Potatoes with Parsley and Paprika Sauce Recipe: this rich and creamy potato dish is the perfect side dish to serve with grilled meat or fish.
Course Dinner, Lunch
Cuisine Danish, Fusion
Keyword easy, potato, winter
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Clara Gonzalez
2lb[0.90 kg] of potatoes
1 1/2teaspoonof salt, divided
2tablespoonof oil(canola, corn or peanut)
1large onion, cut into slices (see notes)
4tablespoonof curly parsley, finely minced
Boil potatoes and carrots (unpeeled, washed) until they are cooked-through but firm, having added 1 teaspoon of salt to the water for boiling.
Remove from the water and peel. Cut the potatoes into quarters and the carrots into thick slices.
In a saucepan heat the oil, over high heat.
Add the carrots and potatoes and cook and stir for two minutes.
Set the heat to low. Add the onion and cook and stir until the onions are translucent.
Add the flour and mix thoroughly, be careful that the mix doesn't burn.
Add the milk , parsley and paprika and stir until the mix is uniform. Boil over very low heat until you obtain a rich sauce.
Season with salt and pepper to taste.
This dish is best served with grilled meat or fish.
If you are a vegan try using soy milk (or similar milk substitute), I have done it with good results.You can also use a tablespoon of onion flakes in lieu of the onion, and sometimes I do when I am lazy.