Sautéed New Potatoes en Persillade


A persillade is a mixture of minced parsley and garlic that’s often used to flavor simple Provençal dishes. Try stirring a persillade into the Spring Vegetable Minestrone instead of tarragon.

  • 3/4-cup servingServings


  • 1 cup parsley leaves, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 lb. new potatoes (6 cups)
  • 3 Tbs. olive oil


1. Combine parsley and garlic in mound on cutting board; mince until pieces are size of sesame seeds. Set aside.

2. Cook potatoes in boiling, salted water 8 to 10 minutes or until tender. Drain, and cool 10 minutes.

3. Cut potatoes into 1/2-inch-thick slices. Heat oil in large skillet over high heat. Add potatoes, and cook 2 minutes,
or until beginning to brown. Stir, and cook potatoes 5 minutes more, or until golden brown on all sides, tossing 2 or 3 times. Season with salt and pepper, if desired. Add persillade, and sauté 30 seconds, or until fragrant, making sure not to let garlic brown.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 141
  • Carbohydrate Content: 21 g
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 82 mg