Culinary Guides

This is the simple side you want next to a couple of German bratwursts or a plate of schnitzel. Tender yellow potatoes, a little salt, and a good handful of fresh parsley are all it takes. Nothing fancy, just comforting and good.

Ingredients

• 2 1/4 pounds medium yellow-flesh potatoes (such as Yukon gold), scrubbed, eyes removed
• 1 pinch salt
• 1/3 cup chopped fresh parsley

Directions

1. Scrub the potatoes under cold water and remove any eyes or blemishes.
2. Put the potatoes in a large pot and cover with water. Add a pinch of salt.
3. Bring to a boil over high heat, then lower to medium-low and simmer about 20 minutes, until the potatoes are tender when pierced with a fork.
4. Test a larger potato with a fork; it should slide in easily. If not, simmer a few minutes more and check again.
5. Drain the potatoes and let them sit a minute so any extra moisture evaporates.
6. While the potatoes cook, rinse and dry the parsley and chop it finely.
7. Transfer the potatoes to a bowl, scatter the parsley over the top, and toss gently to coat.
8. Serve hot, alongside bratwurst, schnitzel, or any main you like.

A drizzle of melted butter or olive oil before the parsley makes them richer. You can boil the potatoes ahead and reheat them gently before serving.

Grower's tip: The parsley makes this dish, and it is easy to keep on hand. Parsley is slow to germinate, so soak the seed overnight and keep the soil moist until it sprouts. Cut the outer stems first and the plant will keep sending up fresh leaves for months.

Fresh parsley is the finishing touch, and a small patch keeps you in garnish all season. Start some parsley and a few other kitchen herbs by the back door for dishes just like this.