And this time in the spotlight a delicious floury potato, which gets his flavor by the adding of chives parsley butter and a pinch of seasalt. And that's all you need, believe me.
Potatoes are very popular as a side dish in the Netherlands (although pasta and rice are great runner ups). And maybe you ask yourself why potatoes are such a popular side dish, but that's because you can vary them in so many ways. Bake them, steam, fry, cook or mash them. And probably I forget a few preparations.
There are a lot of different kind of potatoes, each one which it's on characteristics and flavor. A small potnatie, new harvest a delicious Eigenheimer or an Opperdoezer. And the purple truffle potatoes. So you always find a potato that suits you best.
It's a good taste!
Potatoes with chives parsley butter and a pinch of
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Potatoes with chives parsley butter and a pinch of seasalt
- 5 stalks parsley cut fine
- 5 stalks chives cut fine
- ½ teaspoon seasalt coarse
- 50 grams butter unsalted, room temperature
- 1 kg potatoes floury like Bintje
- Prepare the parsley chive butter by mixing the parsley, chives and sea salt through the butter.
- Peel the potatoes and quarter them.
- Wash them well.
- Put them in a pan with 5 cm water and a pinch of salt. If needed add water until the potatoes are at least covered with 1 cm extra water.
- Bring the water to the boil and cook the potatoes until they're done, in about 20 minutes. (You know when they're done when you prick the potatoes with a fork and you won't feel any resistance).
- Drain the potatoes and put them back on the heat for 15 seconds (the potatoes will get a dry outside).
- Add the herb butter and leave for about 1 minute.
- Mix the butter through the potatoes.
- Serve immediately
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.