Ingredients
12 medium red potatoes
1/2 cup olive oil
1 cup Italian parsley
Method
Sources
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Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash potatoes well in lots of cold water. Cut in half or, if potatoes are larger than egg size, in quarters. Let potatoes soak in cold water for 15 to 30 minutes. Drain potatoes and put them in glass baking dish. Drizzle olive oil over the potatoes. Distribute parsley over potatoes. Bake at 325 degrees for 1 1/2 hours. Scrape potatoes from bottom of dish and turn about every 20 minutes. Season with salt and pepper.