These Hungarian parsley potatoes are a perfect side dish for schnitzels, steaks or stews of various types of meat. If you are bored of French fries or mashed potatoes, this recipe can be a happy option to bring something new to the menu, a fresher spring-summer taste.
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- How to Make the Hungarian Parsley Potatoes?
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I learned this old recipe from my grandparents, and I used to make it the first time new potatoes appeared on the market, so it was a seasonal recipe. Over time, this changed, and now I use baby potatoes or even regular potatoes cut into pieces in the recipe.
Today I will cook for three people, so for three generous portions, I will use half a kilogram of baby potatoes and a bunch of parsley.
These are the main ingredients of the recipe, along with which we only need:
- sea salt, because without it, no dish has any taste;
- ground peppers, another essential spice when it comes to seasoning;
- sunflower oil, in which I will fry the potatoes a little;
- vegetable stock (or water), because the potatoes must be cooked at the end.
How to Make the Hungarian Parsley Potatoes?
Preparing the Ingredients
In the recipe for potatoes with Hungarian parsley, I don’t usually peel the potatoes, especially if I use new or baby potatoes; I wash them and dry them well with a kitchen towel. It is good that they are as dry as possible because they want to fry a little in oil at the beginning.
I will cut the larger potatoes into two or four, so they are all approximately the same size and cook simultaneously.
I have to chop the parsley as small as possible and start cooking because all ingredients are prepared.
Make the Parsley Potatoes
I heated three tablespoons of sunflower oil in a smaller pot or saucepan and fried the potatoes on medium to low heat. I don’t want it to form a crust on top, just to catch a little colour and give the roast a taste.
Season with half a teaspoon of sea salt and half a teaspoon of freshly ground black pepper, and let it fry for just two minutes, stirring.
First, I add half (or two-thirds) of the amount of parsley and mix so that they stick to the potatoes and leave a minute for the oil to fry them a little.
After that, pour about 100 ml (0.5 cups) of vegetable stock (or water), put the lid on and let it boil for about 15 minutes at medium temperature. The water must not cover the potatoes because cooking with the lid on the steam will also cook them.
The potatoes are ready if they are soft and have absorbed all the liquid from the pot. I add the rest of the parsley, which will remain fresh on top, and that’s it; you can serve the dish.
This was my Hungarian parsley potatoes recipe; in my opinion and that of the family, it is delicious and is the ideal side dish with the Hungarian beef paprikash.
For us, potatoes are a very often used ingredient in recipes, and if you like them too, I recommend some more from my blog, such as:
- Best Simple Potato Salad Recipe
- Easy Potato Moussaka Recipe
- Best Cheesy Potato Casserole Recipe
- Smoked Sausage Potato Soup
- Best Potato Salad With Homemade Mayonnaise
- Potato Stew With Smoked Sausage
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Hungarian Parsley Potatoes
- 1 Saucepan
- 500 g baby potatoes or new potatoes
- 1 bunch parsley chopped
- 3 tbsp sunflower oil vegetable oil
- 100 ml vegetable stock or water
- ½ tsp sea salt kosher
- ½ tsp ground pepper freshly ground
- Wash and dry the potatoes with a kitchen towel and cut the larger potatoes into two or four to become the same size.
- Chop the parsley as small as possible.
- Heat the sunflower oil in a saucepan and fry the potatoes on medium to low heat.
- Season with sea salt and freshly ground black pepper, and let it fry for two minutes, stirring.
- Add half (or two-thirds) of the amount of parsley, mix and leave a minute to fry.
- Pour the vegetable stock, put the lid on and let it boil for about 15 minutes at medium temperature.
- Add the remaining parsley and serve as a side dish with schnitzels, steaks or meat stews.