Salsa Verde Potatos
From smurfetta 16 years ago
- 20 minutes to make
- Serves 6
These potatoes are tender but not mushy and make for a very differnet potato side dish.
Ingredients
- 1/3 cup spanish olive oil shopping list
- 2 pounds russet potatoes, peeled and sliced 1/2-inch thick shopping list
- 1 medium onion, chopped shopping list
- 1 clove garlic, chopped shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 3/4 cup boiling water shopping list
- 1/4 cup dry white wine shopping list
- 1/2 bunch finely chopped parsley or celantro shopping list
How to make it
- Heat the olive oil in a large, heavy skillet over high heat. When it is very hot, add the potatoes.
- Cook for 10 minutes, turning frequently, until they are light brown on all sides.
- Drain off and discard most of the remaining iol.
- Scatter the onion, garlic, salt and pepper evenly over the potatoes and add in the boiling water and the wine.
- Do not stir, shake the pan back and forth for a minute to distribute the water evenly.
- Cover the skillet and turn the heat to low.
- Simmer for about 20 minutes, or until the potatoes are tender but not mushy.
- Shake the skillet back and forth occasionally to stop the potatoes from sticking.
- Three minutes before the potatoes will be done, stir in the parsley. With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them.
People Who Like This Dish 1
- greekgirrrl Long Island, NY
- anniemay Huntsville, AL
- smurfetta Huntsville, AL
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anniemay
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" It was excellent "