There isn't a simpler or more delicious carbohydrate side dish to accompany your next roast or grill recipe than these coarsely diced potatoes, pan fried in olive oil, accented with a hint of garlic and finished with a generous handful of chopped parsley. It's classic French bistro fare that can accompany just about any entree.
| Prep Time | 15 Minutes |
| Cook Time | 30 Minutes |
| Servings |
6 People
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Ingredients
- 4 large russet potatoes 1/2 inch cube, skin on
- 4 garlic cloves
- 1 bunch flat leaf parsley
- 2 Tbsp olive oil
- freshly ground black pepper
- 1 pinch salt
Ingredients
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Instructions
- Wash, dry and dice the potatoes into half-inch cubes, skin on.
- In a roomy, non-stick pan over medium to medium-low heat, sauté the potatoes with olive oil for approx. 30 minutes, tossing or turning regularly until golden brown and crispy. Give the potatoes a little breathing room in the pan. If needed, use two pans instead of piling the potatoes to deep in one.
- Add salt and pepper during sauté process.
- Rinse, dry and coarsely chop a third of a cup of parsley. Peel, crush and finely mince the garlic, combining it with the parsley for a final chop. Then add the parsley/garlic combo to the potatoes at the last minute, just as the spuds are done and the heat is turned off. The residual heat from the potatoes will gently warm the garlic and parsley, activating their aromas, without making the potatoes soggy.
Recipe Notes
This dish is best when it is prepared and served immediately for optimum crispiness. Adding a small dollop of Dijon mustard on the side is the perfect accompaniment. Note: Just one serving of a starch-based side dish, per meal, is recommended, taking up no more than a quarter of your plate. If you're serving these sautéed potatoes, forget the bread!
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