Parsley Potatoes with Brown Butter (Petrezselymes Krumpli)
These super easy parsley potatoes are rich and flavourful when coated with brown butter. A perfect side dish to serve at any occasion.
Servings: 4
Calories: 131kcal
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
Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 358mg | Potassium: 535mg | Fiber: 2g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg