Parsley potatoes

A classic preparation of potatoes that every chef should master. Delicious served with fish and meat.

Makes 1kg.

Parsley potatoes

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parsley, finely chopped

As needed:



As needed:



Preparation method

  • Peel the potatoes and cut into quarters.
  • Place in a pot with plenty of water with salt and bring to the boil.
  • Cook on a low heat for about 20 minutes.
  • Check whether the potatoes are done by piercing the potatoes with a peeler. If there is little resistance, the potatoes are done.
  • Drain the potatoes.
  • Melt the butter, but make sure it doesn't brown.
  • Carefully fold the potatoes and the parsley through the melted butter.
  • Season to taste with salt if needed.

Serving suggestions

  • Serve as a side dish or as part of a main course with fish or meat.
  • As a component in an entremets or main course with components of onion, mushrooms, leeks, pork, and scallops.
  • Use in a composition with components of sea bass, tomato, and spinach.

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