This is one of the recipes I learned at the cooking class I did with my mom in NYC for my birthday this past weekend. I don’t think I will ever just roast potatoes again. The great thing about this recipe is that you can do most of the hard work early in the morning and then finish it off in 10 min right before dinner – perfect!
- 2 large (9 ounces each) potatoes, peeled (I used all the purple potatoes I got in my CSA box this week)
- 2 tablespoon(s) ghee or coconut oil – where to buy coconut oil
- 2 tablespoons butter
- 2 clove(s) garlic, peeled and chopped very small
- 1/4 cup(s) (loose) fresh parsley leaves, minced
- salt and pepper to taste – where to buy salt
- Cut the potatoes into 1/4-inch cubes. Place in a pot of cold, salted water and bring to a rolling boil. Turn off heat and drain potatoes in a colander. Spread potatoes on a baking sheet in one layer and pat dry with a paper towel. Leave out or put in fridge until you are ready to saute (about 10 min before you want to serve dinner). How dry they are is key to the recipe.
- Meanwhile, chop the garlic and parsley together until finely minced, and set the mixture aside. (This is a persillade.)
- Heat a large skillet (you might need two skillets – you don’t want to crowd the pan), and then add the oil when the pan is hot. Sauté over high heat for 6-8 minutes, stirring occasionally, until the potatoes are just starting to brown on all sides. Add the butter and saute for another minute or so.
- Add the salt, pepper, and persillade to the potatoes in the skillet, tossing to combine. Serve immediately.
This post is featured in Real Food Wednesday.
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