Spanish cuisine · Vegetable Dishes

Potatoes in Green Sauce

Potato slices braised until creamy in a green parsley-garlic sauce with peas.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 200 g peas
• 1 bunch flat-leaf parsley
• 5 cloves garlic
• 1 onion
• 1 tbsp flour
• 150 ml white wine
• 600 ml vegetable broth
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 1 cm thick slices, finely chop the parsley leaves, and dice the garlic and onion very finely.
2. Warm olive oil in a wide pot and sauté the onion with garlic over low heat for 6 min. until translucent without browning – the sauce should stay pale.
3. Sprinkle in the flour, sweat for 1 min. while stirring, deglaze with the white wine and let reduce for 2 min.
4. Add the potato slices, cover just barely with the hot vegetable broth, season with salt and braise covered over low heat for 20 min., shaking the pot twice so the starch thickens the sauce.
5. Stir in the peas and two-thirds of the parsley and cook uncovered for another 8 min. until the potatoes are tender and the sauce clings creamily to the spoon.
6. Season with pepper and salt, sprinkle with the remaining parsley and serve hot in deep plates.