Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1/4 cup breadcrumbs
- 2 tbsp. unsalted butter, melted
Special equipment needed:
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Oven
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the halved baby potatoes, olive oil, salt, and black pepper.
3. Toss the potatoes until they are evenly coated with the oil and seasoning.
4. Place the potatoes on a baking sheet and roast them in the oven for 25-30 minutes or until they are golden brown.
5. While the potatoes are roasting, prepare the persillade by combining the chopped parsley, minced garlic, breadcrumbs, and melted butter in a small bowl.
6. Once the potatoes are done roasting, remove them from the oven and sprinkle the persillade mixture over them.
7. Toss the potatoes until they are evenly coated with the persillade.
8. Return the potatoes to the oven and roast for an additional 5-7 minutes or until the persillade is crispy and golden brown.
9. Serve the roasted potatoes with persillade hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 220
- Total fat: 9g
- Saturated fat: 3g
- Cholesterol: 10mg
- Sodium: 500mg
- Total carbohydrate: 31g
- Dietary fiber: 4g
- Sugars: 2g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of potato for this recipe, but baby potatoes work best.
- If you don't have fresh parsley, you can use dried parsley instead.
- You can use any type of breadcrumbs, but panko breadcrumbs work best.
- If you don't have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe.
Variations:
- You can add other herbs to the persillade, such as thyme or rosemary.
- You can add grated Parmesan cheese to the persillade for a cheesy twist.
- You can add chopped bacon to the potatoes for a smoky flavor.
Tips and tricks:
- Make sure to toss the potatoes halfway through the roasting time to ensure even cooking.
- Use a spatula to gently toss the potatoes with the persillade to avoid breaking them.
- If you want extra crispy potatoes, you can broil them for 1-2 minutes after adding the persillade.
Storage instructions:
- Store any leftover roasted potatoes with persillade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted potatoes with persillade, place them on a baking sheet and heat them in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the roasted potatoes with persillade in a large bowl or platter.
- Garnish the dish with additional chopped parsley or grated Parmesan cheese.
Pairings:
- This dish pairs well with grilled or roasted meats, such as chicken or beef.
- It also pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the potatoes are not crispy enough, you can increase the oven temperature or roast them for a few more minutes.
- If the persillade is not sticking to the potatoes, you can drizzle a little more melted butter over them before adding the persillade.
Food safety advice:
- Make sure to wash the potatoes thoroughly before halving them.
- Use a clean cutting board and knife to avoid cross-contamination.
- Store any leftovers in the refrigerator and reheat them to an internal temperature of 165°F (74°C) before consuming.
Food history:
- Persillade is a French sauce made with parsley and garlic. It is commonly used as a topping for roasted meats and vegetables.
Flavor profiles:
- This dish is savory, crispy, and slightly garlicky.
Serving suggestions:
- Serve the roasted potatoes with persillade as a side dish for a family dinner or a holiday meal.
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Region: French