Warm Potatoes with Italian Parsley
:
Cooking Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 20 2" Yukon Gold or other thin skin, waxy potato
- 1/3 cup extra virgin olive oil
- 2 tbsps red wine vinegar
- 1/2 cup minced Italian flat leaf parsley
- salt and pepper to taste
Directions
Place a vegetable steamer in a large stock pot. Fill pot with water just up to bottom of steamer. Place potatoes in steamer and cover. Heat pot over medium heat and steam gently until fork easily pierces potato ( time will vary, but plan on about 20 minutes).
Immediately remove potatoes from steamer and cool until you are just able to handle them. Slip skins off (or leave on) and cut potatoes into 3/4" size chunks. Place in a bowl and add the other ingredients while the potatoes are still warm. Add salt and pepper to taste.
Best served at room temperature while still slightly warm. Refrigerate any leftovers.
Serves 6.
Recipe by Jane O'Riordan
