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For the persillade, finely chop the parsley leaves and any other herbs, mix them with the chopped shallot and garlic, and set it aside in a small bowl.
Bring a pan of salted water to a boil and blanch the diced potatoes for no more than 30 seconds. Drain in a colander to allow the steam to escape. (Blanching will neutralize the starches in the potatoes and prevent them from browning too quickly in the pan.)
Heat the oil in a large frying pan until just smoking then add the potatoes and a little salt and freshly ground pepper. Sauté for about 10 minutes, stirring from time to time, until the potatoes are golden-brown.
Reduce the heat then stir in the butter and the persillade. Adjust the seasoning to taste then set aside and keep warm.