Natural potatoes

Name: Natural potatoes
Ingredients: 1kg potatoes; salt and pepper to taste; 3-4 tablespoons of oil; fresh parsley.

Appetizers - Natural potatoes by Doriana M. - Recipia

I often need a quick side dish that doesn't complicate everyday meals. Boiled potatoes are the kind of recipe I've made so many times that it comes almost automatically. There's nothing complicated: you boil the potatoes, peel and season them, nothing spectacular, but always useful and suitable for any main course. Quick Info Total time: about 40-50 minutes (depending on the size of the potatoes) Preparation time: 10 minutes (after boiling) Cooking time: 30-40 minutes (boiling the potatoes) Servings: 4 Difficulty: easy Recipe type: classic side dish Ingredients 1 kg potatoes (preferably white or pink, any kind works, just make sure they are not too young) 3-4 tablespoons oil salt, to taste pepper, to taste fresh parsley (a small bunch, chopped) Preparation method 1. Wash the potatoes well and put them to boil in their skins, in cold water, enough to cover them completely. 2. Let the potatoes boil until a fork easily pierces them. The time varies, but usually 30-40 minutes is enough for medium-sized potatoes. 3. Drain the water in which the potatoes boiled. I rinse them with cold water to make them easier to peel. 4. Peel the potatoes while they are still warm, but manageable. 5. Cut them into appropriately sized cubes, not too small, so they don't crumble. 6. Place the cut potatoes in a large bowl. Add 3-4 tablespoons of oil, salt, and pepper to taste. 7. Gently mix, being careful not to mash them, then sprinkle chopped fresh parsley on top. Why I make this recipe often This recipe is quick, doesn't require complicated ingredients, and goes well with almost any main dish. Boiled potatoes are suitable when I need a neutral side dish, and the parsley adds a fresh touch. It’s made from a few basic ingredients, with no effort. Tips and variations Tips 1. To avoid crumbling, choose potatoes with thicker skins, not too young. 2. If you peel them while they are still hot, the skin comes off easier. 3. Don't mix too much after cutting the potatoes, so you don't end up with mashed potatoes. Substitutions 1. The oil can be any kind of vegetable oil; I usually use sunflower oil. 2. Fresh parsley can be replaced with dill if you want a different flavor, but it’s not necessary if you don’t have it on hand. Variations 1. If you like it a bit tangy, you can add a splash of vinegar at the end. 2. Some also sprinkle a little chopped garlic or a tablespoon of green onion, but the basic recipe doesn’t include it. Serving ideas 1. Boiled potatoes are a classic side for roasted meats, fried fish, or grilled meat. 2. They can also be served plain, with a seasonal salad. 3. They remain good for the next day, alongside an omelet or as a base for a potato salad. Frequently asked questions Can I boil peeled potatoes, not in their skins? You can, but boiled potatoes in their skins hold their texture better. If you peel them beforehand, they may crumble or absorb too much water. What kind of oil should I use for boiled potatoes? I most often use sunflower oil, but canola or olive oil works too, if you like its taste. It should be a neutral-flavored oil. How much parsley should I add at the end? It depends on how much you like it. I usually add about a small bunch, finely chopped, but it can be adjusted to preference. Can I add other spices? The classic recipe is based only on salt and pepper, but you can add a little cumin or garlic to taste. However, I don't recommend adding too many flavors to keep it a simple taste. Nutritional values Estimation for one serving (out of a total of 4): Calories: ~210 kcal Carbohydrates: 38 g Proteins: 4 g Fats: 6 g Values may vary depending on the type of potatoes and the exact amount of oil used. It’s a moderately caloric side dish, especially if you don’t overdo it with the oil. Storage and reheating Boiled potatoes can be stored in the fridge in a covered container for up to 2 days. You can quickly reheat them in the microwave or on the stove, on low heat, with a little water or oil. However, they won’t retain their perfect texture when reheated, becoming softer, but the taste remains good. For quick meals during the week, it solves the side dish problem without hassle.

Natural potatoes

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