My Sicilian mother-in-law introduced me to these wonderful potatoes, made with or without peas. As the potatoes cook down, the broth and olive oil combine with potato starches into an aromatic sauce. As the title implies, parsley is added, and it definitely adds another depth of flavor to this dish, but I was out of it.
I’m not really sure if the recipe originated in Sicily, but I decided to credit her homeland in her honor. This is a simple side dish, but one that everyone will love.
Sicilian Parsley Potatoes
Rating: 10 out of 10
Click for PRINTABLE PAGE
2 Tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 medium-size starchy potatoes, such as Russet or Idaho, peeled, chopped in 1/2” cubes
1/2 tsp. Diamond kosher salt, or table salt if preferred
1/8 tsp. black pepper (1/4 tsp. if you can handle more black pepper)
1/2 cup low-sodium chicken broth
1 cup frozen peas (optional)
2 Tbsp. chopped fresh parsley
In a 2-quart saucepan, saute the onion in oil 3-4 minutes over medium-high heat, till onions start to sizzle. Add the potatoes, stir and cook 1-2 minutes, or till they are well coated and sizzling. Season with salt and pepper. Pour broth over all and bring to a boil. Cover the pot, reduce heat to a simmer and cook about 10 minutes, or till potatoes are tender and liquid thickens slightly. Add peas and parsley and cook another 4-5 minutes, or till peas are tender. If liquid is too thin, remove cover during last few minutes of cooking time to reduce liquids and thicken. Yield: 3-4 servings