Parsley potatoes provençale

Parsley potatoes provençale

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

These potatoes are just the thing with a good steak and a fresh green salad. For best results, you need both oil and butter when frying.

Ingredients

Method

  1. Preheat the oven to 225°C. Peel and slice 3-4 medium potatoes per person into 1 cm slices. Heat a frying pan with a little olive oil and butter, and pan-fry the raw potato slices in batches until just nicely browned but not yet cooked through.
  2. Arrange the slices in an ovenproof dish, crush 1-2 large garlic cloves on top and add a few knobs of butter. Season with sea salt and freshly ground black pepper. You can prepare the recipe up to this point ahead of time.
  3. Cook the potatoes for 20-25 minutes, or until soft. Sprinkle generously with finely chopped fresh flat-leaf parsley and enjoy!
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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