Austrian Basics Parsley Potatoes Recipe

Is there anything more comforting than the simple joy of butter-kissed potatoes, perfectly crisp on the outside and tender on the inside, with just a whisper of fresh parsley to brighten up the flavor? Let me show you how to bring this classic dish to life with a modern twist!

In my culinary journey, I’ve discovered that Austrian Basics Parsley Potatoes taste very good and are good for you. When cooked just right with a mix of unsalted butter and olive oil, waxy potatoes—their such a thing as a waxy potato?

yes, there is, and it is very different from the mealy varieties that most people know—yield a rich source of complex carbohydrates. Their flavor is lifted by fresh parsley, which is wonderful and good for you.

Wow, this dish is great. Wait, that’s not a good sentence.

Let me back up for a second: this dish is great. In fact, it is simple yet delightful.

It is a testament to the beauty of the basic. You really can’t mess this one up.

Season to your pleasure with salt and freshly ground black pepper. If you do mess it up, the only way to do that is to cook the potatoes too long, in which case they will taste mealy and weird.

Ingredients

• Waxy Potatoes: Rich in carbohydrates, these potatoes provide energy and creaminess without falling apart.
• Unsalted Butter: Adds a rich, creamy flavor while contributing healthy fats.
• Olive Oil: Provides a source of healthy monounsaturated fats and a subtle fruity aroma.
• Fresh Parsley: Offers a fresh, vibrant note with vitamins A, C, and K.
• Black Pepper: Enhances flavor with a spicy kick and antioxidants.

Ingredient Quantities

• 500g waxy potatoes
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste
• Black pepper, freshly ground, to taste

How to Make this

1. Clean the potatoes well and put them in a big cooking pot. Add enough cold water to cover them and then toss in a little salt.

2. Raise the pot to a boil over medium-high heat. Then, reduce the heat to low and let the potatoes simmer. Cook them until they are just tender, anywhere from 15-20 minutes, depending on their size.

3. Remove the water from the potatoes and allow them to cool for a short time. When they are cool enough to touch, take the peel off the potatoes and cut them into pieces that are of a uniform size.

4. In a big frying pan, warm the butter and olive oil over medium heat until the butter has completely melted and the mixture starts to froth.

5. Stir gently to ensure that the potatoes are thoroughly coated in the mixture of butter and oil that’s in the skillet before adding the next ingredient.

6. Add salt and pepper to taste to the potatoes before serving.

7. Prepare the potatoes for around 5 minutes, giving them a periodic stir to ensure they are properly cooked and that a very light golden crust is beginning to form.

8. Add the fresh parsley finely chopped and blend well into the potatoes.

9. Cook for 1-2 more minutes. Let the parsley release its fragrance, and allow the potatoes to absorb all the flavor.

10. Take off the heat and serve the potatoes with parsley as a side dish.

Equipment Needed

1. Potato scrubber or brush
2. Large cooking pot
3. Knife
4. Cutting board
5. Strainer or colander
6. Large frying pan or skillet
7. Measuring spoons
8. Wooden spoon or spatula

FAQ

• What kind of potatoes should I use?Optimal texture is achieved with Idaho or red baking potatoes, but you can also use russet potatoes with good results. Waxier varieties, like Yukon Gold or red potatoes, won’t yield the same kind of creamy result. So while you can make potato salad with any ol’ potato, for the most part, it’s not gonna be the same ol’ potato salad.
• Can I use dried parsley instead of fresh?We recommend fresh parsley for its vibrant flavor and color; however, you can use dried parsley if fresh is not available. Just know that the flavor will be much milder.
• How can I make this dish vegan?Replace the unsalted butter with a plant-based butter or margarine, and ensure that the olive oil used is suitable for vegans.
• How should I store leftover parsley potatoes?Keep uneaten portions in a sealed container in the fridge for 3 days at most. For reheating, the stovetop is preferred.
• Can I prepare this dish in advance?Indeed, the potatoes can be boiled ahead of time and kept in the refrigerator. Just before serving, the dish can be completed with olive oil, butter, and chopped parsley.
• Should I peel the potatoes?You can use either peeled or unpeeled potatoes. It comes down to what you prefer.
• Is there a substitute for olive oil?You can use any oil with a neutral flavor, such as vegetable or canola oil, but olive oil adds a nice flavor to the dish.

Austrian Basics Parsley Potatoes Recipe Substitutions and Variations

Yukon Gold or Red Bliss potatoes make nice substitutes for potatoes when you want something with a texture similar to theirs.
Butter, without salt: Use ghee or a plant-based butter for a dairy-free option.
Avocado or sunflower oil: Substitute for olive oil.
Fresh parsley can be substituted with fresh cilantro or chives for a different flavor profile.
White pepper can be used for a milder taste; cayenne pepper can be used if heat is desired. Black pepper is called for in the recipe.

Pro Tips

1. Use a fork or skewer to check if the potatoes are done while simmering. It should go through with slight resistance, ensuring the potatoes don’t become too soft and break during sautéing.

2. For an extra creamy texture, you can add a splash of heavy cream or milk to the butter and olive oil mixture before coating the potatoes.

3. If you prefer a more robust flavor, consider adding minced garlic to the butter and olive oil mixture during step 4. Sauté the garlic until fragrant before adding the potatoes.

4. For a crispy exterior, ensure the potatoes are thoroughly dry after peeling and cutting. Excess moisture can prevent them from achieving a golden crust.

5. Garnish with a squeeze of lemon juice or a sprinkle of grated Parmesan cheese before serving to elevate the flavor profile.