Enhanced with parsley and delicately seasoned, potatoes (“Erdäpfeln” in Austrian), are a popular all-round classic, make the ideal side dish. In fact, you don’t even really need much more on your plate! The tuber is taking over kitchens worldwide – there is hardly any food which is as versatile. Available in many varieties, this crop of the nightshade plant is simply indispensable!



  • 12 potatoes (boiled)
  • salt
  • 4 tbsp butter
  • 1 bunch of parsley (finely chopped)

Directions for Parsley Potatoes

  1. Peel, quarter and cook the potatoes in salted water (with the lid on the pot) until soft.  
  2. Meanwhile, tear parsley leaves off the stems and finely chop with a sharp knife.
  3. Depending on the size of the potatoes, remove from the heat after 20 – 30 minutes and strain with a sieve.
  4. Heat the butter in a pan, add the potatoes and toss in the butter. Add the chopped parsley and toss the potatoes again.


Parsley Potatoes are so versatile they go with almost everything regardless of whether fish, meat or vegetables.


To make RÖSTERDÄPFEL (FRIED POTATOES), fry the potatoes, without parsley, until golden brown and season with salt and pepper for the perfect side dish.
If you pimp it in addition with a few further ingredients our hearty Erdäpfelgröstl is created.

Fried potatoes with sausage and bacon ist still perfect for using leftovers.
Austrian “Erdäpfelgröstl” is still the perfect dish for using leftovers. With Fried Potatoes, sausage and bacon – quick and easy to make and down to earth.


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