Petersiliekartoffeln
Classic Austrian parsley potatoes: small waxy potatoes boiled tender, rolled in sweet foaming Austrian butter, and tossed with an abundance of finely chopped flat-leaf parsley and sea salt flakes.
Ingredients
- • 800g small firm waxy potatoes (Heurige), peeled or scrubbed
- • 1 tbsp fine cooking salt
- • 45g unsalted Austrian butter
- • 4 tbsp fresh flat-leaf parsley (Petersilie), finely chopped
- • Sea salt flakes and freshly cracked white pepper
Preparation Steps
Peel the potatoes or leave baby skins intact. Cut into uniform bite-sized pieces. Place in a pot of cold salted water, bring to a boil, and cook for 15 to 18 minutes until tender.
Drain the potatoes thoroughly in a colander. Return to the dry pot over low heat for 30 seconds, shaking gently so all surface moisture evaporates.
Melt the butter in a wide pan or directly in the pot until foaming and aromatic. Add the dry-steamed potatoes, tossing gently until every potato is coated in rich melted butter.
Remove from heat, tip in the chopped flat-leaf parsley, and toss until the green flecks cling evenly to the buttered surfaces. Season with sea salt flakes and white pepper, serving immediately.