AUSTRIAN BASICS: PARSLEY POTATOES

A very classic Austrian side dish and my number one: parsley potatoes!

Mostly, when ordering parsley potatoes in an Austrian restaurant, they taste pretty boring and dry. I don’t know why, but I always get hiccups when eating such dry potatoes. Haha, does someone else have this problem too? 😉

The parsley potatoes of my grandma taste quite different than in restaurants. And here comes the reason why!

The secret ingredient of my granny’s parsley potatoes is …..

…. As with almost every incredibly delicious granny dish….

…Scroll down for more information… (isn’t it exciting?)

Parsley Potatoes

the secret ingredient is, of course:

… butter, butter and even more butter!

That is, you have to fry the potatoes and parsley in butter, add some salt, then again add butter, salt again and then AGAIN add some butter.

Yes that’s how you do it, but at least you do not eat parsley-potatoes every day …

Of course you can alternatively take margarine instead, but since I have no experience with it I cannot tell you if you should do it.

This fits perfectly to the parsley potatoes: All types of fish (e.g. this one), all kinds of schnitzel (I prefer schnitzel with parsley-potatoes instead of potato salad), minced meat or meat balls (although I recommend to eat it with mashed potatoes), well, actually, almost everything fits, I guess…

The reason why I myself rarely do parsley potatoes, is cause you gotta peel them, which is the most thankless job in a kitchen anyway.

Because my grandma did so much cooking (and still does), there is always a lot of peeling to be done. My mom and aunt always had to peel tons of potatoes as children. They had to peel that much, my mom even once told me that she has therefore never enjoyed cooking so much, because she was only allowed to peel the potatoes (and had to peel so many of them)…

Ingredients for parsley potatoes

  • 500g potatoes {about 1 pound or 16 ounces}
  • 1 bunch of fresh parsley
  • butter, butter, butter, minimum 150g {approx. 2/3 cup}
  • salt

Step by Step Guide

  1. put potatoes in a pot and fill with water, boil until the potatoes are soft
  2. snip the parsley
  3. peel the potatoes, when ready cooked and cut into smaller pieces (not too small though)
  4. heat some butter in a pan
  5. add the parsley and the potatoes and fry until the potatoes become a bit brown
  6. add salt and even more butter (this is no joke)
  7. maybe even add more salt after a while of frying

Enjoy!

2 Comments

  1. Pingback: Fried Fish with Leeks and Parsley Potatoes

  2. Pingback: On Peeling Potatoes (+ Roasted Potatoes and Beetroot Recipe) — Vienna Sunday Kitchen

Leave a Comment

Your email address will not be published. Required fields are marked *

*