Papas Aliñás
Potatoes Dressed with Olive Oil
This is a vegan optional recipe. When I was a kid, my parents got us a children's cassette
with stories and songs. I can't remember anything about it, except that they had a song about papas con perejil or parsleyed potatoes. It was that song that came immediately to mind when I came upon this recipe for
papas aliñás or aliñas. These potatoes are specialty of the Cádiz province and commonly served in Jerezano restaurants and homes. The recipe was quite simple and enjoyable enough,
though I don't think it lived up to my childhood expectations. Still, the parsley livened up the potatoes, though it was the olive oil that really made them worked. I ate mine without hardboiled egg (the photo was taken before
I added it for my husband), but he felt they very much improved the dish.
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Potatoes Dressed with Olive Oil
Ingredients
- 2 lbs potatoes
- salt to taste
- olive oil to taste
- 3 spring onions or 6 green onions, sliced
- 1/2 bunch of Italian parsley leaves, chopped
- 2 hard boiled eggs, chopped (optional)
Directions
Boil the potatoes whole in salted water until tender. Let them cool enough to be handled and peel them. Cube them and transfer them to a serving bowl. Season them with salt and olive oil. Toss in the onions, parsley and hard boiled eggs.
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Adapted from a recipe at Jerez Sin Fronteras
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