Vegetable Recipes Recipes for Vegetables Vegetable Dishes

Patatas en Salsa Verde

“Patatas en Salsa Verde” are potatoes in a parsely sauce. These potatoes are the perfect accompaniment to meats and the traditional sunday roast.


• 4 tbs. olive oil
• 6 small boiling potatoes, peeled, sliced crosswise into ½ inch rounds
• 2 oz. finely chopped onions
• 1 tsp. finely chopped garlic
• 1 ½ tbs. finely chopped parsley
• 1 tsp. salt
• ¼ tsp. freshly ground black pepper
• 5/8 pint boiling water


1. Heat the olive oil in a large, heavy frying pan over high heat until a light haze forms above it.

2. Add the potatoes and cook for about 10 minutes, turning them frequently until they are a light golden brown on all sides.

3. Scatter the onions, garlic, parsley, salt and pepper on top of the potatoes and pour in the boiling water. Do not stir. Instead, shake the pan to and fro for a minute or two to distribute the water evenly.

4. Cover the frying pan tightly and simmer over a low heat for about 20 minutes, until the potatoes are tender but not falling apart.

5. Shake the pan back and forth occasionally to prevent the potatoes from sticking to the pan.

6. Transfer the potatoes to a dish and pour a few teaspoonfuls of their cooking liquid over them. Serve the remaining liquid separately in a sauceboat.
(serves 4-6)

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