Best 3 Norwegian Parsley Potatoes Recipes
Searching for an easy yet delightful side dish to accompany your favorite main courses? Look no further! Discover the vibrant flavors of Norwegian parsley potatoes, a classic Scandinavian dish bursting with rustic charm. This delectable dish features tender potatoes enveloped in a vibrant parsley sauce, creating a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey to uncover the secrets of this cherished dish, as we delve into the art of selecting the perfect potatoes, preparing a rich and flavorful sauce, and achieving that perfect balance of textures. Get ready to elevate your dining experience with Norwegian parsley potatoes, a true testament to simple yet satisfying cooking.
Check out the recipes below so you can choose the best recipe for yourself!
NORWEGIAN PARSLEY POTATOES
I love to use parsley in many dishes, and it suits the fresh taste of small red potatoes well. Even though they're easy to prepare, they look fancy and go great with baked ham. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.
Nutrition Facts : Calories 183 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
NORWEGIAN PARSLEY POTATOES
This simple recipe is precisely how my Norwegian born BIL taught my sister to make parsley potatoes. He insists that the potatoes do not taste as good if the salt is not cooked with the potatoes. Once I cooked the potatoes for my sister and didn't put the salt in the water first. He had a fit and wouldn't eat them after taking one bite and asking me if I had salted them before cooking.
Provided by CarrolJ
Categories Potato
Time 50m
Yield 1 quart, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Put the water, salt and potatoes in a pot and cook until the potatoes are just tender.
- Drain well.
- Pour the melted butter over the potatoes.
- Sprinkle the chopped parsley over the potatoes and toss lightly.
- Serve hot.
NORWEGIAN PARSLEY POTATOES
Steps:
- 1. Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife remove one narrow strip of skin around the middle of each potato. In a large skillet melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through. Makes 6-8 servings.
Tips and Conclusion
To make perfect Norwegian parsley potatoes, start by selecting small and uniform-sized potatoes. This will ensure that they cook evenly. Peel the potatoes and cut them into quarters. After that, boil the potatoes in salted water until they are tender but still have a slight bite to them. Drain the potatoes and return them to the pot. Add the butter, parsley, and salt to taste. Toss the potatoes to coat them evenly. Serve the potatoes immediately. You can also sprinkle some additional chopped parsley on top before serving. To enhance the flavor even more, try using a flavorful butter, such as garlic butter or herb butter. You can also add other herbs, such as chives, tarragon, or dill, to the parsley potatoes. If you are looking for a crispy exterior, consider roasting the potatoes in the oven after boiling them. For a more elegant presentation, you can use small red potatoes and leave the skin on.
In conclusion, Norwegian parsley potatoes are a simple but delicious dish that can be enjoyed as a side dish or a main course. They are easy to make and can be customized to your liking. With their buttery flavor and fresh parsley aroma, these potatoes are sure to be a hit with your family and friends. So next time you are looking for a quick and easy weeknight meal, give Norwegian parsley potatoes a try.
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