Boiled potatoes with parsley, or classic parsley potatoes without garlic or with garlic, are a very simple side dish, a quick and economical summer recipe, a simple potato salad you can prepare in advance, a more practical variant of my boiled potatoes with parsley green sauce. To make them, all you need is to boil the potatoes and dress them with oil, salt, parsley, plus a clove of garlic if you want to make them tastier.
It’s undeniable that in summer, boiled potatoes with dressing is a dish we can’t resist, because even cold potatoes, cut into pieces or mashed as I did in my recipe for boiled potatoes with peppers and raw ham, act as a side dish or a main dish depending on the ingredients used, in short, a real delicacy!
Today’s recipe is perfect for spending little time in the kitchen without having to give up a dish with a fresh and light flavor suitable as an accompaniment to meat and fish main courses for your summer dinners. So what are we waiting for to prepare these cold potatoes with parsley together, follow me to the kitchen!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 159.60 (Kcal)
- Carbohydrates 22.63 (g) of which sugars 1.05 (g)
- Proteins 2.73 (g)
- Fat 7.16 (g) of which saturated 1.04 (g)of which unsaturated 0.08 (g)
- Fibers 2.89 (g)
- Sodium 687.12 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potatoes
- 1 bunch parsley (fresh)
- 1 clove garlic (optional)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Pot
- Colander
- Bowl
- Mezzaluna
Recipe
Boil medium-sized potatoes with the skin on in a pot full of water for about 20 minutes from boiling. For even cooking, use potatoes of the same size. Check doneness by piercing with a fork; they should not be hard but not mushy either.
Once cooked, drain them, let them cool, and remove the skin.Cut the potatoes into pieces and place them in a bowl.
Chop fresh parsley with a mezzaluna along with a clove of garlic (optional).
Now all you have to do is dress your cold potatoes with the parsley mixture, oil, salt, pepper, and mix everything.
Did you see how simple this side dish is? Now that the potatoes are ready, all you have to do is keep them in the fridge until it’s time to serve them. If you like, you can add a few drops of white vinegar. Enjoy your meal!
Storage and Tips
Storage: if you have leftover boiled potatoes, they can be stored in the fridge for 2-3 days in a closed container.
Tips: use potatoes of the same size for even cooking.
New potatoes are very suitable for this recipe.
If desired, you can season them with white wine vinegar.
According to your taste, you can make the recipe with or without garlic.
Storage: if you have leftover boiled potatoes, they can be stored in the fridge for 2-3 days in a closed container.
Tips: use potatoes of the same size for even cooking.
New potatoes are very suitable for this recipe.
If desired, you can season them with white wine vinegar.
According to your taste, you can make the recipe with or without garlic.
