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Feeling Festive? Enjoy afternoon tea and mince pies in comfort @ballymaloe_house Co.Cork.

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How to make pommes persillade (potatoes with parsley and garlic). #foodaware

Photos by Jesse Szewczyk

Pommes persillade might sound fancy, but the homey side dish — a staple on bistro menus — is incredibly easy to make at home. Crispy potatoes with soft, tender centers are tossed in melted butter, minced garlic, and fresh parsley to create the ultimate side dish. It’s like the classic diner home fries you know and love, only elevated.

The trick to getting these potatoes super crispy is to boil them in salted water before pan-frying them. This does two things: It cooks the potatoes all the way through so they are perfectly tender, and it helps bring some of the potatoes’ gelatinized starches to the surface so the potatoes get nice and crispy. To do this, you’ll cover diced potatoes with cold water, bring to a boil, drain them, and let them dry on a sheet tray, where they’ll cool for at least 10 minutes to allow the excess water to evaporate. Then, fry them in a hot skillet to crisp them up.

Here, we’re garnishing the crispy spuds with shredded Parmesan cheese to amp up their savoriness, but you can leave it out and still end up with a delicious side dish. Serve them immediately to maintain their crispy texture and pair with your favorite protein for the ultimate weeknight dinner.

Pommes Persillade

Yield: Serves 6 to 8

Prep Time: 15 minutes

Cook Time: 25 minutes to 30 minutes

Ingredients

  • 4 medium russet potatoes (about 1 1/2 pounds total)
  • 1 tablespoon plus 3/4 teaspoon kosher salt, divided
  • 2 cloves garlic
  • 1/2 bunch fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. Peel and cut 4 medium russet potatoes into 1-inch cubes. Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. Stir in 1 tablespoon of the kosher salt. Cover and bring to a boil over high heat. Uncover and reduce heat to low to maintain a gentle simmer. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes. Meanwhile, line a baking sheet with paper towels.
  2. Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup). Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds. Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
  3. Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total. Transfer the potatoes into the bowl of garlic butter and toss to coat. Transfer into a serving bowl and garnish with the Parmesan.
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Neven’s recipes: Open Steak Sandwich with Caramelised onions. Beef Stroganoff with Fluffy rice and dill pickle Shavings @rte lyricfm

There are times when you want something tasty and delicious but just don’t feel like cooking a full meal. This is one of those dishes you’ll find yourself cooking again and again. If you want to make it even more substantial, try serving it with crisp, fat chips and watch how quickly the plates are cleared!

  • 3 tbsp olive oil
  • 2 large red onions, thinly sliced and separated into rings
  • 1 tbsp light muscovado sugar
  • 1 tbsp balsamic vinegar
  • 4 x 175g (6oz) thin-cut rump or sirloin steak
  • 2 small ciabatta loaves
  • 8 tbsp mayonnaise
  • 2 tsp dijon mustard
  • 2 tsp wholegrain mustard
  • 4 ripe tomatoes, sliced
  • 50g (2oz) wild rocket
  • sea salt and freshly ground black pepper

Heat 2 tablespoons of the oil in a large frying pan over a medium heat and preheat the grill. Fry the onions for 10 minutes, until softened and golden, stirring occasionally. Sprinkle over the sugar and balsamic vinegar and cook for another 2–3 minutes, until the sugar has dissolved and is slightly syrupy, stirring continuously. Keep warm.

Heat a griddle pan over a high heat. Rub the remaining tablespoon of oil into the steaks and then season them generously. Add them to the heated pan and cook over a high heat for 3–4 minutes on each side for well done, or according to taste.

Split the ciabatta loaves in half and arrange on the grill rack cut side up. Place under the grill until lightly toasted. Mix the mayonnaise in a small bowl with the two mustards.

Place a piece of the toasted ciabatta on each warmed serving plate. Add a good smear of the mustard mayonnaise and then arrange a layer of the tomato slices on it. Season to taste and add the rocket. Place the steak on top and add the reserved caramelised onions. Dollop over the rest of the mustard mayonnaise to serve.

Beef Stroganoff with Fluffy rice and dill pickle Shavings

Traditionally this was served with buttered noodles, not unlike tagliatelle, but it is so much nicer with fluffy rice. The soured cream is not strictly necessary and regular cream will work just as well.

Serves 4

  • 1 tbsp plain flour
  • 2 tsp sweet paprika, plus extra to garnish
  • 450g (1lb) sirloin steak, cut into thin strips
  • 25g (1oz) butter
  • 2 tbsp sunflower oil
  • 1 large shallot, finely chopped
  • 150g (5oz) button mushrooms, halved
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • 150ml (¼ pint) chicken stock
  • 4 tbsp white wine
  • 2 tsp tomato purée
  • 1 tsp dijon mustard
  • 150ml (¼ pint) soured cream
  • sea salt and freshly ground black pepper
  • fluffy rice, to serve
  • dill pickle shavings, to serve

Toss the flour and paprika together in a shallow dish with seasoning and then use to coat the steak. Heat half the butter and oil in a frying pan over a high heat. Add the steak and stir-fry for 4–5 minutes, until sealed and lightly browned. Tip onto a plate and set aside.

Reheat the pan over a medium heat. Add the rest of the butter and oil and then add the shallot. Sauté for 2–3 minutes, until softened but not coloured. Increase the heat to high and add the mushrooms to the pan with the garlic. Season to taste and continue to sauté for another 2–3 minutes, until tender.

Add the white wine vinegar and allow to bubble right down, then add the stock, wine, tomato purée and mustard, stirring to combine. Tip the sautéed beef with any juices back into the pan, then bring to the boil. Reduce the heat and simmer gently for about 5 minutes, until the sauce has reduced by half, stirring occasionally.

Stir the soured cream into the pan and return to the boil, then reduce the heat again and simmer gently for a couple of minutes and cook until the sauce has thickened and slightly reduced. Divide the fluffy rice between warmed plates and spoon over the beef stroganoff. Add dill pickle shavings and serve at once.