Buttered Parsley Potatoes
25m
Perfectly creamy potatoes to make a great side for lunch or dinner.
The secret to this recipe is to stir the cooked potatoes with the butter and water in the second stage of cooking, as the starch in the potatoes will act as an emulsifier. If the butter begins to split, you can add a splash of water and stir well to re-emulsify the butter and water.
This is the perfect accompaniment for roasted meats, poultries, and mushrooms.
Fill a pot halfway with cold water and add ½ tbsp of salt. Add 200 g of new potatoes
Place the pot over high heat and boil the potatoes for about 10m, until tender. Strain the potatoes and transfer them to a bowl with cold water to stop the cooking
Chop ⅓ bunch of parsley very finely
Peel the potatoes and transfer them to a pot
Place the pot of potatoes over medium-high heat. Add 50 ml of water and 3½ tbsp of butter
Bring to a boil and stir constantly for approximately 5m, until the sauce gets creamy and emulsified. The water must be almost evaporated
Turn off the heat and add the chopped parsley. Mix well to coat all the potatoes. Season with salt to taste. The buttered parsley potatoes are ready
Enjoy! Make any dish tastier with this side dish.
Yield 4 portions
New Potato
200 g
Butter
3½ tbsp
Parsley
⅓ bunch
Salt
½ tbspSalt
to taste
Water
50 ml