Boiled young potatoes with parsley and olive oil

4 servings

30 minutes

This simple yet elegant recipe is a true embodiment of Italian culinary tradition, where the minimalism of ingredients highlights the purity of flavor. Young potatoes boiled to tenderness reveal their natural sweetness, while fragrant parsley and extra virgin olive oil add freshness and softness. Italians appreciate this side dish for its versatility—it pairs excellently with fish or meat or can be enjoyed as a light standalone dish. The warm, rich flavor with a hint of nuttiness from the oil makes each forkful a true delight, and the simplicity of preparation allows for enjoyment even on weekdays. Such potatoes symbolize cozy family lunches where food is not just sustenance but an art of enjoyment.

Energy value per serving

• Calories: 223.3
• Proteins: 3.7g
• Fats: 9.7g
• Carbohydrates: 32.1g

Ingredients

• Coarse salt: to taste
• Young red potatoes: 700 g
• Extra virgin olive oil: 2 tbsp
• Chopped parsley: 3 tbsp

Cooking steps

1. Thoroughly wash the potatoes and boil in salted boiling water until cooked, about 15 minutes. Drain and rinse under cold water.

   Required ingredients:

   • Young red potatoes: 700 g
   • Coarse salt:  to taste

2. Cut each in half and place in a bowl. Drizzle with olive oil, season with salt, and sprinkle with parsley. Serve immediately.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Coarse salt:  to taste
   • Chopped parsley: 3 tablespoons