0 (0)


Boiled potatoes with olio nuovo

Boiled potatoes with olio nuovo
Kirk McKoy / Los Angeles Times

Jews have long celebrated Hanukkah by deep-frying pastries — Iraqi zengoula, Indian jalabi, Spanish and Mexican buñuelos, Italian frittelle, Israeli sufganiyot — and pan-frying potato latkes. But it’s the oil — specifically olive oil — and not the cooking method ... Read more

Total time: 35 minutes | Serves 4 to 6
  • 2 pounds all-purpose potatoes such as Yukon gold, Corolla, German Butterball, or large French, La Ratte or Russian Banana fingerlings, 2 to 4 ounces each
  • Kosher or sea salt, for cooking
  • Olio nuovo
  • Fleur de sel or other finishing salt
  • Chopped parsley, red wine vinegar, freshly ground black pepper, or red pepper flakes, optional, for garnish

Step 1Shortly before you want to eat the potatoes, peel and cut them crosswise into ¼-inch-thick rounds or ovals (oval works best for fingerling potatoes).

Step 2Bring a large sauté pan filled with 1 to 2 inches water to a boil. Stir in a generous 1 tablespoon kosher salt and add the potatoes. Cover the pan, bring back to a boil, then reduce the heat to keep the liquid at a brisk simmer. Cook the potatoes until tender, about 10 minutes.

Step 3Remove the potatoes using a skimmer or slotted spoon, giving them a little shake to remove excess water, and place in shallow bowl or rimmed platter. Douse with olio nuovo, season with finishing salt as desired and scatter parsley over all. Pass vinegar, pepper and additional oil at the table as you like.

Note: For whole boiled potatoes, boil the potatoes in salted water until tender. Drain and allow guests to peel, slice and garnish as they like.


Squid salad with shaved fennel and arugula
Squid salad with shaved fennel and arugula

Chipotle- and orange-glazed ham
Chipotle- and orange-glazed ham

Grilled sea bass in Italian Champagne sauce (le bar grille a l'Italienne)
Grilled sea bass in Italian Champagne sauce (le bar ...

Nut Chews
Nut Chews

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Radish, salmon and radish green salsa verde toasts.
Onions, Corn and Peppers
Celestino's wild mushroom risotto