My grandmother is a significant influence on how I cook, and her dishes are the ones I remember more dearly, yet I still not dare not make their signature dish: fricassee. I made these Parsley Hash Brown Potatoes this year to celebrate her birthday. We always share the love of potatoes. No rice or pasta, give us the potatoes.
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- 5 medium potatoes
- 1 tablespoon oil
- 1 tablespoon butter
- chopped parsley
- Wash and peel the potatoes. Cut into cubes of the same size.
- Cook the potatoes in plenty of cold salted water. Once star boiling, cook for about 10-12 minutes. It will depend on the size of your potato cubes. They are ready when you can pierce them easily with a fork.
- Strain and let cool.
- Heat a large skillet with the oil and butter over medium-high heat. Place the potatoes in a single layer and cook without stirring for 3 minutes or until browned. Turn the potatoes and repeat until golden on all six faces of each cube.
- Turn off the heat and place in a bowl, sprinkle with fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Stove
- Cuisine: Chilean
Keywords: Papas doradas con perejil, Parsley Hash Brown Potatoes