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Classic Parsley Potatoes | The Perfect Side Dish
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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
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.
Chef's tip
For a particularly intense aroma, you can lightly brown the butter (nut butter) before pouring it over the potatoes.
Nutritional values
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