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Softened Red Potatoes & Parsley

My mom used to make these potatoes often when I was growing up. I’m not quite sure where she got the recipe, but she used to read a lot of cookbooks and magazines to get ideas, and when a dish worked (i.e we all liked it), she kept making it.

I never quite tasted it in anyone else’s home, but I have seen similar versions in restaurants. For that reason, it’s a comfort food that always reminds me of home.

Softened Red Potatoes & Parsley 

These potatoes are wonderful alongside a big, juicy steak. Need I say more?


 10 red potatoes, skin on

1 teaspoon sea salt, to taste

2-4 tablespoons extra virgin olive oil

½ cup flat leaf Italian parsley, roughly chopped or 2 tablespoons dried parsley flakes


In a large Dutch oven or pot, boil potatoes in salted water for 20-25 minutes or until soft but not broken. Use a fork or knife to test for softness.

Drain the potatoes. Let cool then cut into quarters.

To a large bowl, add the potatoes then drizzle with olive oil. Sprinkle with a little sea salt. Gently mix with a large spoon. Add the fresh parsley and serve.

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One comment

  1. This seems to be a yummy recipe and will surely try it out for iftar.

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