Boiled potatoes with parsley
Peeled, cooked in salted water, tossed in butter and parsley — the basic side.
- Time
- 25 min
- Effort:
- easy
- Season
- all year
- vegetarian
- vegan
- classic
- budget
- quick
Ingredients for 4 portions
1 kgpotatoes · waxy
30 gbutter
½ bunchparsley
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 265 kcal |
|---|---|
| Protein | 5.1 g |
| Fat | 6.4 g |
| Carbohydrates | 44.8 g |
| of which sugar | 2.3 g |
| Fibre | 3.7 g |
| Salt | 0 g |
Not counted because listed without a quantity: salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel the potatoes, cut to an even size, cover with cold salted water.
- 2
Bring to the boil and cook for 18–20 minutes until a knife slides in easily.
- 3
Drain, let steam off briefly, toss with butter and parsley.