Pommes Persillade
Crisp, roast potatoes are drizzled with a classic French sauce persillade for an elegant side dish.
Equipment
- medium baking tray
- sharp knife
- chopping board
- Measuring jug
- medium saucepan with lid
- colander
- zester/microplane grater
- slotted spoon
- mini food processor optional
Ingredients
Potatoes
- 700 g potatoes
- 100 ml vegetable oil
- 25 g butter
- 1 teaspoon sea salt
- ½ teaspoon black pepper freshly ground
Sauce persillade
- 1 lemon
- 2 tablespoon extra virgin olive oil
- 30 g parsley
- salt and pepper to taste
- 1 clove garlic
Instructions
- Peel the potatoes and cut into 4 cm chunks.
- Put the potatoes in a large saucepan and cover with water.
- Bring to the boil and simmer for 7 minutes.
- Drain into a colander.
- Heat the oven to 180 FAN/190 C/375 F/Gas 5.
- Put the oil and butter in a deep sided roasting tin andplace in the oven while it heats up.
- Add the potatoes and turn in the oil then roast for 20 minutes.
- Turn the potatoes and roast for another 20 minutes.
- For the sauce, finely chop the garlic and parsley.
- Zest and juice the lemon.
- Combine the oil, lemon juice and zest, garlic and parsley and season to taste.
- Place the potatoes in a serving dish and sprinkle with salt and pepper.
- Drizzle over the sauce just before serving.
Nutrition
Calories: 119kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 13mgSodium: 627mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 795IUVitamin C: 25mgCalcium: 22mgIron: 1mg
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