Pommes Parmentier
Source of Recipe
Chef Terry Mitchell
List of Ingredients
Pommes Parmentier
"One of the first potato dishes taught at catering college is Pommes Parmentier. This is a 1 cm (1/2 in) diced potato that is shallow-fried in butter and then finished with chopped parsley. An attractive potato dish that is just as good to eat. While at college you never think to ask how the dish got its name. As with many recipes, which are frequently named after people and places, this dish takes the name of the man who made the French public aware of the potato in the mid to late 1700's." - Chef Terry Mitchell, The Netherlands
675 gm (1 1/2 lb) potatoes, peeled and cut into 1 cm (1/2 in) dice
2 to 3 tbsp cooking oil
25 to 50 gm (1 to 2 oz) unsalted butter
chopped fresh parsley
salt
Once the potatoes have been cut, wash them, then dry them in a cloth. It's best to fry them in stages; trying to cook them all at once will reduce the heat and also totally overcrowd the pan, giving you uneven colouring. Simply heat a frying pan and add a drop of the oil and a knob of butter. Add just enough potatoes to cover the pan and begin to shallow fry (saute) over a medium heat for 10 to 12 minutes, turning the potatoes for an even, all-round golden colour. Once the potatoes are coloured, remove from the pan and transfer to a roasting tin. Repeat the same process untill all are cooked. The potatoes should now all be tender and ready to serve. They can be placed in a hot oven to finish cooking or simply heat through. Season with salt and sprinkle with chopped parsley.
Recipe
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