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.
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
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.
Remember how many peppercorns you put in a dish, so that you can remember to take them all out again before you serve.
You might do seven — one for every day of the week; three — for the number of children in your family; four — how many times you’ve been to France...
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