Parsley potatoes

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

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Smørslynget poteter med persille
Yann A. Skaalen

Butter-slashed potatoes with parsley

5 from 1 vote
A little extra work to enhance the taste of potatoes
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Internasjonal
Calories: 127

Ingredients
 
 

  • 600 gr potatoes
  • 1 dl parsley finely chopped
  • butter
  • salt

Method
 

  1. Peel or wash the potatoes.
  2. Boil potatoes in plenty of salt in the water for about 15-20 minutes, they should be soft throughout.
  3. Pick and chop parsley.
  4. When they are done, turn off the plate and drain the water, put the pot back on the plate so the potatoes can "dry"
  5. Brown butter lightly in a spacious frying pan until you get a "nutty" scent from the butter and the color is like amber.
  6. 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

Calories: 127kcalCarbohydrates: 28gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 27mgPotassium: 775mgFiber: 4gSugar: 2gVitamin A: 2115IUVitamin C: 63mgCalcium: 57mgIron: 3mg

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