Parsley potatoes: the recipe for a tasty and light side dish

The parsley potatoesor parsley potatoes, are a outline Tasty and light vegetarian, ideal to accompany any second course of meat or fish. It’s a very simple and quick preparation: just boil the potatoes, let them cool, cut them into cubes and season them with a sauce based on parsley, garlic and oil. of extra virgin olive.

Top with a spoonful of basil pesto, to make them even tastier, parsley potatoes are one of them light dish and versatile, which can be consumed hot, warm or at room temperature depending on the season and personal taste. Very cold, it can be an excellent summer proposal.

Excellent to complement a fish dish, cooked in the oven or in the pan, they also go perfectly with roast meat or creamy fresh cheeses. You can add more if you want toasted pine nutsa few black olives, add a drop of white wine (or balsamic) vinegar and omit the garlic in case it does not digest.

To make them even creamier, you can add a spoonful of plain greek yogurt or soy without added sugar, enriched with tuna fillets in oil or hard-boiled eggs: you will thus obtain a nutritious and balanced nutritional dish.

To obtain perfect parsley potatoes, it is important to leave them completely cool when cooked; if they are still hot, the cubes will tend to separate, whereas on the contrary they should be very firm and consistent. Don’t skimp on the parsley, which should be plentiful and finely chopped with a knife or mezzaluna.

Find out how to make parsley potatoes by following the step-by-step procedure and tips. Also try the potatoes with sand and those with parmesan and parsley.

How to prepare parsley potatoes

Rinse the potatoes well, put them with their skins in a saucepan with cold water 1 and boil them for about half an hour, salting them halfway through cooking. To check that the potatoes are cooked, do the test by pricking them with the tines of a fork: if they go in easily, they are ready.

Once ready, drain the potatoes and put them in a bowl of cold water to stop the cooking, so they don’t split when cut. 2.

Remove them from the water when they are completely cooled, then peel them, cut them into pieces and mix them in another bowl 3.

Now take a nice bunch of parsley, wash it and chop it finely with a knife 4.

Collect the mince in a small bowl and add the crushed garlic clove (if you want a less strong flavor, remove the central core) and plenty of extra virgin olive oil 5.

Add a pinch of salt and a turn of the pepper mill, then mix well; the ideal would be to prepare this sauce based on parsley in advance so that the flavors marry well 6.

Pour the parsley sauce over the potatoes 7.

Mix well then top with another drizzle of oil and a spoonful of pesto to taste 8.

Finally, arrange the parsley potatoes in a serving dish and serve them warm, hot or cold depending on the season and your personal tastes. 9.

storage

Parsley potatoes can be stored in the fridge, in a special airtight container, for up to 2 days. At the time of consumption, reheat them in the microwave for a few minutes.