A family recipe with a twist. This Hungarian style potato recipe is a vibrant beautiful summer side dish made with local asparagus, fresh lemony flavour and herbs. This simple recipe is a perfect side for a summer gathering. Serve with grilled meats, fish or chicken.
Growing up Mom would make Parsley Potatoes that are known to be a staple in Hungary. Mom would boil them and coat them with either bacon fat or butter, then add chopped parsley then serve them with stews and meats with a gravy. I wasn’t fond of this potato recipe as a child, but now they are one of my favourites to add to many dishes. It is such a simple and versatile side dish that you can add a varieties of vegetables.
Since it is asparagus season, I decided to add them to this Hungarian-style potato dish. It was a perfect addition to this side dish. Other vegetable options are peas, green beans, kale or hardy spinach.
RECIPE INGREDIENTS
POTATOES: I would recommend a less starchy potato to avoid the potatoes from getting mushy and break apart. I used white potatoes or another option is red potatoes.
ASPARAGUS: use firm and fresh asparagus for best results
HERBS: parsley and basil, and parsley is a traditional herb to add to the recipe
SEASONINGS: Himalayan or sea salt
LEMON ZEST: brings out the flavours and adds a freshness to this recipe
UNSALTED BUTTER: added for flavour and moisture
WHY MAKE THIS RECIPE
- A simple straight-forward recipe to follow
- A fresh, vibrant and beautiful potato dish that will impress
- A perfect accompaniment to meats, chicken and fish
- Loaded with fiber, Vitamin B, potassium and iron.
- Potatoes are known to be a satisfying and they are a delicious side to add to many dishes
HOW TO MAKE THIS RECIPE
POTATOES: Using a medium sauce pot, over medium-high heat, add potatoes and salt, cover potatoes with water.
Bring potatoes to a boil, then lower heat to a slow boil. Cook for 15 minutes, until potatoes are tender and can easily insert a sharp knife or fork into the potatoes.
Avoid over cooking the potatoes as they will break apart. Once the potatoes are cooked, drain, gently toss with parsley and set aside.
ASPARAGUS: Just before the potatoes are cooking, about last 5 minutes, cook the asparagus
Place the asparagus on a large plate, drizzle with about 2 tablespoon of water and lay a paper towel over them. Cook them for 3-4 minutes, it depends on the size of the spears, smaller may take 2-3 and larger 4-5 minutes. They should be tender and slightly crunchy.
Remove asparagus from the microwave and add butter, salt and pepper. Cut into 2-3 inch lengths. Set aside.
SERVING: Arrange the potatoes and asparagus on a plate, top with lemon zest with some lemon juice is desired, scallions, additional parsley, basil or dill. Sprinkle with salt and pepper.
Serve with chicken, fish or roasted, grilled or stewed meats.
COOKING TIPS
- Important to use the right type of potatoes for this recipe. We would always use a white or new potatoes and red potatoes for this recipe. If you use a starchy potato such as russet, the potatoes will lose their shape and become mushy. A medium starch potato such as a yellow/golden will hold with some starchy texture. I would be more mindful to not over boil them.
- When cooking asparagus, again, avoid overcooking them as they lose their nutritional content and who likes a soft textured asparagus?? Follow my instructions and keep in mind the length of cooking time. Another option for this recipe is steaming the asparagus for about 4-5 minutes. Again keeping in mind the size of the asparagus, slender ones need less time compared to the thicker larger spears.
STORING: these potatoes will store in the refrigerator for up to 4 days in a container with a sealed lid. They can be placed in the freezer in a zip-lock bag or container with a lid for up to 3-4 months.
Hungarian-Style Herb Potatoes with Asparagus
Equipment
- 1 medium sauce pot
- microwave
Ingredients
- 1 lb medium white potatoes, quartered (peeled or unpeeled for new potatoes)
- 1/2 tsp Himalayan or sea salt
- 12 asparagus spears, washed
- 1 tsp unsalted butter
- sea salt and pepper
- 1/2 zest of a lemon
- scallions, sliced (optional)
- 2 tbsp parsley, chopped
- basil and/or dill
- sea salt and pepper
Instructions
- In a medium sauce pot, add potatoes and salt. Fill the pot with enough water to cover the potatoes. Over medium-high heat, bring potatoes to a boil, then lower heat to a slow boil. Cook for 15 minutes, until potatoes are tender and can easily insert a sharp knife or fork into the potatoes. Avoid over cooking the potatoes as they will break apart. Once the potatoes are cooked, drain, gently toss with parsley and set aside.
- During the last 5 minutes of cooking the potatoes, place the asparagus on a large plate, drizzle with about 2 tablespoon of water and lay a paper towel over them. Cook them for 3-4 minutes, it depends on the size of the spears, smaller may take 2-3 and larger 4-5 minutes. They should be tender and slightly crunchy. Remove asparagus from the microwave and add butter, salt and pepper. Cut into 2-3 inch lengths. Set aside.
- Arrange the potatoes and asparagus on a plate, top with lemon zest with some lemon juice, scallions if desired, additional parsley, basil or dill. Sprinkle with salt and pepper.
- Serve warm with grilled meats, fish or chicken.
