Norwegian Parsley Potatoes

January 2021 and the cold is serious now. Serious in the Vermont sense — long stretches below zero at night, the kind of cold that makes the house creak and the morning coffee mandatory before any decisions. The woodstove handles it. The house is tight. I've been here for thirty-seven winters and I know what it requires.

Carol moved to Stowe on Saturday. She called me from her new apartment, walking me through it via video call — small but good, second floor, a view of Mount Mansfield from the kitchen window that she was clearly delighted about. We made a plan to have dinner on Sunday, which meant I had a dinner to cook and a person to cook it for who wasn't on a screen. That's been rare enough this year that it felt like an occasion.

I made a pot-au-feu for Carol's arrival dinner — the big winter pot, beef and vegetables simmered for hours, served in stages the way the French do it. Broth first, then the meat and vegetables, mustard and cornichons on the side. It required two days of work and Carol ate three plates and said nothing for several minutes, which I took as the review I wanted. We talked until ten o'clock. She's going to be fine in Stowe. She's always been more resilient than she lets on.

The cooking lessons with Teddy continue. He made a proper beef bourguignon this week, his first full braise, and sent a photo. It looked exactly right. Dark and glossy, the way a good braise looks. He's getting real. He's fifteen months into these lessons and he's becoming a cook. Not just someone who can follow a recipe but someone who is developing instinct. I can hear it in how he talks about food.

The pot-au-feu that Sunday was a two-day project, and Carol ate three plates of it — but what quietly held the whole meal together were the potatoes I served alongside, finished in butter and parsley the way I’ve done them for years. Norwegian parsley potatoes are the kind of recipe that doesn’t ask for attention but earns it, which felt exactly right for a dinner that was really about something else entirely. If you’re making a long braise or just need a side dish that tastes like someone actually thought about it, this is the one.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4

Ingredients

2 lbs small waxy potatoes (Yukon Gold or red potatoes), scrubbed
3 tablespoons unsalted butter
1/2 cup fresh flat-leaf parsley, finely chopped
1 teaspoon kosher salt, plus more for boiling water
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice

Instructions

Boil the potatoes. Place potatoes in a large pot and cover with cold, well-salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook 18—22 minutes, until a knife slides through the center with no resistance. Drain and let steam dry in the colander for 2 minutes.
Finish with butter and herbs. Return the empty pot to medium-low heat. Add butter and let it melt until just foaming. Add the drained potatoes and gently toss to coat, about 1—2 minutes. Season with salt and pepper.
Add parsley and lemon. Remove from heat. Add chopped parsley and lemon juice, toss once more to distribute evenly. Taste and adjust salt if needed.
Serve immediately. Transfer to a warm serving bowl. These are best eaten right away while the butter is still pooling around the potatoes.

Nutrition (per serving)

Norwegian Parsley Potatoes — The Side Dish That Belongs Beside a Long-Simmered Pot