Morocco Food | Morocco Cuisine | Morocco Recipes

Potatoes with Parsley and Garlic

December 14th, 2006

Btata Mqalliyya
Here is a simple way of giving plain boiled potatoes a lift. The saffron gives the skins a pale yellow tinge and, together with the parsley and garlic, enhances their flavor. If they are small, half the amount of water and cook for 10 minutes only. Serves 4

ingredients

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves finely chapped
• 1 pound new potatoes
• a few springs of fresh flat-leaf parsley finely chapped
• sea salt and finely ground black pepper

preparation

• Put all the ingredients in a medium sized saucepan, seasoning with a little salt and ¼ teaspoon pepper, and add 200ml / 7 fl oz water.
• Bring to the boil over a medium high heat, then cover and leave to boil for 15-20 minutes, stirring the potatoes halfway through, or until the potatoes are tender and the sauce has reduced. If necessary, increase the heat to high and boil uncovered until reduced. Serve hot, warm or at room temperature.

Entry Filed under: Side Dishes