-
1
Using a chefs knife, trim the unpeeled potatoes into rectangular blocks.
-
2
Cut each into 1/4-inch thick slices.
-
3
Stack 2 or more slices together and cut them into 1/4-inch julienne strips.
-
4
Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.
-
5
Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain.
-
6
Allow the potatoes to air dry.
-
7
The potatoes may be held at this point for several hours without blackening.
-
8
Meanwhile prepare the persillade by mixing together the garlic and the parsley.
-
9
If the potatoes aren't thoroughly dry, blot them with towels.
-
10
Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat.
-
11
Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes.
-
12
Drain and discard the oil if you wish.
-
13
Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely.
-
14
(the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy.
-
15
Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute.
-
16
Season with salt and pepper.
-
17
Serve immediately.
