Butter-tossed potatoes with parsley
A little extra work to enhance the taste of potatoes.
Ingredients
Instructions
-
Peel or wash the potatoes.
-
Boil the potatoes in well-salted water for about 15-20 minutes until soft throughout.
-
Pick and chop parsley.
-
When they are done, turn off the hob and drain the water, put the pot back on the hob so the potatoes can "dry"
-
Brown butter lightly in a spacious frying pan until you get a "nutty" scent from the butter and the color is like amber.
-
Put potatoes in the pan and stir gently, then add the parsley and stir once more so the butter and parsley are nicely distributed around the potatoes.
Notes
Tips: Choose a firm waxy variety such as almond potatoes, Annabelle or Charlotte, or new potatoes in summer. Be generous with salt in the cooking water, and toss the potatoes in butter and fresh parsley just before serving.
Storage: Best freshly made. You can boil the potatoes a couple of hours ahead, warm them in a little extra butter in a frying pan and stir in fresh parsley just before serving.
Variations: Add a little finely chopped garlic or a pinch of lemon zest to the butter, or swap some of the parsley for fresh chives.
Nutrition per serving
- Calories
- 117 kcal
- Carbohydrates
- 27 g
- Protein
- 3 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Polyunsaturated fat
- 0 g
- Monounsaturated fat
- 0 g
- Trans fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 12 mg
- Potassium
- 665 mg
- Fiber
- 3 g
- Sugar
- 1 g
Nutrition values are estimates.