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Basque Parsley Potatoes

Basque Parsley Potatoes

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I am writing this post with a smile on my face and skip in my heart.  The smile is because the lovely and talented Cheryl Lu Lien Tan reached out a few weeks ago and asked us to be part of the launch of her new book, A Tiger In the Kitchen. Cheryl’s book is a memoir about discovering her Singaporean roots while cooking alongside her family in Singapore.  Cheryl has asked a handful of people to share a family recipe today, something near and dear to our taste-buds as well as our hearts.  It was hard to decide between my family’s recipes alongside the recipes I have learned from Lenny’s family.  A hardier decision when half of your household roots are Basque and the other half is Portuguese.  Even though the food from both cultures is somewhat similar, they are also very different.  I decided to share one of my favorite recipes from my childhood, Basque Parsley Potatoes

The skip in my heart is because I am sharing a recipe that was a childhood favorite of mine.  You see, my grandmother Helen, use to make this dish very often, it was a staple in her house as well as my great-grandmother’s and Tia’s homes.   I, remember, fondly, of opening the front door and the sweet but pungent arms of garlic wrapping itself around me and leading me into the kitchen.  There my grandmother Helen, stood stirring a bubbly pot of potatoes with garlic and parsley.  I could not wait for it to be placed on the table;  instead, I would grab a spoon and sip the warm soothing broth, feeling the potatoes gently mash against the roof of the mouth.  I loved it!  I loved every garlicky taste.  I loved the smell in the kitchen.  I loved the smile on her face.  I loved the warmth that was everywhere around us.  Perfect.  Soothing.  Comfort.

This opportunity to share a family memory, was the gentle nudge that we have been needing, as we have been wanting to start sharing more of our family recipes with you.  We talk about it often, then skip onto something else.  Thank you, Cheryl, for stirring the pot – so to say.

What is your favorite family recipe?

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats and then we can pull a chair up to your virtual table! 

Basque Parsley Potatoes


3 russet potatoes, peeled, washed and cut into cubes
3 tablespoons olive oil
1 small head of garlic (about 16 cloves), sliced paper-thin
3 cups of water
1 tablespoon salt (more or less to taste)
handful parsley, washed, dried and minced

How To:

Heat olive oil in a large dutch oven.  Add half of the garlic, stir and over low heat, cook until lightly golden.  Do not let the garlic get crispy or dark brown, the taste will be bitter.

Add the potatoes, rest of the garlic and stir, just enough to coat the potatoes.   Add the water and salt.  Bring to a boil.

Lower heat to a low simmer and cook until the potatoes are soft but still a bit firm;  about 20 minutes.  It will depend on how large the cubes are.  Turn off heat.

Season a bit more, if you like a little more salt.



* I like to turn off the heat and let the dish sit for about 30 minutes, in the cooking pot,  before actually serving.  Then gently reheat.  This recipe goes very well with a nice piece of fish or roasted meat.


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Friday 11th of February 2011

That is absolutely a wonderful potato recipe... It looks easy to prepare and for sure I will not miss to try it one day. Or maybe I just do it now because I just have the ingredients right here. Not a bad idea. I am so excited.

Penny Wolf

Wednesday 9th of February 2011

My Mother made these too with a little butter just at the end.

Maria believe it or not we had this dish with salmon and asparagus!

Thank you for this post. Simplicity at it's best


Tuesday 8th of February 2011

Thanks for the wonderful memory, Dear Daughter, of my Mother fixing on of my favorite foods.


Tuesday 8th of February 2011

I guess adding some parsley at the end would be a good idea.


Tuesday 8th of February 2011

Mmmm, looks good and easy to make. It would have gone good with the Salmon I just had for lunch.