes
Pommes Persillade is wonderfully versatile. Pile them next to a juicy steak, serve with roast chicken, or enjoy with pan-seared fish for a classic French bistro feel. They’re also fantastic alongside a crisp salad or a simple omelette, letting that garlicky, herby flavor shine through the meal.
Creative Ways to Present
Try serving Pommes Persillade on a rustic wooden platter or in a well-loved cast iron skillet straight from the stove—it makes for an inviting, family-style vibe. For a party twist, spear a few crispy potato cubes onto skewers with pickled onions or sun-dried tomatoes for a playful appetizer. However you present them, these potatoes are always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Pommes Persillade, transfer them to an airtight container and refrigerate within two hours of cooking. They’ll keep their best flavor and texture for up to 3 days. The potato cubes will soften a bit but remain tasty and ready for a quick refresh.
Freezing
While Pommes Persillade is best enjoyed fresh, you can freeze any leftovers if needed. Spread the cooled potatoes on a baking sheet, freeze until solid, then transfer to a freezer bag. This keeps each cube separate and prevents a big potato clump. For best results, use within a month and don’t expect quite the same shattering crispness after reheating.
Reheating
To revive the texture, reheat Pommes Persillade in a hot skillet with a touch of oil or butter, tossing until heated through and crisp again. The oven works too: spread the potatoes on a baking sheet and bake at 400°F for 10-15 minutes, turning a couple of times. Avoid the microwave if possible—it will make them a bit soggy.
FAQs
Can I use different types of potatoes for Pommes Persillade?
Absolutely! Yukon Golds give you a creamy interior, while russets turn out extra crispy. Red potatoes work in a pinch, but they hold their shape even more, so you’ll get slightly less creaminess inside.
Is it necessary to peel the potatoes?
Peeled potatoes give you a classic restaurant-style Pommes Persillade, but if you love a rustic touch, go ahead and leave them on—just scrub well first. The final dish will be a bit earthier and extra hearty.
Can I make Pommes Persillade without butter for a dairy-free version?
Yes! Replace the butter with extra olive oil, or use a dairy-free butter substitute. The result will still be delicious, though you’ll miss a bit of that traditional richness butter brings.
How do I keep the potatoes from sticking to the pan?
Make sure your skillet is well-heated before adding potatoes, and don’t crowd the pan. Leave the potatoes alone for the first few minutes so a sturdy crust forms—this helps them release easily and brown beautifully.
What’s the secret to super crispy Pommes Persillade?
Let the potatoes steam dry after boiling, use plenty of hot oil and butter, and give them space in the skillet. Patience is key—resist stirring too often, and you’ll be rewarded with irresistible crunch!
Final Thoughts
I can’t recommend Pommes Persillade enough—it’s the dish that somehow steals the spotlight, whether you make it for weeknight comfort or a fancy dinner. Don’t be surprised if everyone at the table comes back for seconds (or thirds!). Give these crispy, garlicky potatoes a try and watch them become a staple in your kitchen too.
Print
Pommes Persillade Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Pommes Persillade is a classic French side dish featuring crispy sautéed potatoes tossed with fragrant garlic, fresh parsley, and seasoned to perfection.
Ingredients
Potatoes:
- 1½ pounds Yukon Gold or russet potatoes (peeled and cut into ½-inch cubes)
Seasoning:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- ¼ cup fresh parsley (finely chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Potatoes: Boil cubed potatoes in salted water until fork-tender. Drain and let steam dry.
- Sauté Potatoes: Heat oil and butter, cook potatoes for golden crust. Add garlic, cook until fragrant. Toss in parsley, season with salt and pepper.
- Serve: Enjoy hot and crispy!
Notes
- For extra crispiness, use a cast iron skillet and avoid overcrowding the pan.
- Best served fresh but can be reheated in a hot skillet to revive texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: ¼ of recipe
- Calories: 190
- Sugar: 1g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
