Parsley Potatoes

Parsley potatoes are really good when they are lightly browned outside, soft inside, and generously scattered with fresh parsley.

1. Peel the potatoes, and cut them into even cubes, so they soften at the same time.

2. Cook them almost tender in salted water – it is important that they do not fall apart.

3. Strain them, and let them dry off a little, so their surface dries.

4. In a pan melt the butter, toss the potatoes in it, and lightly brown them.

5. At the end sprinkle them with the finely chopped parsley, toss them through, and serve immediately.

Tip: Add the parsley only at the very end, off the heat, so it keeps its vivid colour and fresh flavour.