Boiled Potatoes with Parsley Butter

Recipe for boiled new potatoes tossed in parsley butter.

Course Side dish

Cuisine Danish

Nøgleord New potatoes

Total Time 30

Servings people

Calories 305kcal

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.