Equipment
Ingredients
Produce
- 500 g new potatoes, halved
- 3 garlic, minced
- 4 scallions, thinly sliced
- 15 g fresh parsley, finely chopped
Pantry
- 30 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place halved potatoes in a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil at 100 Celsius or 212 Fahrenheit over high heat, then reduce to a simmer. Cook for 15 minutes or until easily pierced with a fork.
Drain the potatoes well in a colander. Allow them to sit and steam dry for 2 minutes to remove excess surface moisture.
Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and the white parts of the sliced scallions. Sauté for 1 minute until highly fragrant but not browned.
Add the drained potatoes to the skillet. Toss gently to coat thoroughly in the garlic and scallion oil. Cook for 2 minutes to warm the potatoes through and infuse the flavors.
Remove the skillet from the heat. Stir in the green parts of the scallions, chopped parsley, kosher salt, and black pepper. Serve immediately while warm.
Chef's Notes
- Starting potatoes in cold water ensures they cook evenly from the outside in. Dropping them into boiling water cooks the exterior to mush before the center is done.
- Allowing the potatoes to steam dry after draining helps the olive oil and herbs cling better, creating a much more flavorful coating.
- For an extra layer of flavor and creaminess, reserve a tablespoon of the starchy potato cooking water and whisk it into the skillet with the oil to form a light emulsion.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Warm gently in a skillet over medium-low heat or in a microwave until heated through.
