Tessa Kiros

Boiled Potatoes with Parsley

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

These are simple boiled potatoes cooked with parsley stems and dressed later with olive oil. You can use any other herbs you like to just take the edge off plain boiled potatoes. Furthermore, these are good at room temperature, so you can prepare them beforehand for an outdoor occasion. They are lovely with barbecued meats, fish dishes and stews and casseroles.

Ingredients

  • a thin bunch of parsley, stalks as well as leaves
  • 800 g(1 lb 12 oz) potatoes, peeled
  • 7 peppercorns
  • 4 tablespoons olive oil

    Method

    Bring a large pan of salted water to the boil and add the parsley, potatoes and peppercorns (remembering exactly how many you put in so you can take them all out again and no-one has to bite into one). Boil for about 20 minutes, or until the potatoes are soft and a little crumbly but not totally collapsing. Lift out with a slotted spoon to a serving dish. You can leave behind all the parsley, if you prefer, but I like it when some leaves cling to the potatoes.

    Check you’ve left all the peppercorns in the water. Pour the olive oil over the potatoes, toss gently and taste for salt. Serve warm, but even at room temperature they’re good.