Potatoes with Parsley

Hungarian Potatoes with Parsley

I have never seen this except in Central Europe. But here it is a classic, served as a side dish with deep fried items. My best combo: parsley potatoes, pork chops in flour (see the recipe) and peach or pear compote. Such a treat!

Parsley potatoes


Makes 4 portions

  • 2 pound of floury potatoes
  • 2 large onions
  • 3 tbs vegetable oil
  • 1 cup or more fresh parsley, chopped


  • Peel and cube the potatoes. Boil them until soft, then drain. (5-8 min)
  • Warm up oil in a large pot, add the onions and salt and saute them over low heat. Once translucent, add the drained potatoes and mix. Saute for another 5 min.
  • While still hot, add the parsley, toss and enjoy.


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