📝 About This Recipe
A quintessential staple of German home cooking, Petersilienkartoffeln are more than just a side dish; they are a celebration of simplicity and fresh ingredients. These tender, waxy potatoes are tossed in a luxurious pool of melted high-quality butter and finished with a generous shower of vibrant, aromatic flat-leaf parsley. Perfect for accompanying a schnitzel or a delicate fish fillet, they offer a comforting, earthy flavor that defines the heart of the German dinner table.
🥗 Ingredients
Main Ingredients
- 1 kg Waxy Potatoes (e.g., Yukon Gold or Charlotte) (peeled and cut into uniform sizes)
- 1 tablespoon Sea Salt (for the boiling water)
- 2 liters Filtered Water (enough to fully submerge potatoes)
The Butter Coating
- 60 grams Unsalted European-style Butter (high quality for best flavor)
- 1 teaspoon Extra Virgin Olive Oil (to prevent butter from browning too quickly)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to add a subtle warmth)
- 1 pinch Ground Nutmeg (freshly grated is best)
The Herbs & Finishing
- 1 large bunch Fresh Flat-leaf Parsley (finely chopped, stems removed)
- 1 tablespoon Fresh Chives (optional, finely snipped)
- 1/2 teaspoon Lemon Zest (optional, for a bright citrus lift)
- 1 pinch Flaky Sea Salt (for final presentation)
👨🍳 Instructions
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1
Begin by selecting similar-sized waxy potatoes to ensure they all cook at the same rate. Wash them thoroughly under cold running water.
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2
Peel the potatoes carefully using a swivel peeler. If the potatoes are large, cut them into halves or quarters so each piece is roughly 1.5 to 2 inches in size.
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3
Place the prepared potatoes in a large pot and cover them with cold water, ensuring there is at least an inch of water above the potatoes.
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4
Add the tablespoon of sea salt to the water. This is crucial as it seasons the potato from the inside out while it boils.
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5
Bring the pot to a rolling boil over high heat, then reduce to a gentle simmer. Cover the pot partially with a lid.
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6
Cook the potatoes for 15-20 minutes. Test for doneness by piercing a potato with a sharp paring knife; it should slide in easily with no resistance, but the potato should not be falling apart.
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7
While the potatoes are boiling, wash the parsley and pat it completely dry. Finely chop the leaves, discarding the thicker stems.
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8
Once cooked, drain the potatoes into a colander. Return the potatoes to the hot pot for 1-2 minutes off the heat, shaking them gently to allow excess steam to evaporate.
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9
In a separate wide saucepan or the same pot (now dry), melt the butter and olive oil over medium-low heat until it begins to foam.
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10
Stir the fine sea salt, black pepper, and nutmeg into the melted butter to distribute the flavors evenly.
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11
Add the drained potatoes into the butter mixture. Gently toss or stir with a wooden spoon to ensure every potato is thoroughly glazed in butter.
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12
Turn off the heat completely. This prevents the parsley from cooking and losing its vibrant green color.
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13
Add the chopped parsley, optional chives, and lemon zest to the pot. Toss one final time until the herbs are evenly distributed and sticking to the buttery surface of the potatoes.
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14
Transfer the potatoes to a warmed serving bowl to maintain their temperature.
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15
Finish with a light sprinkle of flaky sea salt and serve immediately while the butter is glistening and the herbs are fragrant.
💡 Chef's Tips
Always use waxy (festkochend) potatoes; starchy potatoes will crumble and turn into a mess when tossed in butter. Ensure the parsley is very dry before chopping to prevent it from clumping together into a paste. Don't skimp on the salt in the boiling water, as potatoes absorb a lot of seasoning during the cooking process. High-quality butter is the star of this dish, so use a cultured European butter if available for a richer, nuttier profile. If reheating, do so gently in a pan with a tiny splash of water to loosen the butter without frying the potatoes.
🍽️ Serving Suggestions
Serve alongside a classic crispy Wiener Schnitzel and a wedge of fresh lemon. Pairs beautifully with pan-fried trout (Forelle Müllerin Art) or poached white fish. An essential accompaniment for German White Asparagus (Spargel) drizzled with Hollandaise sauce. Serve as part of a traditional Sunday roast with Sauerbraten and red cabbage. Complements a cold glass of dry German Riesling or a crisp, light Helles lager.