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!

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Parsley potatoes

Ingredients

Makes 4 portions

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

Method

• 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.