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Pan-fried potatoes with persillade
Pan-fried potatoes with persillade
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 300g (about 2 large) king edward or desiree potatoes, scrubbed
  • 200g orange sweet potato (kumara), peeled, cut into 7cm lengths
  • 60g (3 tbsp) butter, chopped
  • 18.20 gm olive oil
  • 40.00 ml shredded fresh continental parsley
  • 1 garlic clove, finely chopped
  • Salt & ground black pepper, to taste
Instructions:
  • In a large saucepan, generously cover the potatoes and sweet potato with cold water. Bring to a boil over high heat, then lower to medium-high and cook covered for 12-15 minutes until just tender but still firm. Drain and let cool for 30 minutes before using.
  • Slice the potatoes and sweet potato into 1cm thick slices. Heat butter and oil in a large frying pan over high heat. Arrange half of the potato slices in a single layer, lower heat to medium, and cook for 4-5 minutes each side until golden and cooked through. Place on a paper towel-lined plate, cover loosely with foil to keep warm. Repeat with the remaining potato slices. Cook the sweet potato slices in a single layer for 2-3 minutes each side until golden and heated through.
  • Mix fresh parsley and minced garlic in a small bowl. Plate the sliced potato and sweet potato. Top with the parsley and garlic mixture, and season with salt and pepper. Serve right away.

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