pommes persillade (potatoes with parsley + garlic)

I won't lie to you - I miss culinary school sometimes. The dashing from the 6 train, cappuccino in hand and the other holding onto my bag of tricks. Waiting for the impossibly slow elevator to the 14th floor, where you turned right into the women's locker room and slipped from one world into another by donning your checkered pants and chef's whites. The Institute of Culinary Education was such an experience for me, I still, and will always, draw on techniques learned there. 

This is one of them. November 2014 was the start of Module 2 of our Career Culinary class. This is where the core techniques are introduced. Pommes Persillade was one of our first experiences in Mod 2, learning to saute during Dry Heat Cooking Techniques. Sauteing is the foundation pommes persillade is built on, getting your pan and oil hot. Tossing the food in the pan so all sides are cooked. Not letting the garlic burn. It's deceptively simple and achingly delicious when you've achieved that golden brown crispy exterior, the soft fluffy potatoes therein contrasting with the bright herbal of parsley and the sharp tang of garlic. It's a perfect side dish, coming together in about twenty minutes from start to finish.

3 russet potatoes
1 heaping tbsp of parsley, chiffonaded
1 clove garlic, minced
salt
1 oz canola oil

Peel the potatoes and slice as evenly as you can into 1/2 inch rectangles. Slice the rectangles by 1/2 inch so you have a perfect 1/2 inch wide and 1/2 inch high baton. Slice into 1/2 inch cubes. 

Add potatoes to pot of water. Salt. Bring to a boil. Test potatoes for doneness. Once a knife can penetrate them easily, remove potatoes from water and spread on a paper towel. Allow to rest until cold.

Once cold, heat a 10" saute pan over med-high heat. Add oil. Once hot, add potatoes. Flip often, until all sides are brown and crunchy. Add parsley and garlic and toss. Cook 1-2 minutes longer, tossing regularly, until garlic is fragrant. Serve.