Parsley potatoes are a popular side dish in European cuisine, particularly in Germany, Hungary, and the Czech Republic. They are delicious, easy to make, and undoubtedly among the best potato recipes!
Peel 2 pounds potatoes and cut them into equal-sized pieces, about 1 ½ inches (4 cm) in size.
Place the potatoes in a pot and cover them with water, ensuring the water level is about 1 inch (2.5 cm) above the potatoes. Add 1 teaspoon salt.
Bring the potatoes to a boil. Reduce the heat to low and let them cook gently, covered with a lid. It takes about 15 minutes for the potatoes to be done.
While the potatoes are cooking, rinse the parsley and chop it finely with a knife.
Check the potatoes for doneness. They are ready if a piece can be cut smoothly with a knife.
Once the potatoes are cooked through, drain them.
Transfer the potatoes to a large bowl. Drizzle 1 Tablespoon unsalted butter, melted, over them and sprinkle with 2 Tablespoon flat-leaf parsley. Lightly season with about ¼ teaspoon of salt. Carefully toss, and you are done!
Notes
The basic recipe makes 4 portions as a side dish.
Avoid using starchy potatoes, as they tend to overcook and fall apart when boiled. In Czech cooking, starchy potatoes are more suitable for dishes like potato dumplings, Šišky, Škubánky or Bramboráky potato pancakes.
For a more intense flavor, add some mashed garlic and mix it with the potatoes and parsley. Potatoes prepared this way are an ideal accompaniment to grilled meat.
Italian, or flat-leaf parsley, is the best choice for these buttery potatoes. However, if you can only find curly parsley, feel free to use it without any problem.