Potatoes Persillade

Directions

1. 1
   Using a chef's knife, trim the unpeeled potatoes into rectangular blocks.
2. 2
   Cut each into 1/4-inch thick slices.
3. 3
   Stack two or more slices together and cut into 1/4-inch julienne strips.
4. 4
   Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.
5. 5
   Place the potatoes in cold water, bring to a boil, then immediately take off the heat and drain.
6. 6
   Allow the potatoes to air dry.
7. 7
   Meanwhile, prepare the persillade by mixing together the garlic and parsley.
8. 8
   It is possible to prepare the dish ahead to this point.
9. 9
   If the potatoes aren't thoroughly dry, blot them with towels.
10. 10
    Heat the oil in a very large skillet over medium heat.
11. 11
    Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes.
12. 12
    You may drain and discard oil at this point, if desired.
13. 13
    Add the butter and continue sauteing for another 5 minutes or longer to brown the potatoes completely.
14. 14
    Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute.
15. 15
    Season with salt and pepper.
16. 16
    Serve immediately.