Parsley Potatoes Recipe
German · Side dish · 30 min total
A classic German side dish featuring boiled potatoes tossed with butter and fresh parsley. Simple, comforting, and perfect alongside any main course.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs (about 6 medium) waxy potatoes, such as Yukon Gold or red potatoes
- 1 tsp salt
- 3 tbsp unsalted butter
- 1/4 cup finely chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Scrub potatoes and place them in a large pot. Cover with cold water by 1 inch. Add 1 tsp salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain potatoes and let them cool slightly until safe to handle. Peel if desired (skins can be left on for more texture). Cut into bite-sized chunks.
- In the same pot, melt butter over low heat. Add the potatoes and gently toss to coat. Stir in parsley and season with pepper. Serve warm.
Tips
- For extra flavor, add a clove of minced garlic to the butter while melting.
- Leftover potatoes can be refrigerated and reheated in a skillet.
- Garnish with additional parsley sprigs for presentation.
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