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–+ servings
Hungarian Parsley Potatoes-Served in the Bowl With More Chopped Parsely

Hungarian Parsley Potatoes

Course: Dinner, Side Dish
Cuisine: Hungarian, International
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: Hungarian parsley potatoes, parsley potatoes, parsley potatoes recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 portions
Calories: 261kcal
Author: Timea
These Hungarian parsley potatoes are a perfect side dish for schnitzels, steaks or stews of various types of meat.
Print Recipe
Metrics - US Customary

Equipment

  • 1 Saucepan

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

It is best to prepare from new or baby potatoes.
Instead of sunflower oil, you can use any vegetable or olive oil.

Nutrition

Calories: 261kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 541mg | Potassium: 811mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1676IU | Vitamin C: 58mg | Calcium: 48mg | Iron: 3mg