Here’s how to prepare the famous South Tyrolean “meatball” enriched with speck and cooked in meat broth.
All recipes written by Gordon Ramsay
First of all, wash the potatoes well, put them in cold water, bring to a boil and cook for about 20 minutes (they must still be a little behind cooking, so that they do not lose their shape).
Peel and cut them into pieces.
Clean the garlic and 2/3 of the parsley, chop finely and cook them quickly in a pan with oil.
Finally add the potato cubes, season with salt and brown well.
The parsley potatoes are ready: serve, decorate with the remaining parsley (always chopped) and serve.
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