Parmentier Potatoes With Crisp Garlic-Rosemary Edges

DISHORA / RECIPES Parmentier Potatoes Golden garlic-rosemary edges and tender centers. Next: ingredients.

[{"selector":"#anim-a1fd7892-48fa-492b-a864-7d2b15c751ca","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Ingredients • serves 6 2 lb Yukon Gold potatoes, ¾-inch cubes 1 tbsp olive oil 2 tbsp unsalted butter, melted 1 tsp fine salt ½ tsp black pepper 1 tbsp fresh rosemary, finely chopped 3 cloves garlic, minced 1 tbsp fresh parsley, chopped

[{"selector":"#anim-8fa281c8-ba23-46fe-ae16-914d659c4cbf","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Equipment for crisp edges Oven and rimmed sheet pan Saucepan and colander Cutting board and knife

[{"selector":"#anim-0b818519-5922-4ba9-a39b-8e106be1045b","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES First, parboil the potatoes Heat oven to 425°F (220°C) with a rimmed sheet pan inside. Parboil potato cubes in salted water for 5 minutes. Drain well and let steam-dry for 5 minutes. Visit the recipe for all instructions. Visit the full recipe