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Pommes Persillade (Roasted Potatoes with Parsley and Garlic)

Here is a wonderful and simple recipe from a great new source for recipes I recently discovered (homemademommy.net). Besides being wonderfully healthy and tasty, most of the work on this recipe can be done in the morning and you can finish it off with only about 10 minutes right before dinner. As they note in their description, try this recipe and you may never have plain roasted potatoes again!

Ingredients

2 large (9 ounces each) potatoes, peeled
2 tablespoon(s) ghee or coconut oil
2 tablespoons butter
2 clove(s) garlic, peeled and chopped very small
1/4 cup(s) (loose) fresh parsley leaves, minced
HImalayan or sea salt and pepper to taste

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
 

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Directions:

1. Cut the potatoes into 1/4-inch cubes. Place in a pot of cold, salted water and bring to a rolling boil. Turn off heat and drain potatoes in a colander. Spread potatoes on a baking sheet in one layer and pat dry with a paper towel. Leave out or put in fridge until you are ready to saute (about 10 min before you want to serve dinner). How dry they are is key to the recipe.

2. Meanwhile, chop the garlic and parsley together until finely minced, and set the mixture aside. (This is a persillade.)

3. Heat a large skillet (you might need two skillets – you don’t want to crowd the pan), and then add the oil when the pan is hot.

4. Sauté over high heat for 6-8 minutes, stirring occasionally, until the potatoes are just starting to brown on all sides. Add the butter and saute for another minute or so.

5. Add the salt, pepper, and persillade to the potatoes in the skillet, tossing to combine. Serve immediately.

Original recipe and image source: http://www.homemademommy.net/2012/08/pommes-persillade-potatoes-with-parsley-and-garlic.html

  

    

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