Oesterreichische Beilagen Petersil Erdaepfel Recipe

There’s something undeniably comforting and nostalgic about a plate of perfectly pan-fried potatoes—crispy on the outside, tender on the inside, and generously tossed in butter and fresh parsley.

My go-to side dish when I am cooking Austrian fare is Petersil Erdäpfel. Waxy potatoes are the foundation of this heartiness, and I think they complement the Petersil Erdäpfel almost perfectly, owing to their buttery texture.

But if you only associate parsley with a lackluster garnish, the kind you ignore and push to the side of your plate, you might need to rethink parsley. The fresh parsley in this dish, which practically screams for the presence of waxy potatoes, not only demands the attention of your taste buds but also significantly increases the dish’s nutritional value.

Ingredients

• Waxy Potatoes: Rich in carbohydrates, providing energy; good source of vitamin C.
• Butter: Adds creaminess and flavor; source of saturated fats.
• Salt: Enhances flavor; essential for electrolyte balance.
• Black Pepper: Adds spicy warmth and flavor depth; contains antioxidants.
• Fresh Parsley: Rich in vitamins A, C, and K; adds freshness and color.

Ingredient Quantities

• 500 grams of waxy potatoes
• 2 tablespoons of butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons of fresh parsley, finely chopped

How to Make this

1. Start by cleansing the spuds thoroughly with cold running water. For a little more texture and flavor, keep the skins on.

2. Put the potatoes into a big saucepan and completely immerse them in cold water. Add a little salt to the water.

3. Over high heat, bring the water to a boil. Then, reduce the heat to medium-low and simmer gently for about 20-25 minutes, or until the potatoes are fork-tender.

4. Strain the potatoes in a colander and allow them to cool somewhat so they can be handled without risk of burning. When they are sufficiently cool, peel the potatoes.

5. After peeling, the potatoes should be cut into cubes or slices of roughly the same size, as per your predilection.

6. In a big frying pan, melt the butter over medium heat.

7. Place the potato parts in the frying pan and sprinkle with salt and freshly ground black pepper. Fry for about 5-7 minutes, stirring now and then, until the potatoes are just browned and heated through.

8. Finely chop fresh parsley and shower it over the potatoes.

9. Gently toss the potatoes in the skillet so that all of them are coated with the butter, seasoning, and parsley.

10. As a delightful accompaniment to a range of main courses, this warm side dish shines.

Equipment Needed

1. Kitchen sink or faucet (for cleansing potatoes)
2. Large saucepan
3. Colander
4. Peeler
5. Cutting board
6. Knife
7. Large frying pan or skillet
8. Spatula or wooden spoon
9. Measuring spoons

FAQ

• Q: What type of potatoes work best for Petersil Erdäpfel?A: Ideal for boiling are waxy potatoes, as they hold their shape very well after being boiled.
• Q: Can I use margarine instead of butter?A: Yes, you can replace butter with margarine, but the flavor might be affected somewhat.
• Q: How finely should the parsley be chopped?A: To finely chop the parsley will ensure even distribution of its flavor throughout the dish.
• Q: Can I add other herbs or spices?A: Although the classical recipe uses parsley, you may try herbs like dill or chives for variation.
• Q: Is it necessary to peel the potatoes?A: Skins have all kinds of good stuff in and on them; they can provide additional texture and nutritional benefits when left on fruits and vegetables. But peeling is also fine. There are things I peel, and there are things I leave unpeeled.
• Q: Can this dish be made ahead of time?A: Yes, prepare it a few hours in advance. Just reheat gently before serving.
• Q: What main courses pair well with Petersil Erdäpfel?Wiener Schnitzel, roasted meats, or grilled fish make a beautiful pairing.

Oesterreichische Beilagen Petersil Erdaepfel Recipe Substitutions and Variations

You can use Yukon Gold potatoes or red potatoes in place of waxy potatoes. Potatoes of the waxy sort are somewhat hard to find these days, but yukon gold and red potatoes are more than appropriate substitutes.
Margarine: Substitute with olive oil or a vegan butter alternative for a dairy-free alternative.
Salt: Employ sea salt or kosher salt as substitutes.
Substitute white pepper for black pepper to achieve a less intense flavor and a milder seasoning.
If fresh parsley isn’t on hand, use fresh cilantro or chives as a substitute. This holds true for any recipe calling for fresh parsley.

Pro Tips

1. Uniform Cutting When chopping the potatoes after peeling, try to keep the pieces uniform in size. This ensures even cooking and enhances the overall texture when frying.

2. Potato Cooling Trick After boiling, let the potatoes cool slightly in the colander; this helps the steam evaporate more rapidly, so they won’t become too soggy when frying. Alternatively, you can place them on a paper towel for better moisture absorption.

3. Butter Flavor Boost For a richer flavor, consider browning the butter slightly before adding the potatoes. Heat the butter until it starts to turn to a light golden brown and emits a nutty aroma, then add the potatoes.

4. Season Layering Season the potatoes with salt and pepper just after you’ve drained and peeled them. This layering approach helps in infusing the flavor deep into the potatoes before frying.

5. Herb Variation While parsley adds freshness, you can experiment with other herbs such as thyme or chives for different flavor profiles. Adding a splash of lemon juice at the end can also enhance the dish’s brightness.