To 4 1.05€/pers. 220kcal/100g
Ingredients
- 600g. of potatoes
- 100 g. of peas
- 1 onion
- 3 cloves of garlic
- 500 ml. fish broth
- 20g. wheat flour
- fresh parsley
- Extra virgin olive oil
- Get to the point
Any potato recipe It is very grateful and above all easy and economical. With these potatoes in green sauce you are sure to succeed at home, whether as a first course or as garrison. It is a typical dish of Basque gastronomy and of lands bathed by the Cantabrian Sea, made with the typical green sauce which is usually used to cook fish mainly. In it we are going to use fish brothwhich will give extra flavor to the dish, one of the keys to making them so delicious.
From the simplest recipewe can then find Variations depending on the cook or the place in the north where we are. I have added some peas, whichand they go great with green sauce, but we can also add some fish crumbs in the last minutes of cookingor once the dish is finished, a couple of chopped boiled eggs. As I always say, the best thing about cooking is the variety of recipes that we can create, adapting our tastes to the original dish.
When we prepare some potatoes at home, They don’t have to be basic and blandand we have a good variety of tasty recipes at our disposal, whether for a good side dish or simply as a single dish. On the blog you can find some classic potatoes to the importancenails potatoes to the poor, butler potatoeslas rich lined porridge or also some Riojan style potatoeswhich already raise the level, and are in themselves a very filling dish.
Recipe potatoes in green sauce
Step by step preparation
- We start by cutting the onion into “brunoise”, and finely chop the garlic. We peel the potatoes, cut them into thick slices, about 1.5 centimeters thick.
- In a wide saucepan, pour a sheet of extra virgin olive oil and heat. When it comes to temperature, add the onion and garlic. Sauté over medium heat for 5 minutes.
- Now we put the potatoes in the casserole. We mix with the sofrito and continue cooking for another 3 minutes, this time we increase the heat.
- Chop a little fresh parsley (the amount to taste), which we add to the pot. We pour the broth. Bring to a boil, then lower to low heat.
- We will cook for 20/25 minutes, with the casserole covered. The time is indicative depending on the “hardness” of the potatoes. The ideal thing is to stop cooking when the potatoes are tender. We can verify it by clicking on them and thus verify that they are at their optimal point.
- When there are about 5 minutes left in the cooking time, add the peas, which we distribute evenly. We cover and continue cooking over low heat.
- Once our potatoes are ready, we turn off the heat and let them rest for a couple of minutes before serving on the table.
Tips for potatoes in green sauce
- The choice of potatoes is one of the keys to the success of this recipe, so I recommend that you do not skimp when buying a good product, and it is always better if it is local. In my case I have used Galician potatoes of the Kennebec variety, which are a guarantee for this type of dishes.
- In the introduction I told you about the different variations on the initial recipe, so those of you who always like a spicy touch are also in luck here. Something that can go wonderfully with these potatoes is a dried chilli, cayenne or similar. Add it to the sauce, when we are sautéing the onion and garlic.
we have worked 4 hours and 20 minutes so you can enjoy this recipe. How is it calculated?
30 min. cooking, 30 min. to take and edit photos, 120 min. to record and edit the video, 45 min. to write and 35 min. to organize and publish everything on the web and on social networks.
😊 Not counting what we spend researching how to make the best recipe, buying the ingredients, eating it (and repeating it if it hasn’t turned out delicious), reading your comments and answering questions.