Wesley's Recipe

Coriander/Persley Potatoes

Category: Recipes

1 1/2 lb. Potatoes, peeled and diced into 1/2-inch cubes
4 Tbs. Olive Oil
1 hot Red or Green Chili
2 cloves Garlic, finely chopped
Salt and Black Pepper to taste
1 large bunch fresh green Coriander or Parsley
White Vinger, I just add to taste 1/3 cup appx


Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they're golden on all sides, tossing as you go to even out the cooking.

Split the chili and remove the seeds, then chop it finely; and do the same with the garlic. Add to the potatoes with the salt, and continue cook for another 2-3 minutes.

Add vinger to taste or appx 1/3 cup

Chop the coriander/Persley finely, starting with the stalks, and stir it in, cooking for another 2 or 3 minutes, until wilted. Serve immediately as part of dinner. Serves 4