European
Hungary - Side Dishes
Petrezselymes Krumpli
Chef's Menu Description
Tender boiled waxy potatoes sautéed in golden foaming butter and tossed with a generous handful of freshly chopped flat-leaf parsley.
Ingredients
- • 600g waxy potatoes (e.g. Charlotte or baby potatoes), peeled and halved
- • 40g unsalted butter
- • 1 large bunch fresh flat-leaf parsley, finely chopped
- • 1/2 tsp sea salt
- • Freshly ground black pepper
Preparation Steps
1
Phase 1
Place the peeled potatoes into a saucepan of cold, well-salted water. Bring to the boil and cook for 15 to 18 minutes until tender when pierced with a knife.
2
Phase 2
Drain the potatoes thoroughly in a colander and let them sit for 2 minutes to steam dry so they absorb the butter effectively.
3
Phase 3
Melt the butter in a wide frying pan over medium heat until foaming. Add the drained potatoes and toss for 3 minutes until lightly glistening.
4
Phase 4
Remove from heat, tip in the chopped flat-leaf parsley, toss vigorously to coat, season with salt and pepper, and serve hot.