Potato and mushroom persillade

Potato and mushroom persillade
  • Serves icon Serves 2
  • Time icon Takes 15 minutes to make, 25 minutes to cook

A potato and mushroom persillade recipe can easily be made vegetarian with butter instead of goose fat.

Nutrition: per serving

Calories
482kcals
Fat
35.8g (15.2g saturated)
Protein
7.3g
Carbohydrates
32.3g (3.6g sugars)
Fibre
6.6g
Salt
0.4g
Calories
482kcals
Fat
35.8g (15.2g saturated)
Protein
7.3g
Carbohydrates
32.3g (3.6g sugars)
Fibre
6.6g
Salt
0.4g

Ingredients

  • 350g peeled floury potatoes, such as king edward, cut into 5-6mm slices
  • 5 tbsp duck or goose fat (or see tip for a vegetarian alternative)
  • 1 small onion, halved and thinly sliced
  • 15g fresh flatleaf parsley leaves
  • 2 small garlic cloves
  • 300g mushrooms, cleaned and thickly sliced if large

Method

  1. Drop the potatoes into a pan of boiling salted water and simmer for 4 minutes until just tender when pierced with the tip of a sharp knife. Drain well and, when they’ve dried a little, return them to the pan. Shake the pan gently to roughen up the edges slightly.
  2. Heat 3 tbsp of the duck or goose fat (or 25g butter and 1½ tbsp olive oil) in a large, non-stick frying pan. Add the potatoes and fry over a medium-high heat, turning them as they colour, for 10-15 minutes until crisp and golden brown.
  3. While they’re cooking, heat another tablespoon of the duck/goose fat (or 15g butter and 1½ tsp oil) in a small non-stick frying pan, add the onion and fry gently for 10 minutes or until lightly golden brown. Meanwhile, put the parsley leaves and garlic on a board and finely chop together.
  4. Tip the potatoes into the pan with the onions, mix them together well, then leave to cook gently for 2-3 minutes. Heat the remaining duck/goose fat (or butter and oil) in the now empty frying pan over a high heat, add the mushrooms and some seasoning, then fry for 2-3 minutes, turning, until lightly coloured on both sides.
  5. Add the potatoes and onions to the mushrooms, along with the chopped parsley and garlic mixture, then toss everything together briefly over a high heat. Season to taste and serve, topped with a fried egg if you wish.

delicious. tips

  1. You can make this dish vegetarian – and reduce the amount of saturated fat – by replacing the duck fat with 50g butter and 2½ tbsp olive oil.

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