European
Germany - Side Dishes
Petersilienkartoffeln in Butter geschwenkt
Chef's Menu Description
Tender baby new potatoes boiled in salted water and tossed in foaming German sweet butter with abundant fresh flat-leaf garden parsley.
Ingredients
- • 700g small waxy potatoes (festkochend), peeled or skin-on new potatoes
- • 40g cultured German butter
- • 1 large bunch fresh flat-leaf parsley, finely chopped
- • Coarse sea salt and cracked black pepper
Preparation Steps
1
Phase 1
Boil potatoes in generous salted water for 18-20 minutes until tender to the tip of a knife. Drain thoroughly and let steam dry for 1 minute.
2
Phase 2
Melt butter in the warm saucepan over low heat until gently bubbling and foaming.
3
Phase 3
Return potatoes to the pan and toss (schwenken) continuously so each potato is coated in a glossy butter film.
4
Phase 4
Shower with finely chopped parsley and sea salt, tossing once more, and serve steaming hot.