Butter-tossed potatoes with parsley: with this recipe, the potatoes really take their rightful place on the plate and in the dish as a whole.
Parsley potatoes can lift any dish and I would especially recommend them with Wienerschnitzel.
Recipe for Wienerschnitzel can be found here: Wienerschnitzel
The key is fresh parsley and good butter, and potatoes that are just tender, not overcooked. It is the kind of dish that looks simple, but you really notice the difference when someone gets it right.
New summer potatoes are best, but ordinary waxy salad potatoes work well all year round.
Tips and variations
- Use new potatoes in summer; they only need scraping, not peeling.
- Choose a firm waxy variety like Charlotte or Annabelle that holds its shape when boiled.
- Boil in lightly salted water until just tender. Do not overcook them; they should not fall apart.
- Be generous with salt in the cooking water. The potatoes absorb it and develop a rounder and more complete flavor.
- Add the butter and parsley while the potatoes are still hot so the butter melts evenly and coats them well.
- For a variation: add a little finely chopped garlic or a pinch of lemon zest to the butter.
Frequently asked questions
Fresh is by far the best, as dried parsley quickly loses its taste in the heat. Fresh chives are a good alternative.
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. Almond potatoes and new potatoes are ideal, and Jersey Royals are excellent in summer.
They taste best freshly made but can be prepared a couple of hours ahead and gently reheated with a little extra butter. Boil the potatoes in advance, warm them in butter in a frying pan and stir in fresh parsley just before serving.
Count on 25 to 30 grams of butter per serving. The butter should melt around the warm potatoes and coat them evenly.
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Butter-tossed potatoes with parsley
A little extra work to enhance the taste of potatoes.
Ingredients
Instructions
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Peel or wash the potatoes.
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Boil the potatoes in well-salted water for about 15-20 minutes until soft throughout.
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Pick and chop parsley.
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When they are done, turn off the hob and drain the water, put the pot back on the hob so the potatoes can "dry"
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Brown butter lightly in a spacious frying pan until you get a "nutty" scent from the butter and the color is like amber.
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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.