I often use the Boil First/Then Fry method when making home fries, and skip the seasoning part (the persillade), although the recipe is very good as written. That method removes the starch and gives you potatoes with a fluffy interior and a crispy exterior...it's worth the extra boiling step. Pommes Persillade 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 4 tablespoons (1/2 stick) unsalted butter 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 ounce Parmesan cheese, finely shredded (about 1/2 cup) 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. 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 fresh parsley, and finely shred Parmesan cheese. Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl (large enough to toss the potatoes in) 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. 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 to a serving bowl and garnish with the Parmesan. pdf attached
I’ve always loved potatoes. I remember as a kid, we were told to bring a medium sized raw potato to school. We then cut them in half and carved something into the cut face and used it as a stamp after dipping it into some food coloring. On the way back home, I removed the stamp part and ate the potato. I remember it because the other kids on the bus were going ewwww. I couldn’t understand why. It was a potato.
I, too, used to snatch bits of raw potato when my mother was making dinner. Mr. Potato Head would sit out for days as my own miniature Dorian Gray.
Sounds like a lot of work to me. All I did to these was peel'em, slice'em, put'em in oil and fry'em. Sprinkle with plain table salt and they are ready to eat.