German and Austrian food has many great qualities. One of these being that so much of the food from this region revolves around meat and potatoes. Is there anything more comforting than potatoes? I don’t think so. When you really look inside your heart, what do you look forward to the most at holiday meals? I’m guessing the mashed potatoes are in the top three.
Parsley potatoes are a lighter, simpler cousin of mashed potatoes. Plus, parsley is green, which I believes makes these potatoes health food. I’m pretty sure that’s how that works.
How to Make Parsley Potatoes
Parsley potatoes could not be simpler to make. All you have to do is peel, quarter, and slice the potatoes into about 1 inch chunks. Then boil and drain the potatoes, and put them back into their pot. Add butter, salt, and parsley and mix together. Ta da!
However, because these are so simple, there are a few things that are crucial to get right. First, use a very waxy potato like the Yukon gold (any “gold” potato). Russets will just fall apart on you and you will be sad.
Next, don’t overcook your potatoes. Parsley potatoes should be fork tender, but not disintegrating.
Use the best butter you have. If you don’t keep any “fancy” butter around, don’t let that keep you from making these by any means, but if you have some nice butter kicking around, this is a great time to use it. When butter is one of only four ingredients, it pays to use a European butter if you can. I keep some Kerrygold from Costco in my freezer for just such occasions. European butter has a higher fat content than American butter, giving it a very silky texture and richer flavor. Kerrygold is also very yellow, which I enjoy.
Take time to get the seasoning right. This is no time to just guess on the salt levels. Add half of the salt called for in the recipe (1/2 teaspoon), stir it in with your butter, and taste. It probably will need more salt, but it’s good to ere on the side of caution. You can always add salt, but it’s very hard to take any away. You’ll know that the parsley potatoes have enough salt when the flavors really shine. The potatoes will go from bland to satisfying.
What Should Parsley Potatoes Be Served With?
You really could serve parsley potatoes with anything, especially anywhere mashed potatoes could be found. They would be great with Wienerschnitzel, steak, grilled chicken, goulash (coming soon!), or as part of a holiday meal.
Parsley potatoes are such an easy, herbaceous, hearty side dish, and I can’t wait for you to try them.
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- 2 pounds Yukon gold potatoes
- 4 to 6 Tablespoons unsalted butter, softened
- 1 teaspoon fine sea salt divided
- 2 Tablespoons fresh Italian flat leaf parsley, chopped
- Peel the potatoes. Quarter them, and then slice into 1 inch pieces.
- Place the sliced potatoes in a large pot. Fill the pot with water until the water reaches about 2 inches above the potatoes.
- Set the pot over high heat. When the water starts to boil, set a timer for 10 minutes. When the timer goes off, pull a potato out with a spoon, and test it for doneness. You want these fork tender, but not falling apart. If the potatoes are still hard, check them every couple of minutes until they are done.
- Drain the potatoes in a colander, then put them back into the hot pot they came out of. This will dry them off a little bit.
- Add four Tablespoons of butter and one half teaspoon of salt to the potatoes. Stir to combine. Taste the potatoes for salt. If they need more flavor. add more salt. Also, if they are too dry, add more butter.
- Add one Tablespoon of your chopped parsley to the potatoes. Stir to combine. If you'd like more parsley, add as much as your heart desires. Serve immediately.
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