Croatian potatoes

Croatian potatoes

Restani krumpir

By
From
Dalmatia
Serves
4

This is a great side dish to complement meat. Make sure you cook the potatoes in their skins as this imparts a wonderful nutty flavour to the dish. When you boil root vegetables like carrots, beetroot (beets) or potatoes, you should always put them into cold water seasoned with salt and then heat the pan. They will cook faster and more evenly this way.

Ingredients

Quantity Ingredient
1kg whole waxy potatoes, with their skins left on, such as desiree, sebago or nicola
200 grams brown onions, thinly sliced
100ml extra virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
sea salt
freshly ground black pepper

Method

  1. Put the potatoes in a saucepan of cold water and bring to the boil. Cook for 20–30 minutes (depending on the size of the potatoes) until soft. Let them cool for 15 minutes, then peel and slice them 1 cm thick.
  2. Preheat the oven to 180°C.
  3. In a saucepan over high heat, sauté the onion in the olive oil until soft and golden brown, 10–15 minutes. Add the sliced potatoes, season well with salt and pepper, mix well, then transfer to a baking dish.
  4. Bake for 20–30 minutes. Sprinkle with the parsley and serve in the baking dish.
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