Basque Potatoes in Salsa Verde

An everyday Basque classic for which every cook has a favorite recipe, these potatoes are so saucy that they border on soup. Normally they are served in bowls as a first course or as a lunch dish with lots of bread. Some like them plain, others might add peas, bacalao, or a broth made with the head of merluza, or hake. (A few clams thrown in at the end are lovely as well.) If you reduce the amount of liquid a little and increase the flour to 1½ tablespoons, the potatoes can serve as