1 red onion, finely sliced
1 medium bunch of parsley, leaves only, roughly chopped
60ml/21/2fl oz extra-virgin olive oil
The juice of half a lemon
50g/2oz grated Parmesan cheese
1kg/2lb of mid-season potatoes – the rosevale variety is one of my favourites
Rinse the potatoes and place in a large pan. Cover with cold water and a good pinch of salt. Bring to the boil, turn down slightly and simmer until tender and the potatoes are slightly falling apart. This should take about 25 minutes.
Drain and, while the potatoes are still warm, season with the oil, Parmesan, salt and pepper – if you season vegetables while they are warm, the flavour penetrates right to the core of the vegetable. When it is back to room temperature, toss in the onions and parsley, and serve.Reuse content