Danish summer means new Danish potatoes. And something as simple as freshly boiled new potatoes tastes wonderful.
These boiled new potatoes tossed in parsley butter with shallot make a superb side dish that goes with any summer dinner.
The potatoes are boiled until tender and then tossed in a parsley butter that melts beautifully into the potatoes’ own natural flavour.
I like to add finely chopped shallot for even more flavour, and sometimes a little crushed garlic or fresh lemon zest and juice, which adds a lovely freshness. It depends a little on what they are being served with.
The potatoes are not only easy to make but also incredibly versatile. Serve them as a side with both meat and fish dishes, or as part of a summer buffet. Try them next time boiled new potatoes are on the menu.
If Danish potatoes aren’t in season, you can of course make them with potatoes from elsewhere. Buy small, good-looking potatoes – they give the best result.
Boiled Potatoes with Parsley Butter
Ingredients
- 1 kg small new potatoes
- 60 g butter
- 1 bunch parsley, finely chopped
- 1 shallot, finely chopped
- Salt and freshly ground pepper
Method
- Scrub the potatoes clean of any dirt. I prefer to leave the skins on and peel them after cooking if needed – depending on how thick the skins are. You can also eat them with the skins on, or peel them before boiling, – it’s up to you.
- Bring the potatoes to the boil in a pan with plenty of well-salted water. Add a few peppercorns and the parsley stalks if you like.Let them boil over a medium heat for about 5 min. with the lid on. Take the pan off the heat and leave the potatoes to finish cooking in the hot water, covered – for about 10-15 min. The time depends on the size of the potatoes, – so test them with a skewer once they have stood for 10 min. If they are still very hard, simply turn the heat back on for a couple of minutes, or leave them to stand longer. You quickly learn to judge the cooking time once you’ve done it a few times.
- While the potatoes finish cooking in the water, start on the parsley butter.*If the potatoes are to be peeled afterwards, wait with the butter until they are peeled.
- Melt the butter in a small saucepan and cook the shallot gently until soft and translucent.
- Add the parsley and let it cook in the butter for a couple of minutes, then season with salt and freshly ground pepper.
- Toss the potatoes thoroughly in the butter and serve with extra freshly ground pepper on top.
Nutrition
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