“Persillade” refers to a mixture of garlic and parsley, like the one included in the potatoes I made for brunch on Sunday. Notice how there is a fancy french term to describe everything? Consequently, this recipe is one that will be on our practical exam for this unit, so the opportunity to cook it for friends over the weekend was not only savory, but strategic.
Should you wish to prepare these tasty taters for your own brunch:
1. Peel and cut russet potatoes to a uniform size/shape. (Recommended: medium dice. For super OCD-cut potatoes, use a ruler.)
2. Place potatoes in a pot of heavily salted water (like-the-sea salty) and bring to a boil. Meanwhile, mince garlic and parsley. You may also want to squeeze the water out of the minced parsley for best results. Parsley-ed items should look like a “fine green wind” blew gently across them.
3. Once boiling is achieved, drain potatoes and spread out on a sheet tray or platter lined with paper towel or parchment paper to dry. You don’t want any water to hit the oil once you start to saute. Resist the urge to keep boiling them until soft. They will continue cooking in the subsequent saute process.
4. Heat a small amount of oil/butter in a saute pan. If you’ve got the time and means to go for clarified butter, great, if not, a combo of canola and whole butter will do nicely.
5. Cook the potatoes on med-low heat in batches so that they don’t crowd in the pan and steam. Toss occasionally. It should take about 15 minutes for the potatoes to get golden brown. Resist the urge to crank the heat and rush it. Poach yourself an egg or make some coffee while you wait.
6. Toss potatoes with large pinches (“Italian pinches” if you will) of garlic and parsley in the last minute of cooking. You want the garlic to warm, not brown. If you appropriately salted the boiling water, you shouldn’t require any further salt at this point.
Enjoy! As per the photo above, I also made a riff on eggs benedict where salmon was substituted for candian bacon, and beurre blanc with tarragon was subbed for hollandaise. (Who really needs an egg-based sauce on an egg dish anyway?)