Part side, part soup, this potato dish is simple and satisfying. It’s also a pretty good indication for how things are going to be around here these next two weeks. Meaning: short ingredient lists with common items. It’s something of a detox for somebody like me who leans towards super spiced cuisines like Sri Lankan and Moroccan.
Potatoes and peas have always been a favorite combo of mine although I usually have them as a heavy side (mashed potatoes and peas) to an even heavier meat main course (meatloaf). This dish is much better suited for summer eating; the broth is light and surprisingly flavorful and the parsley keeps things nice and fresh.
Apparently Basque people often garnish their dishes with wedges of hard-boiled eggs. If you’d like to make this a one-dish meal, feel free to adjust the recipe to allow for one egg (or more) per serving.
Potatoes and Peas in a Green Sauce
Yield: 4 servings
* 1/4 cup olive oil
* 1 medium onion, minced
* 2 cloves garlic
* 4 large potatoes, peeled and thinly sliced
* approx 4 cups water
* 1-1/2 cup peas (fresh or frozen)
* 1/4 cup chopped parsley
* 2 hard boiled eggs, cut into wedges (optional)
In a large saucepan heat the olive oil over medium-high heat and saute the onions and garlic until they are beginning to brown. Add the potatoes and stir to coat. Cook for 2-3 minutes.
Add just enough water to cover the potatoes, about 4 cups. Salt lightly and bring the mixture to a boil. Reduce heat and simmer, covered, until the potatoes are just tender. Stir in the peas and parsley and cook until the peas are heated through. Taste and add salt and pepper as desired.
Ladle into shallow individual serving bowls and garnish with a couple wedges of hard-boiled egg.
Adapted from The Basque Table