Classic Parsley Potatoes | The Perfect Side Dish

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Classic Parsley Potatoes | The Perfect Side Dish

Name: Classic Parsley Potatoes | The Perfect Side Dish
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 1 kg waxy potatoes; 2 tbsp fresh flat-leaf parsley; 40 g lightly salted butter; 1 pinch fine iodized table salt

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Gurkerl Küche

Petersilerdäpfel sind der unangefochtene Klassiker der österreichischen Beilagenküche. Ob zum Wiener Schnitzel, zu gebackenem Fisch oder einfach pur mit einem Klecks Sauerrahm – diese Erdäpfel überzeugen durch ihre Einfachheit und den unvergleichlichen Geschmack von frischer Butter und feiner Petersilie. Ein Muss für jeden Liebhaber der Alpenküche!

Ingredients

Price per portion:€ 1.51

Ingredients

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Waxy potatoes 1 kg Erdäpfel festkochend

Fresh flat-leaf parsley 2 EL Petersilie glatt frisch

Unsalted butter 40 g Butter mildgesalzen

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Fine salt 1 Prise Speisesalz fein jodiert

Preparation method

Ingredients overview

1 kg waxy potatoes
2 tbsp fresh flat-leaf parsley
40 g lightly salted butter
1 pinch fine iodized table salt

Peel the potatoes, cut them into equally sized pieces, and boil them in salted water for approx. 15–20 minutes until soft. Then drain.

Melt the butter over low heat in a small pot or in the microwave.

Pour the hot butter over the potatoes, add the freshly chopped parsley, season with more salt to taste, and gently toss everything until the potatoes are evenly coated.