2 large potatoes, peeled
2 tablespoons canola oil
3 cloves garlic, peeled
1/4 cup fresh parsley
1 teaspoon salt
1 teaspoon freshly ground pepper


1. Cut the potatoes into 3/8 inch cubes. Place in a sieve and rinse well under cool tap water. Place in a bowl with water to cover until ready to cook.

2. In a large nonstick skillet, heat the oil. Drain the potatoes, pat dry with paper towels, and add to the hot oil. SautÈ over high heat for 12-14 minutes, stirring occasionally, until the potatoes are browned on all sides.

3. While the potatoes are cooking, chop the garlic and parsley together until finely minced. Add the salt, pepper and garlic-parsley mixture to the skillet and toss. Serve.
With only 2 tablespoons of oil, these Jacques Pepin potatoes are super crispy and wonderful with any meat dish. They are garnished with persillade, a traditional French topping of garlic and parsley.
Potatoes with Parsley and
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