Cooking the potatoes
Wash the potatoes and remove the eyes. Cover them with salted water and bring it to a boil in a saucepan. Reduce the temperature, cover up and cook the potatoes until they are soft. Wash the parsley, shake well and chop it finely.
Parsley potatoes
180g
potatoes
1CáC
sel
20g
beurre
2 brindilles
persil
eau
100g
1 portion
condensation
363 kJ
1829 kJ
86 kcal
436 kcal
graisse
3.5 g
17 g
dont acides gras saturés
2.1 g
10 g
hydrates de carbone
10 g
50 g
dont sucre
3.1 g
15 g
protéine
3.3 g
16 g
sel
0.6 g
3.2 g
Parsley potatoes
description et horaires
Parsley potatoes are among the classic side dishes and go well with baked goods, vegetables or meat. The potatoes are soft-boiled with their skin. This is how they keep their ingredients while cooking. After cooking, they are peeled, then halved and fried in butter together with chopped parsley,
Straining the potatoes
Prick the potatoes with a fork. If they go down easily, they are finished. Strain the water and peel off the skin with the vegetable knife.
Halving the potatoes
Halve the potatoes and put them into a pot.
Adding butter
Sprinkle the parsley over the potatoes, add the butter and slew the potatoes in it.
Parsley potatoes
Parsley potatoes are among the simplest and most popular side dishes. They match fish, meat and vegetables.
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