Parsley Potatoes - German Petersilienkartoffel
Author: Thyme and Trragon
Recipe type: Side dish
- 2 pounds small Yukon gold potatoes
- 4-5 tablespoons goat butter - melted
- sea salt
- fresh chopped parsley
- Wash potatoes well. If you only have large potatoes, depending on their size you may want to cut them in half or quarters.
- In a pot cover the potatoes with water and add a teaspoon of salt.
- Bring to a boil and cook for 20 minutes until fork tender. Make sure they are not too soft or you will end up with mashed potatoes.
- Drain the potatoes well then transfer them to a serving dish. Melt goat butter then pour over potatoes. Season with salt and fresh chopped parsley.
- Toss to coat. Serve immediately.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/parsley-potatoes-german-petersilienkartoffel/
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