Quebecois Pommes Persillade are a Canadian version of home fries flavored with lots of parsley, garlic, and thyme.
Quebecois Pommes Persillade
By Sue Lau | Palatable Pastime
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Quebecois Pommes Persillade is my recipe of the day with the blogging group Alphabet Recipe Challenge. We group together every other week to share a recipe connected with a consecutive letter of the alphabet. We will be working our way from A-Z throughout the year. Glad you could join us!
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My offering for the letter “Q” is a Canadian recipe I learned about a few years back while doing a cooking challenge for “around the world” type recipes. I worked this one up along with a few others. And I enjoyed both the flavor and simplicity.
You can use any small new potato in this, although I used yellow. These would be perfect at breakfast with eggs, or even alongside a dinner entree. It’s quick to cook and easy to make. And has tons of that delicious garlic flavor we all love!
Alphabet Recipe Challenge
“Q” Recipes
- A Day in the Life on the Farm: Asian Quinoa Salad
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco
- Food Lust People Love: Cointreau Glazed Orange Quick Bread
- Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
- Palatable Pastime: Quebecoise Pommes Persillade
- Culinary Cam: Quesabirria Tacos
- Magical Ingredients: Queso Paratha
- Sneha’s Recipe: Quick Potato Instant Sambar – Without Dal
- A Messy Kitchen: Quinoa Crunch Bars
- Mayuri’s Jikoni: Quinoa Paniyaram
- Blogghetti: Sheet Pan Quesadillas
- Karen’s Kitchen Stories: Whole Wheat Quinoa Bread
Quebecois Pommes Persillade
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Quebecois Pommes Persillade
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Quebecois Pommes Persillade
Equipment
- 1 Large nonstick skillet
Ingredients
- 24 ounces baby potatoes diced
- 1 tablespoon chopped fresh garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh Italian parsley
- 1-1/2 teaspoons fresh summer savory leaves or fresh thyme
Instructions
- Fry potatoes in butter and oil mixture in a large nonstick skillet, adding garlic after about ten minutes.
- Season with salt and pepper and continue cooking potatoes until they are tender and browned, about 10-15 minutes more.
- Just before turning off heat, add chopped herbs and stir.
Notes
Nutrition
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