Stewed young potatoes with parsley
8 servings
75 minutes
Stewed young potatoes with parsley embody home comfort and simplicity. In European cuisine, it holds a special place as the combination of tender potatoes, butter, and fragrant parsley creates a harmony of flavors. This recipe evokes memories of rural summer evenings when freshly harvested potatoes become the star of dinner. Cooked in its own juice, it acquires a rich, velvety taste while parsley adds a light freshness and zest. This dish is versatile—it can be served as a side to meat and fish dishes or enjoyed on its own with a glass of white wine. A perfect blend of softness, aromas, and tradition that warms the soul.
1
Using a mandoline, slice the potatoes into thin rounds and place them in a skillet. Add water, salt, and pepper. Top with small pieces of butter. Cover with a circle of parchment paper, greased with butter on the inside.
- New potatoes: 900 g
- Water: 2 glasss
- Salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
- Butter: 75 g
2
Bring to a boil, reduce heat, and cook until tender for 30-35 minutes. Remove the parchment, sprinkle with parsley, and serve.
- Chopped parsley: 3 tablespoons
