Simple, comforting potatoes tossed with butter and bright green parsley.
These parsley potatoes are one of those quiet little dishes that have lived in Hungarian kitchens forever — never loud, never demanding attention, but always there when you need something warm and familiar.
It’s the side that showed up next to Sunday roasts, weekday stews, or a quick fried egg when life was busy. Every family made it a little differently, but the feeling was always the same: soft potatoes, a touch of butter, and the fresh green of parsley turning something simple into something comforting.
It’s the kind of food that reminds you how little it takes to feel at home — just a pot, a handful of ingredients, and a few peaceful minutes in the kitchen.
These parsley potatoes go beautifully with my Beef Stew (marhaporkolt) recipe.
Hungarian Parsley Potatoes (Petrezselymes Krumpli)
Ingredients
Method
- 1. Peel the potatoes and cut them into evenly sized pieces so they cook at the same speed. Chop the fresh parsley and set aside.2. Bring a pot of salted water to a boil. Add the potatoes and cook until tender, then drain well.3. In a large skillet, melt the butter over medium heat. Add the drained potatoes and gently sauté for 1–2 minutes, turning carefully so they don’t break apart.4. Sprinkle the chopped parsley over the potatoes, season lightly with salt if needed, then remove from heat.