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These potatoes with green sauce are a very simple and economical recipe. All you need is one main ingredient: some good potatoes to make a first-class dish.
You have to make a sofrito with onion and green pepper, then add the potatoes and cook them for 30 to 40 minutes. To enhance the flavor of this dish, we add white wine, garlic and parsley, as it offers a more Mediterranean flavor.
You can enjoy more recipes made with potatoes in our recipe book, such as a Warm potato salad with wild asparagus and smoked salmon, One widow potatoes or some baby potatoes with cream.
Potatoes in green sauce
These potatoes are tender and have a mild taste, as well as being inexpensive.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: vegetables
- Calories: 320
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1.200 g potatoes
- 1 small onion
- 3 cloves of garlic
- 1/2 green pepper
- Fresh parsley
- 40 g olive oil
- Sal Island
- 1/2 glass of white wine
- Water
Preparation
Peel and chop the onion into thin julienne strips. Wash the pepper and do the same chopping. In a saucepan add 40 g olive oil and we put it in the heat.
We add the onion and green pepper and we sauté it until it is soft, stirring occasionally. Meanwhile, we peel and wash the potatoes. We cut them into medium slices.
Sautéed vegetables
When we have the sofrito, we place the potato slices, salt, add the 1/2 glass of white wine and we cover it with water. We put it to cook over medium heat for 15 minutes.
Potatoes ready to cook.
We peel the 3 cloves of garlic and we put them in a mortar. We crush it, fill the mortar with water and add a tablespoon of wheat flour. We stir the mixture well and add it to the potatoes, along with the chopped parsley. We move the pot so that the ingredients are incorporated, we cover it and leave it. cook for 15 to 25 minutes. Cooking time will depend on the quality of the potato. You have to check when it is cooked, as when you poke it you will notice that it is soft.
We serve the potatoes with the broth and a little chopped fresh parsley.
