Patate saltate alla francese con prezzemolo, scalogno e aglio

Ingredienti

• 4 Medium Potatoes
• 2 tbsp Cold Pressed Rapeseed Oil
• Freshly Ground Sea Salt & Black Pepper
• 1 Banana Shallot, very finely chopped
• 2 Large Garlic Cloves, finely chopped
• 1 Large Handful Flat Leaf Parsley, chopped
• 1 Large Knob Unsalted Butter

Preparazione

1. 1

   Peel and cube the potatoes into small pieces, as even as possible. Rinse off any excess starch, and just cover with cold water in a large lidded saucepan. With the lid on, bring to the boil and remove the lid, allowing the potatoes to cook for about 10 minutes, until they are slightly tender when you test them with a knife, but not completely cooked through.

2. 2

   Drain the potatoes, and while they cool a little, prepare the shallot, garlic and parsley.

3. 3

   In a very large frying pan, heat the rapeseed oil until it is smoking. Add the potatoes, and season well with salt and pepper. Toss the potatoes every few minutes until they are golden and crispy. Depending on your pan and the heat of your cooker, this should take about 20 minutes.

4. 4

   Add the butter, shallot and garlic and toss well, cooking for another couple of minutes until the shallot has softened but not browned.

5. 5

   Remove from the heat, toss in the herbs and serve straight away.