I love to roast potatoes. First, because they are potatoes, which are awesome. But second, roasting potatoes give you the opportunity to get a great contrast in flavor and texture, which crispy, caramelized, and seasoned outsides, and soft, tender centers. In this recipe video, I show you how to make a roasted potato that I finish with a mixture of garlic and parsley, called persillade in French. The garlic and parsley get an extra savory and herbaceous that makes these potatoes the perfect side for all kinds of meat and fish dishes. Hope you enjoy them as much as I do.
RECIPE FOR ROASTED POTATOES WITH GARLIC AND PARSLEYIngredients (for 4 servings)
- 8 – 15 new potatoes; about golf ball size
- Olive oil
- 2 – 3 garlic cloves
- 1/4 cup or a half handful of fresh Italian parsley·
To make the best roasted potatoes you can, just follow these few things:
- You should blanch the potatoes before roasting them. Doing so will help ensure that you get the center full cooked through, while applying enough high heat to get the outsides nice and crisp. You can blanch them hours ahead of time.
- When searing the potatoes in the roasting pan, use high heat, and don’t flip the potatoes until they have a nice golden brown crust; if you toss them in the pan, it will be hard to get them nicely browned
- For the garlic and parsley mixture, you want to chop them together, with a bit of salt, very finely. If cut to course, the garlic will be too strong, and won’t be distributed among the potatoes just right. If needed, you can chop them in food processor instead of using a knife.
- Cut the potatoes in half (you can do ahead of time and just keep them in water to prevent browning)
- Blanch the potatoes until they are just starting to turn tender
- Drain the potatoes off
- Pre-heat your oven to 400 degrees, and put a frying pan on the medium high heat on the stove top
- Add olive oil to coat the bottom of the pan, and once hot add the potatoes, cut side down
- Let the potatoes sauté for 5 – 10 minutes, or until they’ve become golden brown
- Flip the potatoes over, and move the whole pan into the oven to finish cooking - another 5 – 10 minutes
- While the potatoes are in the oven, chop the parsley and garlic together with a few pinches of salt until they are finely chopped and almost a paste
- Test the potatoes with a knife to ensure they are tender, remove from the oven and put them into a bowl
- Drizzle a bit of olive oil over them, toss in the garlic and parsley, season with salt and pepper and toss everything together and serve
These potatoes are great with steak, chicken, pork and fish…just about anything really. Hope you enjoy them and let me know how it goes.