These super easy parsley potatoes are rich and flavourful when coated with brown butter infused with rosemary. It is a perfect side dish to serve at any occasion.
Parsley potatoes are popular throughout Hungary. They were often served growing up. Mom would boil them and coat them with either bacon fat or butter, then add chopped parsley. It’s rather funny, I didn’t really like them when I was younger but now they are one of my favourites to add to so many dishes. It is such a simple and versatile side dish that is often overlooked or forgotten.
WHAT MAKES THESE POTATOES SO DELICIOUS
I will start with the potatoes and my favourite potato is red. Why? They have less starch, there skin is thin so often times I will leave the skins on if I am using organic potatoes. They are a firm potato and hold their shape after boiling or roasting. It is higher in antioxidants which is a bonus and they are loaded with fiber, Vitamin B, potassium and iron.
The last step to this recipe is adding the cooked potatoes into the brown butter that was infused with rosemary. This adds such a rich flavour to the potatoes, as well it adds some colour. It is always optional to add garlic if you so desire.
The parsley is always a favourite to add to my dishes. It’s fresh and flavourful with hints of sweetness, slightly bitter yet salty. Parsley is probably the most often used herb, especially in the Eastern European countries, Mediterranean and Middle East.
RECIPE INGREDIENTS
Potatoes: I used large new red potatoes, however, red small would be great substitutes with their skins on for a healthier option; or white or yellow potatoes
Butter: I like to use unsalted butter to manage the salt content
Seasonings: sea salt and pepper
Herbs: parsley and rosemary
SERVE THESE DELICIOUS POTATOES
Often times, these potatoes were served with a pork dish, and in this case, I decided to grilled marinated pork chops with paprika mushrooms and toasted pumpkin seeds. I have to say it was absolutely delicious! The marinade I used for the 2 pork chops I grilled was 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 clove garlic, 1 tsp rosemary, salt and pepper. Then I added my homemade barbecue sauce for the pork chops. Cooked the paprika mushrooms in a skillet and then added the pumpkins seeds in the last 3 minutes.
HOW TO MAKE THESE DELICIOUS POTATOES
In a medium sauce pot, add potatoes and salt, cover with water. Bring to a boil and reduce heat to a low boil. Cook for about 15 minutes, long enough until they tender.
Meanwhile, on medium heat, melt butter in a skillet or cast iron pan. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Then reduce heat and add the cooked potatoes with the rosemary. Sauté for about 3-5 minutes, long enough to add some colour to the potatoes and coated in butter. Gently stir in parsley and add pepper, adjust seasoning at this time if needed.
You may prefer to add less or more parsley to these potatoes. I love the flavour of parsley and I tend to add a fair bit. The flavour of rosemary comes through ever so slightly and if you really want more flavour of this beautiful herb, I suggest to add it before the potatoes, giving it a chance to infuse with butter.
SERVE THESE POTATOES WITH
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.
Parsley Potatoes with Brown Butter (Petrezselymes Krumpli)
Equipment
- medium sauce pot
Ingredients
- 1 lb large potatoes, peeled and cut in quarters
- ½ tsp sea salt
- 2 tbsp butter
- 3 tbsp parsley, chopped
- 1/8 tsp pepper
- 1 sprig of rosemary
Instructions
- In a medium sauce pot, add potatoes and salt, cover with water. Bring to a boil and reduce heat to a low boil. Cook for about 15 minutes, long enough until they tender.
- Meanwhile, on medium heat, melt butter in a skillet or cast iron pan. Stir the butter and swirl the pan occasionally for about 3 minutes, until the foam settles. The butter will change colour to golden brown. Then reduce heat and add the cooked potatoes with the rosemary. Sauté for about 3-5 minutes, long enough to add some colour to the potatoes and coated in butter. Gently stir in parsley and add pepper, adjust seasoning at this time if needed.
- Serve with pork chops, beef stews or steak.
Nutrition
