Pommes De Terre a L Etouffee Pan Fried Potatoes
Elevate your potato game with **Pommes De Terre à l’Étouffée**, a classic French-inspired dish of irresistibly tender, pan-fried potatoes. This recipe combines the rich, buttery flavor of Yukon Gold or fingerling potatoes with the aromatic charm of fresh thyme, minced garlic, and a crisp golden crust. Cooked to perfection using a combination of pan-searing and gentle steaming, these potatoes achieve a velvety center while remaining beautifully golden on the outside. Finished with a final sauté in butter and garnished with fresh parsley, this versatile side dish is perfect for accompanying roasted meats, grilled fish, or vegetarian mains. With just 10 minutes of prep time and simple yet classic ingredients, this recipe brings the elegance of French cuisine right to your table. Keywords: French-style potatoes, pan-fried potatoes, buttery potatoes, crispy potatoes recipe, Pommes de Terre Étouffée.
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Recipe Information
Ingredients
- 500 grams Waxy potatoes (Yukon Gold or fingerling)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic cloves, minced
- 3 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 120 milliliters Water
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Peel the potatoes (optional) and cut them into even-sized chunks, about 2 cm (1 inch) thick.
In a large, heavy-bottomed skillet with a lid, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the potatoes to the skillet in a single layer and cook for 3-5 minutes, until the bottoms are golden brown.
Gently flip the potatoes using a spatula, ensuring they don’t break apart.
Add the minced garlic, fresh thyme sprigs, salt, and black pepper to the pan, and stir gently to coat the potatoes.
Pour the water into the skillet and immediately cover it with a tight-fitting lid. Reduce the heat to low and let the potatoes steam for 15-20 minutes, or until they are fork-tender. Stir occasionally to prevent sticking.
Once the water has evaporated, remove the lid and increase the heat to medium-high. Add the remaining 1 tablespoon of butter and let the potatoes crisp up, turning them occasionally, for 5-7 minutes.
Remove the thyme sprigs and discard. Taste and adjust seasoning if needed.
Transfer the potatoes to a serving dish and garnish with fresh parsley if desired. Serve immediately.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2404 mg | 104% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 4.1 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
