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.