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Ingredients

  • 2 large, potatoes - peeled and cut into 3/8" cubes
  • 2 tablespoons Epicurean La Trinadad  Extra Virgin Olive Oil
  • 1 tablespoon, butter
  • 3 cloves, garlic - peeled
  • 1/4 cup, fresh parsley leaves
  • 1 teaspoon, salt
  • 1 teaspoon, pepper - freshly ground

Method

  1. After cubing potatoes place in a sieve and rinse well. Place in a bowl with cool water to cover until ready to cook.
  2. In a large non-stick skillet heat Epicurean La Trinadad  Extra Virgin Olive Oil and butter. Drain the potatoes, pat dry with a paper towel and add to the oil and butter.
  3. Saute over medium-high heat for 12 to 14 minutes, stirring occasionally, until the potatoes are browned on all sides.
  4. Meanwhile chop the garlic and parsley together until finely minced, set mixture aside. (This is a persillade.)
  5. Add the salt, pepper and persillade to the potatoes in the skillet, tossing to combine.
  6. Serve immediately.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm