Portions: 6 servings Calories: 199kcal |
Potatoes are a great nutritious food choice for a healthy diet, but if you need more flavor in your life, then add this creamy parsley potatoes recipe to your culinary recipe box. This Danish potato dish is the perfect side dish to serve with grilled meat or fish.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Preparation
Creamy parsley potato recipe.
Why I ā¤ļø it
This recipe is based on an old Danish recipe that I learned from my mother-in-law (one of the best cooks I have ever met), and it is also one of my favorites. I added carrots to make this dish lighter. I hope you like it. I like that it can be made on the stove; no oven is needed.
I enjoy my yearly visits to Denmark and the food. Good food. And I count potatoes with parsley sauce as one of those, and my kid loves her grandmother's buttery parsley potatoes with a nice creamy texture and can enjoy them year-round.
Creamy parsley Danish potato recipe
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Utensils and tools
Ingredients
- 2 pound [0.9 kg] potatoes (red potatoes work great)
- 1Ā½ teaspoon of salt, divided
- 2 large carrots
- 4 tablespoons of butter
- 1 large white onion, cut into slices (see notes)
- 1 tablespoon of all-purpose flour
- 2 cups of whole milk (whole or skim)
- 4 tablespoons of minced fresh curly parsley
- 1 teaspoon of sweet paprika
- Ā¼ teaspoon of black pepper (freshly-cracked, or ground)
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Boil potatoes
Cut the potatoes into quarters and the carrots into thick slices. In a large pot, boil potatoes and carrots in salted water until they are tender but firm (check with a fork), having added 1 teaspoon of salt to the water for boiling.
Drain the water.
Step 2: SautƩe the potatoes
In a saucepan, heat the butter, over medium-high heat.
Add the carrots and potatoes and cook and stir for two minutes. Set to medium heat. Add the onion and cook and stir until the onions are translucent.
Step 3: Make the sauce
Sprinkle the flour and mix thoroughly, be careful that the mix doesn't burn.
Add the milk, and fresh parsley, and stir until the mix is uniform. Boil over very low heat until you obtain a rich sauce.
Step 4: Season
Season with salt, and pepper to taste. Sprinkle with paprika.
Top tips
- If you are a vegan, try using vegan butter or vegetable oil and soy milk (or a similar milk substitute), I have done it with good results.
- You can also use a tablespoon of onion flakes in lieu of the onion, and sometimes I do when I am lazy.
- You can also use flat-leaf parsley if that's what you have at hand.
Serving suggestions
These creamy parsley potatoes go really well with my Danish-inspired cod fish cakes, air fryer chicken drumsticks, roasted chicken, turkey chops, and pork escalopes.
It's also great with grilled meats or this simple cube steak.
Nutritional information
Calories: 199kcal - Carbohydrates: 27g - Protein: 7g - Fat: 8g - Saturated Fat: 2g - Cholesterol: 8mg - Sodium: 646mg - Potassium: 824mg - Fiber: 5g - Sugar: 6g - Vitamin A: 3530IU - Vitamin C: 19.8mg - Calcium: 148mg - Iron: 5.1mg
FAQs
How long do potatoes in the fridge stay good for?
If you have any leftover parsley potatoes, store them in the fridge in an airtight container and keep them for up to 48 hours.
Can you reheat parsley potatoes?
To reheat, sprinkle the leftover potatoes with Cheddar cheese and broil until the cheese is bubbly and golden brown.
What goes with parsley potatoes?
These creamy parsley potatoes go really well with air fryer chicken drumsticks, roasted chicken, turkey chops, and pork escalopes.
Print card
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Potatoes with Parsley Sauce
Ingredients
- 2 pound potatoes
- 1Ā½ teaspoon of salt , divided
- 2 carrots (large)
- 2 tablespoons vegetable oil (canola, corn or peanut)
- 1 white onion (large), cut into slices (see notes)
- 1 tablespoon of all-purpose flour
- 2 cups of milk (whole or skim)
- 4 tablespoons of fresh curly parsley , finely minced
- 1 teaspoon of sweet paprika
- Ā¼ teaspoon of black pepper (freshly-cracked, or ground)
Instructions
Step 1: Boil potatoes
- Cut theĀ potatoesĀ into quarters and theĀ carrotsĀ into thick slices. In a large pot, boil potatoes and carrotsĀ in salted waterĀ until they are tender but firm (check with a fork), having added 1 teaspoon ofĀ saltĀ to the water for boiling.Drain the water.
Step 2: SautƩe the potatoes
- In a saucepan, heat theĀ butter, over medium-high heat.Add the carrots and potatoes and cook and stir for two minutes. Set to medium heat. Add theĀ onionĀ and cook and stir until the onions are translucent.
Step 3: Make the sauce
- Sprinkle theĀ flourĀ and mix thoroughly, be careful that the mix doesn't burn.Add theĀ milk, and freshĀ parsley, and stir until the mix is uniform. Boil over very low heat until you obtain a rich sauce.
Step 4: Season
- Season withĀ salt, andĀ pepperĀ to taste. Sprinkle withĀ paprika.
Nutrition
By , published May 16, 2011 on Tia Clara
Angie L.
I just stumbled upon your site and am so excited to try some of your recipes. We are a dairy free household so it is challenge to find new and good dishes. I am particular excited to try my hand and cooking this! I was wondering if you think this dish would work if I substituted the milk for a coconut cream/milk. Would it compete to much with other flavors?
Tia Clara
I would suggest a more neutral milk substitute, like rice or almond milk.