Patatas En Salsa Verde

Patatas En Salsa Verde



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Prep Time: 15 Min
Cook Time: 40 Min

Yields: 4 Servings

 

• Preheat oven to 400 F

 

• Begin heating the EVOO in a 12” skillet set to just below medium heat. Once heated. Place the potatoes in a single layer in the skillet and let them sear until golden brown, about 4 minutes. Flip and sear the other side as well. Once browned, transfer the potatoes to a paper towel lined plate and season them with sea salt.

 

• Carefully strain half of the hot oil from the skillet before returning the skillet to the heat. Add the onion, green onion, garlic, pepper flakes, and pinch of salt & pepper. Stir and cook 5 minutes. If the pan is running really hot, reduce the heat and remove the skillet from the heat while stirring until the heat reduces slightly.

 

• Now, stir in the flour and continue to stir and cook for a minute or so before pouring in the white wine. (Make sure heat is at medium by this point). Let that sizzle for 2 minutes before adding the vegetable broth and waiting for the sauce to boil. Once boiled, turn off the heat and stir in the ¼ tsp. sea salt, half the fresh parsley, and desired amount of cracked pepper. Nestle the potatoes into the sauce in a single layer.

 

• Bake the skillet uncovered for 15 minutes. Remove from the oven and sprinkle in the green peas and half of the remaining parsley reserving the rest for garnish. Taste sauce and adjust salt if desired. Return the skillet to the oven for 7 more minutes.

 

• Remove from oven and set onto a wire cooling rack. Sprinkle over reserved parsley and sliced green onions. Serve & ENJOY!

                Grocery List

• ½ C EVOO
• 5 Medium Yellow Potatoes, peeled and sliced about ¾” thick. (15 – 20 Slices Approx)
• 1 Yellow Onion, halved & sliced
• 4 Green Onions, sliced & separated light and dark
• 4 cloves Garlic, smashed & sliced
• ½ C Frozen Green Peas
• 1 C Fresh Parsley, chopped
• 1 Heaping Tbsp. AP Flour
• 1 C White Wine
• 1 ½ C Low Sodium Vegetable Broth
• ½ Tsp. Red Pepper Flakes
• ¼ Tsp. + Sea Salt
• Cracked Pepper

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The fondant potatoes are cooked up in a white wine "gravy" until tender and delicious.