The Art of Cookery: Boiled potatoes - Italian Boiled potatoes from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

VEGETABLES


Patate lesse
(Boiled potatoes)
  • Preparation time: 5 minutes.
  • Cooking time: 30 minutes.
  • One kg white potatoes
  • Water
  • Extra-virgin olive oil
  • 3 cloves of garlic
  • Parsley
  • Salt.

 
Put the potatoes in a large saucepan with plenty of cold water. Bring to the boil, add the salt and cook for about thirty minutes; turn off the heat. Drain, leave until tepid then peel and cut into fairly thick slices. Arrange on a serving dish, sprinkle with parsley and drizzle some oil over. If you like garlic, chop a whole clove and add to the potatoes. In the summertime you can also eat these potatoes cold, as a salad. Boiled potatoes are also very tasty reheated: I prefer them tossed in butter, with a little diced bacon and handful of grated Parmesan, until golden brown on both sides. Turn them over as if they were an omlette to brown on the other side.

 
 
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