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PETERSILIENKARTOFFELN (Parsley Potatoes), German
This is a very common side dish in Germany and can be found throughout. In fact, Petersilienkartoffeln are often served as the side dish in nice restaurants, especially with fish. The tricky part is to find the right kind of potatoes so that you get the proper firmness so your potatoes don't come out half mashed.
Also, the better the chef making the potatoes, the finer the parsley is chopped. They use Italien parsley, not our curly kind. You should only see specks of parsley, and of course NO STEMS! RH
Peel and boil potatoes in salt water. Drain. Melt butter, add parsley, then potatoes and steam a few minutes. Serves 4.
Contributed by Mrs. Clare Balluff Fragos, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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