Roasted Potatoes with Persillade
A classic recipe of the Provençal cuisine. Utterly simple and delicious. Creamy inside with a crunchy garlicky outside. A perfect accompaniment to just about anything. Roasted potatoes Provence style: Home fries with less fat and no ketchup. Say Adieu, to French fries. What about it?
Ingredients
- Potatoes
- 4 large waxy potatoes (Yukon Gold, Mary Piper), skins left on, scrubbed and cut into thick wedges
- 2 Tbsp olive oil
- 1 tsp coarse sea salt
- 2 tsp paprika
- Persillade
- 1/2 cup (15 g) flat-leaf parsley, finely chopped
- 6 garlic cloves, finely chopped
- salt and pepper to taste
- extra virgin olive oil
- white vinegar or lemon juice or to taste
Preparation
Preheat oven to 425°F (220°C).
In a large bowl, toss potatoes with the olive oil, salt, and paprika.
Place potato wedges in one layer on a nonstick baking sheet. Roast turning once until potatoes are nicely browned and skin is crisp about 30 minutes or soft when pierced with a toothpick.
In the meantime prepare the Persillade. Chop parsley and garlic finely. Mix them together. This can be done by hand or with an electric chopper. Add white vinegar or lemon juice over it and taste for salt and pepper. Add olive oil and mix it well until it forms a smooth paste.
Place potatoes in a serving dish, drizzle some of the Persillade and give it a toss. Serve with the remainder of Persillade on the side if you like.
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