Vegetables & sides / RICETTI
Maltese parsley and garlic potatoes
Boiled potatoes dressed while still warm.
◷ 35 min / 4 servings
Method
- Peel potatoes and cut into even chunks.
- Cover with lightly salted cold water. Boil for 15–20 minutes until tender.
- Drain and let steam escape for 2 minutes.
- Mix oil, vinegar, garlic and parsley. Toss with the warm potatoes and season.
✳ From the kitchen
Toss gently to keep the potatoes intact.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.