Recipe

Salsa Verde Potatos Recipe

	Smurfetta / All my dishes 1 year, 10 months ago These potatoes are tender but not mushy and make for a very differnet potato side dish. Prep:15m Cook:20m Servings:6	Smurfetta
	spanish mexican

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Ingredients

1/3 cup Spanish olive oil

2 pounds Russet potatoes, peeled and sliced 1/2-inch thick

1 medium onion, chopped

1 clove garlic, chopped

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup boiling water

1/4 cup dry white wine

1/2 bunch finely chopped parsley or celantro

Directions

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.

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