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Parsley Potatoes Recipe

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Easy European style Parsley Potatoes with a zesty lemon olive oil dressing, scallions and fragrant Italian parsley. Perfect for weeknight or Sunday dinner with company.

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Ingredients

baby potatoes scallions parsley lemons olive oil bay leaves fresh lovage leaves or celery leaves sea salt black pepper

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Scrub and rinse the potatoes well and add them to a large pot. Cover with cold water by 2 inches and bring to a boil.

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When the water starts to boil add the bay leaves and a good heavy pinch of coarse salt. Depending on the size of the potatoes boil for approximately 12 to 15 minutes.

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Drain the potatoes in a colander and allow to dry in their own steam for a few minutes.

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If using a larger golden potato you can cut them into 1 inch cubes or gently smash them with the heel of your palm or using a flat spatula.

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Transfer the potatoes to a large mixing bowl together with the scallions, Italian parsley and lovage or celery leaves if using. Zest one of the lemons over the top.

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