Sautéed New Potatoes en Persillade Recipe | Vegetarian Times Skip to main content

Sautéed New Potatoes en Persillade

A persillade is a mixture of minced parsley and garlic that’s often used to flavor simple Provençal dishes. Try stirring a persillade into the Spring Vegetable Minestrone instead of tarragon.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 cup parsley leaves, coarsely chopped
Ingredient Line: 
3 cloves garlic, coarsely chopped
Ingredient Line: 
2 lb. new potatoes (6 cups)
Ingredient Line: 
3 Tbs. olive oil

Instructions: 

1. Combine parsley and garlic in mound on cutting board; mince until pieces are size of sesame seeds. Set aside.
2. Cook potatoes in boiling, salted water 8 to 10 minutes or until tender. Drain, and cool 10 minutes.
3. Cut potatoes into 1/2-inch-thick slices. Heat oil in large skillet over high heat. Add potatoes, and cook 2 minutes,
or until beginning to brown. Stir, and cook potatoes 5 minutes more, or until golden brown on all sides, tossing 2 or 3 times. Season with salt and pepper, if desired. Add persillade, and sauté 30 seconds, or until fragrant, making sure not to let garlic brown.

Nutrition Information: 

Calories: 
141
Protein: 
3 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
21 g
Cholesterol: 
0 mg
Sodium: 
82 mg
Fiber: 
2 g
Sugar: 
0 g
Yield: 
Serves 8