Mugaritz-Inspired Potatoes with Parsley Oil
Inspired by the two-Michelin-star restaurant Mugaritz near San Sebastian, these potatoes dressed with vibrant parsley oil elevate any dish.
⏰ Prep Time: 10 minutes
🍳 Cook Time: 1 hour
🍽️ Servings: 3
Ingredients
- 6 medium potatoes (about 200g each)
- A little oil (olive or neutral)
- Salt, to taste
- Freshly ground black pepper
- Piment d’Espelette (or chili flakes), to taste
Instructions
- Wash the potatoes thoroughly and scrub well with a wire sponge — the skins stay on!
- Cut each potato in half lengthwise. Score the flesh in a checkerboard pattern about 1 cm apart and 1.5 cm deep — be careful not to cut all the way through to avoid breaking during baking.
- Place the potatoes spaced apart on a baking tray. Brush the cut side with oil.
- Season generously with salt, freshly ground black pepper, and add piment d’Espelette for a subtle spicy kick.
- Bake at 190°C (375°F) for 1 hour. In the last 10-15 minutes, check if the potatoes are tender but not browned. If they aren’t golden yet, increase the oven temperature to 220°C (425°F) or use the broil/roast setting to crisp the surface.
- Remove from oven when golden and crisp on top. Drizzle with parsley oil or any fresh herb oil (dill, tarragon, or parsley sauce) to brighten the flavor.
🍽️ Serving Suggestions
Serve these potatoes alongside roasted meats, grilled fish, or vegetable dishes. The fresh herb oil adds a lively, aromatic note that pairs wonderfully with a variety of main courses.
📝 Final Thoughts
The simple technique of scoring and slow roasting makes these potatoes both tender and crisp. The parsley oil adds freshness and color, transforming humble potatoes into a Michelin-worthy side dish. A perfect way to bring a touch of fine dining home!