My dear Nagymama always made this divine dish: “Potatoes with parsley”. Of course it was on the side, next to the perfectly evenly battered, immaculately fried chicken breasts. I
don’t miss chicken at all, but the crunch of that breadcrumb coating was something special. Never could anyone in the family reproduce that, but maybe that’s ok, that crunch belongs to that kitchen, to those years with her. These potatoes, however, taste just like hers and comfort food for me is as much about my safe and loving memories as the actual ingredients. And those are all in season, so I eat this stuff a lot.
Basic equation: Boiled potatoes + fried parsley…
… but what I think makes the difference here is giving time to the parsley to pass over its aromas to the oil by frying it for a minute or too. Just long enough to loose it’s harsher bitter edge, but not so long that the parley would loose it’s greenness. I know it would be healthier with no oil and no frying, but life is too short for living without these potatoes.
This time we ate it with sautéed asparagus, tahini fraiche and toasted seeds
but it’s delicious with spinach and homemade vegan mayo (from aquafaba). For an even lazier option you can just toss the potatoes with vegan pesto.
Got leftovers? Form flat patties in a non stick frying pan or use your waffle maker and wait until that crust is crispy. Or just leave it cold and throw it in a crunchy green salad with spring radishes.
Detailed description for beginners and nerds:
- Cut potatoes lengthwise into thin wedges (or however you want to cut it, but for me the shape of the potatoes is essential for the desired outcome)
- Boil them in cold, salty water for ca.15 min. If the potatoes are small, check after 10 minutes already. These are tender babies, cook real fast.
- Chop a bunch of parsley
- When potatoes are ready, drain them and let them let out the steam while you’re prepping the parsley
- Heat 2 tbsp of oil in a pan (Don’t cook with your fancy olive oil, save that for the serving phase) and throw in the parsley. Sautee for about 2 minutes on medium heat.
- Throw in the potatoes and fry together for about 5 minutes