Garlic Parsley Potatoes
February 18th, 2019 
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These potatoes are a crowd pleaser. Not only are they super flavorful, but the crispy pieces of garlic add great texture. I first had these potatoes as a teenager when I lived in Lille, France. My host father loved all thing potatoes and he was always the one in the house to make this amazing side dish. We would usually pitch in when it came time to peel these puppies. Since you peel these potatoes while they are still warm, the skin comes off easily. This recipe may be simple but it tastes like you put a lot of hard work and effort into it. They are the perfect for vegetarians and vegans alike. These potatoes are gluten-free and dairy-free. Feel free to serve them with a hearty steak, roasted chicken, grilled fish or as a delicious highlight to a tasty salad. They go with almost anything.
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Garlic Parsley Potatoes
- 2 pounds small Honey Gold/Yukon Potatoes, about 2 inches in diameter
- fine sea salt
- 3 large garlic cloves, minced about 1 tablespoon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sunflower oil
- ¼ cup curly leaf parsley, minced
- freshly ground black pepper
- Place potatoes in a large pot, covering them with water an inch above the potatoes. Add ½ teaspoon of sea salt to the pot, turn flame to high and bring to a boil. When it comes to a boil, reduce heat to simmer. Cook potatoes for another 10-15 minutes until a knife inserted into the potatoes goes in easily and potatoes are cooked through. Drain potatoes, put them on a plate and cool for 10 minutes in the refrigerator until cool enough to handle, they should still be warm.
- Using a small pairing knife, gently peel the potatoes and set them aside in a bowl. Place a large cast-iron skillet on medium-high heat, as soon as it’s hot add the olive oil, sunflower oil and potatoes. All of the potatoes should touch the bottom of the skillet fit in the skillet. Without shaking or stirring, brown the potatoes for about two minutes on each side. You can check a potato after about 30 seconds/ 1 minute to ensure they are not browning too quickly. If they are, turn the heat down.
- Once the potatoes are brown create an empty well in the center of the skillet, pushing the potatoes to the sides. Add the garlic to the well and cook for 30 seconds to 1 minute until it’s golden brown and crispy. Be very careful here not to burn the garlic. Remove from the heat, add the parsley, sprinkle with salt and pepper to taste and toss the potatoes until they are evenly coated. Serve hot!
- Spice it up; try adding a pinch of chili flakes or cayenne pepper when toasting the garlic.
- Not serving them right away, keep them warm and crispy in an oven preheated at 200˚ for up to an hour.
- You don't have to use only parsley, add chives, tarragon, thyme and/or rosemary.
- You can boil the potatoes the day before, I simply recommend peeling while they are still slightly warm and the skin comes off more easily. When you go to brown the potatoes from cold, start with a medium heat so they warm all the way through. Once the potatoes are warm through and golden brown continue to step 3.
