Ingredients
For the recipe of parsley potatoes, stew the chopped onion in a drizzle of extra virgin olive oil, wet the sauté with a ladle of broth, add a pinch of salt, a tablespoon of mustard, a finger of vinegar, then let the sauce simmer until it is slightly reduced. Slice the potatoes and lay them in layers in the serving dish sprinkled with hot sauce; complete with chopped parsley and serve immediately.
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