Recipe courtesy of Anne Burrell
Pommes de Terre Persillade
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
Ingredients
Salt
4 russet potatoes, peeled and cut into 1/2-inch dice
1/4 cup clarified butter
4 tablespoons (1/2 stick) unsalted butter
1/4 cup chopped fresh parsley
Directions
- Bring a pot of well-salted water to a boil over medium heat. Add the potatoes and cook for 3 to 4 minutes. Drain and let air dry.
- Coat a large saute pan with clarified butter. Bring the pan to a medium-high heat. Add the potatoes and season with salt. Saute until the potatoes are golden brown, 7 to 8 minutes.
- When ready to serve, remove from the heat and stir in the butter and parsley.
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