Recipe courtesy of Mary Sue Milliken and Susan Feniger

Patatas en Salsa Verde

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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 with a metal spatula, until they are light brown on all sides. If there is quite a lot of oil remaining in the pan, drain off and discard some of it. Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine. Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly.
  2. 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. Pass the remaining cooking juices, if desired.
18m Easy 98%
CLASS
14m Easy 99%
CLASS
10m Easy 99%
CLASS
14m Easy 99%
CLASS
Gabriela Cámara

Salsa Verde

4m Easy 99%
CLASS
12m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now