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

Butter-slashed potatoes with parsley

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


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


  • 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.


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