Baked potatoes with parsley and green onions
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Champagne vinegar has a sweeter, more rounded flavor than regular white wine vinegar, making it a popular choice for baked potatoes. This light sauce is inspired by the Italian salsa verde, often served with potatoes, but it uses fewer ingredients for convenience, while delivering a vibrant flavor and aroma. While parsley is just a herb, it's still beneficial for the body and a great way to add more fiber to your diet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g waxy potatoes
- 0.5 cup parsley
- 1 teaspoon coriander
- 2 tablespoons champagne vinegar
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Recipes with similar ingredients: yellow potatoes, green onions, parsley, champagne vinegar, coriander
Cooking the dish according to the recipe:
- Toss 700g yellow potatoes (cut into 2.5cm pieces) with 2 tbsp olive oil, 1 tsp each ground coriander and coarse salt, and a little freshly ground black pepper.
- Bake on a preheated baking sheet at 450°F (230°C) until the potatoes are tender and golden brown, 40 to 45 minutes. Combine 1/2 cup finely chopped parsley, 3 chopped green onions, 2 tablespoons each olive oil and champagne vinegar, and salt and black pepper to taste; sprinkle over the potatoes.
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