Found in many Austrian and German restaurants, parsley potatoes, Petersilienkartoffel, is a very popular side dish that compliments a variety of main dishes.
This is a very simple recipe yet tastes so delicious. Using small red skinned potatoes or Yukon gold potatoes works best in this recipe. Depending on the size of the potatoes you may want to half or quarter them. then boil in water with a little salt until fork tender but not so tender they fall apart. Drain the water and put potatoes in a serving dish, drench in melted goat butter and season with salt and fresh chopped parsley. Serve imediately.
Parsley potatoes go well with Wienerschnitzel, Sauerbraten, fish, chicken, roast, or most main dishes.
- 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.