Imagine a dish that transports you straight to the vibrant kitchens of Spain with just one bite - Patatas en Salsa Verde is exactly that culinary magic! This humble yet extraordinary potato recipe transforms simple ingredients into a symphony of flavors that will make your taste buds dance. Creamy potatoes bathed in a luscious green sauce, this traditional Spanish comfort food is about to become your new obsession, promising a dining experience that's both rustic and sophisticated.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 500g potatoes
- 1 onion
- 2 cloves garlic
- 100ml vegetable broth
- 1 tablespoon parsley
- Salt to taste
- Black pepper to taste
Instructions
- Wash and peel the potatoes, then cut them into medium-sized chunks approximately 2-3 cm thick. Ensure the pieces are relatively uniform to guarantee even cooking.
- Finely chop the onion and mince the garlic cloves. These will form the aromatic base of the sauce verde.
- Heat a large skillet or deep pan over medium heat. Add a small amount of olive oil and sauté the chopped onions until they become translucent and soft, approximately 4-5 minutes.
- Add the minced garlic to the pan and cook for an additional 1-2 minutes, being careful not to burn the garlic, as it can turn bitter.
- Introduce the potato chunks into the pan, stirring to coat them with the onion and garlic mixture. Season with salt and black pepper according to taste.
- Pour the vegetable broth into the pan, ensuring it covers about two-thirds of the potatoes. Bring the liquid to a gentle simmer.
- Cover the pan and let the potatoes cook on medium-low heat for approximately 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Check the potatoes' doneness by piercing them with a fork. They should be tender but not falling apart.
- Sprinkle freshly chopped parsley over the dish just before serving, which will add freshness and enhance the verde (green) aspect of the sauce.
- Serve hot directly from the pan, ensuring each portion has both potatoes and the flavorful green sauce.
Tips
- Choose the right potatoes: Use waxy varieties like Yukon Gold or new potatoes that hold their shape during cooking.
- Chop potatoes uniformly: Consistent chunk sizes ensure even cooking and a professional presentation.
- Don't rush the onion sautéing: Take time to caramelize them slowly for deeper flavor development.
- Watch your garlic: Burnt garlic can make the entire dish bitter, so sauté it gently and briefly.
- Use fresh parsley: The herb is key to the "verde" (green) character of the dish, so chop it right before serving to maintain its vibrant color and fresh taste.
- Control your liquid: The vegetable broth should partially cover potatoes - not completely submerge them.
- Low and slow is the way to go: Gentle simmering helps potatoes absorb flavors without falling apart.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
