Parslied Potatoes – Droool!

Oh no 😦 I just lost my post and have to start over!!

This is Parslied Potatoes – the link is here: Parslied Potatoes

I LOVE this recipe! The potatoes are SO crisp and full of flavour! You’ll notice I adjusted the recipe a little – by adding some parmesan cheese.  I also didn’t use the same potatoes as it asks for (what ARE they anyway) just sliced the brushed potatoes I had already.  Still worked well!

My son has decided to call them ‘paralyzed potatoes’ and it’s kind of stuck 😉 Haha.

Recipe is below, which is taken from the website and includes the printable from that site. Must learn how to do that – it would add to my blogging experience for viewers 😉

paralyzed potato

I also used home made butter done in the thermomix.  Nothing better! Ok.. this isn’t so healthy – but it’s to die for!

Hoping to make the Whiskey Glazed Corned Beef from the same website some time soon too! Oh.. and the Damper I made the other day? This site has a ‘cheats’ version of it which takes away the need to prove for 18 hrs! Link here: No Knead Country Bread.

I’m working on my ‘new look’ at the moment, decided the dining spider was perfect for the site 😉 I’m arachnophobic.. go figure! He’s kinda cute though!

Oops – almost forgot the recipe: Here tis, without my adaptions.

 
Parslied Potatoes
serves 4-6
 
2 pounds small Yukon Gold potatoes, size B or smaller, washed and dried
1 tablespoon canola oil
2 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons unsalted butter at room temperature
3 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
 
Peel the potatoes smoothly and pat dry on a paper towel; do not wash again.  Heat the oil and butter in a large non-stick skillet over medium-high heat.  When the butter foam subsides, add the potatoes and allow them to cook undisturbed for 2 minutes.  Turn the potatoes over and cook for another 2 minutes.  Shake the skillet back and forth and sauté for another 4-5 minutes.  The potatoes should have a pale golden color with a seared crust that will prevent them from sticking to the pan.
 
Sprinkle the potatoes with salt and shake the skillet again.  Lower the heat to medium to medium-low, cover with a tight fitting lid, and cook for 15 minutes, shaking the skillet every 3-4 minutes to prevent sticking and to ensure an even color.  (If you don’t have a lid, you can use a piece of heavy-duty aluminum foil tightly wrapped over the edges, being careful not to burn your fingers.)  The potatoes will be done when they are easily pierced with the tip of a paring knife.  Depending on the size of your potatoes, they may need another 5-10 minutes.
 
Once the potatoes are cooked through, drain the fat from the skillet, reserving the potatoes.  Off heat, add the softened butter, parsley, and black pepper to taste.  Roll the potatoes to coat.  Transfer the potatoes to a serving platter.  Enjoy!
 
Source: Mastering the Art of French Cooking Volume 1
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