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Petersilienerdäpfel (Parsley Potatoes) in a white bowl next to a blue towel.
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Petersilienerdäpfel (Parsley Potatoes)

A recipe for Petersilienerdäpfel (Parsley Potatoes)! Boiled potatoes are tossed in butter and parsley for an easy and delicious side.
Course Side Dish
Cuisine Austrian
Keyword Austria, Austrian, herb, parsley, potato
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 3 -4 Servings

Ingredients

  • 1 pound (450 grams) baby Yukon Gold potatoes
  • fine salt to taste
  • 3 tablespoons (42 grams) unsalted butter divided
  • 1/3 cup (20 grams) fresh parsley finely chopped

Instructions

  • Place the potatoes in a large saucepan and cover with cold water 1 inch (2.5 centimeters) above the potatoes. Add a generous sprinkling of salt and bring the water to a boil.
  • Once boiling, reduce heat to a low simmer and cook until the thickest potato can be pierced with a fork, about 10-15 minutes. Do not overcook.
  • Gently drain the potatoes and set aside until cool enough to handle.
  • Cut each potato in half and peel if desired.
  • In a wide saucepan, melt 2 tablespoons (28 grams) of the butter over medium low heat.
  • Add the potatoes, a large pinch of salt, and toss gently to coat.
  • Add the last tablespoon (14 grams) butter and the parsley. Toss again until the butter is melted and the potatoes are evenly coated. Season with additional salt if needed.
  • Serve warm as a part of a larger meal.