Potatoes are very popular in Croatia. Gnocchi aside, just about every restaurant offers their own version of boiled potatoes as a side dish. They can be mashed with swiss chard (called “blitva”), served plain right out of the pot or drizzled with olive oil (which is by far my favorite way).

The potatoes in Croatia are buttery and delicious, and the olive oil is superbly excellent. Adding some fresh parsley is all this simple dish needs to brighten up the richness of the potatoes and olive oil.

Potatoes with Olive Oil and Parsley Recipe

Ingredients

• potatoes, any kind you fancy
• good and flavorful extra virgin olive oil that better be Croatian
• fresh parsley, finely chopped
• salt

Instructions

Peel the potatoes and cut them into potato salad-sized chunks. If using baby potatoes, no need to cut them.

Throw them in a large pot with water and a hefty pinch of salt (more hefty than pinch). We won’t be seasoning them again, so make that water salty like the sea! Bring to a boil and cook until tender.

Drain the potatoes very well. Throw them back into the hot pot. Douse them with the olive oil. How much olive oil? How ever much you want, but I recommend to err on the side of a good drenching. Gently toss so as not to break up the potatoes too much.

Transfer to a serving dish and sprinkle with finely chopped parsley. Yup, that’s it.

Check out the original recipe over on the food blog.