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Wash the potatoes well and boil them in the shell in salted water. After they have boiled, they are left to cool as much as we can clean them. Cut into cubes.
Green onions are cleaned, washed and cut into slices with the green side. Put a little to harden in oil. Add 1 lgt of paprika, mix quickly and put the potatoes, stirring carefully so that they do not crush.
Finely chop the parsley and place over the potatoes. Add salt if necessary, mix carefully and then serve as a garnish.
Very good. Good appetite!!!
New potatoes with garlic and parsley in the oven
The potato, the favorite vegetable of the Roma, can be cooked in a lot of ways and combinations. And because new potatoes have appeared, today we offer you a simple recipe for potatoes flavored with garlic and parsley.
They are very easy to make, you only need a few ingredients and they are perfect as a side dish, on a grill or with a lettuce.
If we have already made you feel like it, we will not keep you on fire and we will challenge you to try this recipe, preferably with new potatoes or red potatoes.
- 700 g new potatoes
- 4 tablespoons olive oil
- 4-5 cloves of garlic
- 2 teaspoons fresh parsley
Wash the potatoes well, without peeling them. Cut the potatoes into halves or quarters, depending on how big they are.
Mix the olive oil with the salt, pepper and crushed garlic. Pour the mixture over the potatoes and mix well so that all the potatoes are covered with this mixture.
Put the potatoes in a tray lined with baking paper and bake at 190-200 degrees for 30-40 minutes, or until the potatoes are browned.
Turn the potatoes 2-3 times so that they brown on each side. At the end, sprinkle freshly chopped parsley over them and mix.
Lent days are many and long in our country. And even if we do not fast, it is good to take a break from time to time, to temporarily separate from the butchers, which, it is said, purifies us and makes us live longer and healthier.
This stew is prepared simply and quickly, it has everything a person needs to have a happy winter or late autumn: a consistency from potatoes, some vitamins miraculously left in peppers and onions, sweetness of to these two and the scent of parsley.
All you have to do to get it is peel the vegetables, cut the potatoes in half and then cut them into thin slices, to penetrate quickly. Peel the onion and cut it into scales and the pepper, cleaned of seeds, should be cut into cubes. Put them all in the pot from the beginning, with a tablespoon or two of oil. Saute them for five to six minutes then cover (but not completely) with warm water. Leave them under the lid until the water drops and the potatoes soften, then add the mashed tomatoes (a cup of half a kilogram of potatoes, a bell pepper and two onions). Bring to a simmer until the sauce thickens, add salt and pepper, break the parsley leaves and throw them in the pot, stir, turn off the heat, put the lid on, congratulations!
The stew is ready, and next to it you only need two slices of HapiHap bread, to have something to spread in the jar after eating the vegetables. It won't be bad, I guarantee you.
Natural potatoes with butter and parsley old recipe
Natural potatoes with butter and parsley old recipe & # 8211 perfect gasket for over, paprika and stews or others dishes with sauce. They fit very well with bread slices or meatballs.
How simple they are natural potatoes with butter and parsley made after old recipe! They are my father's favorites and today I made them as a garnish for a beef paprika with mushrooms (recipe here).
Another version would be peasant potatoes (with onion and paprika), still boiled in the shell.
To be a recipe of post it will be possible to replace the butter with oil.
It is very important that these natural potatoes are prepared from potatoes boiled in their skins. Thus they will not be watered down as they are often offered in canteens or restaurants. Also, the butter, salt and chopped parsley should be evenly distributed, dressing each piece of boiled potato. It is not enough to put them from place to place.
From the ingredients below we obtain approx. 4-6 servings of natural potatoes with butter and parsley.
- 1 kg of potatoes
- 1 bunch of green parsley
- 120 g butter with 82% fat