Butter-slashed potatoes with parsley, with this recipe, the potatoes really take up their rightful space on the plate and in the dish as a whole.
Parsley potatoes can lift any dish and I would especially recommend it to the Wienerschnitzel.
Recipe for Wienerschnitzel can be found here: Wienerschnitzel
Tips and variations
- Choose a firm waxy variety like Charlotte or Annabelle that holds its shape when boiled.
- Add the butter and parsley while the potatoes are still hot so the butter melts evenly and coats them well.
- Be generous with salt in the cooking water. The potatoes absorb it and develop a rounder and more complete flavor.
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Butter-slashed potatoes with parsley
A little extra work to enhance the taste of potatoes
Ingredients
Method
- Peel or wash the potatoes.
- Boil potatoes in plenty of salt in the water for about 15-20 minutes, they should be soft throughout.
- Pick and chop parsley.
- When they are done, turn off the plate and drain the water, put the pot back on the plate 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.
Nutrition
Tried this recipe?
Let us know how it was!FAQ
What potatoes work best?
Choose a waxy variety like Charlotte or Annabelle that holds its shape. Floury varieties tend to fall apart and are better suited for mashed potatoes.
Can I prepare parsley potatoes in advance?
They taste best freshly made but can be prepared a couple of hours ahead and gently reheated with a little extra butter.
How much butter should I use?
Count on 25 to 30 grams of butter per serving. The butter should melt around the warm potatoes and coat them evenly.