Excellent side dish to any kind of meat!
servings: 8 to 10
time: 30 minutes
3 lbs baby or fingerling potatoes
1 fresh lemon, juiced
1/3 cup extra virgin olive oil
¼ cup fresh chives, finely chopped
¼ cup fresh chopped Italian parsley
salt to taste
1 – Wash the potatoes very well and put them in a large pot, covered with cold water and add 1 tsp of salt.
2 – Bring the pot to a boil and let it cook until potatoes are tender (about 20-25 minutes ). Do not let them overcook.
3 – Drain them and place the potatoes in a large bowl.
4 – With a fork, gently press the potatoes to be broken lightly (they have to remain individual potatoes, not all mashed).
5 – Add the lemon juice and mix well.
6 – Put olive oil, chives and parsley and stir until seasoning is evenly distributed.
7 – Taste and add salt, if necessary.
Tips and Options
- To check if the potatoes are soft, stick a fork on them. It should easily reach the center of the potato.
- To make the dish even prettier, use 2 or more types of potatoes, that way you will have different colors.
- If you want even more lemon flavor, add the zest.
I learned this delicious recipe in an Italian cooking class, with instructor Matthew Hamby.
Original recipe (in Portuguese): Batata com Ervas e Limão.