This is a simple Hungarian sidedish. My mother made it all the time when I was growing up. Later, I made it for my family. It dresses up the potatoes and goes very well with many of the typical Hungarian flavors.
Petrezselymes Krumpli, Parsleyed Potatoes
Ingredients
- 4 -6 medium potatoes
- 1/4 lb butter
- 3 stems fresh parsley snipped, or chopped
- 1/4 tsp salt
Instructions
- Boil potatoes,drain and peel
- Cut into large chunks and place in baking dish
- Pour melted butter over, salt, bake in 325° oven for one hour
- Just before serving sprinkle parley over evenly. Bake for 5 minutes or so to wilt parsley
- Serve!
Notes
An alternative method is after boiling the potatoes, transfer to skillet with butter and brown them. Add in the snipped parsley leaves and cook additional few minutes before serving.
