Boiled Potatoes with Parsley Butter is a tasty, easy, and elegant way to serve your potatoes. Serve it with this delicious Slow cooker rotisserie chicken or classic Beef Wellington. And you only need a little butter and lots of fresh herbs for this easy side dish!
Boiled Parsley Potatoes with Butter
Potatoes are incredibly popular in the Netherlands (although they are now closely followed by pasta and rice). You may wonder why the potato is so popular? Perhaps because you can do so many things with it. You can bake, steam, boil, fry, and puree them. And then I forget a few preparation methods.
Of course, you also have many different types of potatoes, each with its taste: a baby potato, a delicious Russet, or a Maris Piper. And don't forget the culinary purple potato. So a lot of variation.
This time delicious boiled potatoes on which, while still warm, you can melt a homemade parsley butter with chives. All those flavors mix with the potatoes. And this side dish is irresistibly delicious. Try it yourself!
What do you need for Buttery Parsley Boiled Potatoes?
To prepare these boiled potatoes with parsley butter, you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Butter - Real butter for that delicious creamy taste, which you mix with fresh herbs and then let it melt over the boiled potatoes. The potatoes absorb the butter and have a wonderfully creamy taste.
- Chives and Parsley - Fresh green herbs that you finely chop and with which you give extra flavor to the parsley butter.
- Sea Salt - Use sea salt to add a wonderful flavor accent to your herb butter.
How to make Buttered Potatoes with Parsley
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Peel the potatoes and cut them into even-sized pieces (this way, they are done at the same time). Wash them and put them in a pan of water. Make sure the potatoes are covered. Bring the potatoes to a boil and cook for 20 minutes. Check whether the potatoes are cooked by pricking the potato with a fork. If it goes in without resistance, the potatoes are ready Drain and let them steam dry for 20 seconds on low heat. Shake them up and down.
- Meanwhile, make the herb butter: mix the butter (at room temperature) with the sea salt.
- Add the chopped parsley and chives.
- Mix well with a fork. Add the parsley butter to the boiled potatoes and let the butter melt. Shake the potatoes well and serve.
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Boiled Potatoes with Parsley Butter
Chives Parsley Butter
- 5 stalks parsley cut fine
- 5 stalks chives cut fine
- ½ teaspoon sea salt coarse
- ½ stick butter unsalted, room temperature
- 2¼ pounds potatoes floury like Bintje
Ingredients you need per step are listed below the step in Italic
Chives Parsley Butter
- Prepare the parsley chive butter by mixing the parsley, chives and sea salt through the butter.5 stalks parsley, 5 stalks chives, ½ teaspoon sea salt, ½ stick butter
- Peel the potatoes and cut them into pieces to make all potatoes about the same size.2¼ pounds potatoes
- Wash them well.
- Put the potatoes in a pan with water, so they're ½ inch (1 cm) submerged.
- Bring the water to a boil and cook the potatoes for 20 minutes. First, check if the potatoes are done. You know they are done when you pierce them with a fork, and there is no resistance.
- Drain the potatoes and return the pan with potatoes to low heat for another 20 seconds (the water will evaporate). Shake the potatoes.
- Spoon the parsley butter over the potatoes and let stand for 1 minute.
- Then mix the butter well with the potatoes, and shake them well.
- Serve the boiled parsley potatoes with butter right away.