Persillade Potatoes
Small new potatoes roasted until golden and just crisp on the outside, then tossed in a persillade, flat-leaf parsley and garlic in olive oil, in the last few minutes of cooking so everything becomes fragrant and slightly caramelised. Scattered with red onion and finished with flaky salt.
Ingredients
For the potatoes
- 1 kl potatoes floury or all-rounder
- 4 tbsp olive oil extra virgin
- 4 cloves garlic
- 1 bunch flat-leaf parsley
- flaky salt
- black pepper
Instructions
1. Parboil the potatoes
- Heat the oven to 200°C fan (220°C conventional). Peel and cut the potatoes into even chunks. Parboil in well-salted water for 8 to 10 minutes, until just tender at the edges. Drain well and shake in the colander to rough up the edges. Let the steam die down.
2. Roast
- Heat the oil (or fat) on the roasting tray in the oven for a few minutes. Add the potatoes, toss to coat, and spread in a single layer. Roast for 35 to 45 minutes, turning once or twice, until deep golden and crisp all over.
3. Make the persillade
- While the potatoes roast, chop the garlic and parsley together into a rough persillade. Loosen with a spoonful of olive oil if you like.
4. Toss and serve
- The moment the potatoes come out, tip them into a bowl (or on the tray), add the persillade, and toss well while hot so every potato is coated. Season with salt and pepper. Serve immediately.
Notes
- Add the persillade raw, at the end. The heat of the potatoes softens the garlic and keeps the parsley fresh. Roasting it from the start burns the garlic bitter.
- Parboil and shake the potatoes before roasting for the craggiest, crispest crust.
- Don't crowd the tray, or the potatoes steam instead of crisping.
- Serve straight away for maximum crunch. Reheat leftovers in a hot oven or air fryer, not the microwave.