Patatas en Salsa Verde

1. 1

   Heat the olive oil in a large, heavy skillet over high heat.

2. 2

   When it is very hot, add the potatoes.

3. 3

   Cook for 10 minutes, turning frequently with a metal spatula, until they are light brown on all sides.

4. 4

   If there is quite a lot of oil remaining in the pan, drain off and discard some of it.

5. 5

   Scatter the onion, garlic, salt and pepper evenly over the potatoes and pour in the boiling water and the wine.

6. 6

   Do not stir, but instead shake the pan back and forth for a minute to distribute the water evenly.

7. 7

   Cover the skillet and turn the heat to low.

8. 8

   Simmer for about 20 minutes, or until the potatoes are tender but not mushy.

9. 9

   Shake the skillet back and forth occasionally to stop the potatoes from sticking.

10. 10

    Three minutes before the potatoes will be done, stir in the parsley.

11. 11

    With a slotted spoon, transfer the potatoes to a warm serving platter and pour some of the cooking juices over them.

12. 12

    Pass the remaining cooking juices, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.