Here it is-- my last installment for our Irish themed menu, Parslied Potatoes. I'll save the Cabbage Gratin for another time. While these potatoes dress the Whiskey Glazed Corned Beef well, they are a staple in our household, complimenting several other main dishes. With just a few ingredients and a small amount of time, you are rewarded with tender and buttery potatoes that have a golden crust. You can use any herb of your choice. Chives, rosemary, thyme, and tarragon all work well. However, if you are making them with corned beef, I would stick with the parsley. It lends a nice and clean herbal note. Just remember, make it for you, make it your own.
The only trick to this recipe is regulating the heat on your burner. You do not want the heat too high after the initial sauté. That will cause the butter to brown too much and the potatoes will burn.
Even if you are not making these with corned beef on St. Patrick's Day, they are a perfect side to any roast meat or fish at any time of the year.
2 pounds small Yukon Gold potatoes, size B or smaller, washed and dried
1 tablespoon canola oil
2 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons unsalted butter at room temperature
3 tablespoons minced fresh flat-leaf parsley
Freshly ground black pepper
Peel the potatoes smoothly and pat dry on a paper towel; do not wash again. Heat the oil and butter in a large non-stick skillet over medium-high heat. When the butter foam subsides, add the potatoes and allow them to cook undisturbed for 2 minutes. Turn the potatoes over and cook for another 2 minutes. Shake the skillet back and forth and sauté for another 4-5 minutes. The potatoes should have a pale golden color with a seared crust that will prevent them from sticking to the pan.
Sprinkle the potatoes with salt and shake the skillet again. Lower the heat to medium to medium-low, cover with a tight fitting lid, and cook for 15 minutes, shaking the skillet every 3-4 minutes to prevent sticking and to ensure an even color. (If you don't have a lid, you can use a piece of heavy-duty aluminum foil tightly wrapped over the edges, being careful not to burn your fingers.) The potatoes will be done when they are easily pierced with the tip of a paring knife. Depending on the size of your potatoes, they may need another 5-10 minutes.
Once the potatoes are cooked through, drain the fat from the skillet, reserving the potatoes. Off heat, add the softened butter, parsley, and black pepper to taste. Roll the potatoes to coat. Transfer the potatoes to a serving platter. Enjoy!
Source: Mastering the Art of French Cooking Volume 1