Creamy Parsley-Infused New Potatoes
Indulge in the delightful flavors of this creamy parsley-infused potato dish, a cherished classic in British cuisine. Traditionally enjoyed alongside a hearty roast beef meal, this recipe offers a versatile accompaniment perfect for grilled meats or barbecues. Using tender new potatoes, this dish features a luscious sauce made with fresh parsley, rich double cream, and a hint of Worcestershire sauce, creating a savory experience that delights the palate. Adapted from a charming recipe card, this version elevates the classic while remaining simple enough for weeknight dinners or special occasions. Enjoy this creamy delight hot, paired with fresh green peas and your favorite protein for a complete meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
New Potatoes
900 g (Washed, unpeeled, and boiled until cooked through, then sliced)
Yellow Onion
1 (Peeled and finely chopped)
Garlic Cloves
2 (Finely chopped)
Unsalted Butter
50 g (Melted)
Plain Flour
2 tablespoons (To thicken the sauce)
Reduced-Sodium Vegetable Broth
300 ml (To create the sauce)
Low-Fat Double Cream
300 ml (To add creaminess)
Dried Thyme
1 teaspoon (For seasoning)
Parsley
1 bunch (Stalks removed, finely chopped)
Worcestershire Sauce
1 tablespoon (To enhance flavor)
Egg Yolk
1 (To enrich the sauce)
Salt
To taste (For seasoning)
Freshly Ground Black Pepper
To taste (For seasoning)
Instructions
1
Begin by washing and boiling the new potatoes until they are cooked through but still firm. Once done, slice them into rounds and set them aside.
2
Peel and finely chop the yellow onion and garlic cloves.
3
In a large non-stick pan, melt the unsalted butter over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes or until the onion is soft and translucent.
4
Sprinkle the plain flour over the sautéed onion and garlic, stirring well. Cook for an additional minute to eliminate the raw flour taste.
5
Remove the pan from heat and carefully whisk in the reduced-sodium vegetable broth, low-fat double cream, and dried thyme to create a smooth mixture.
6
Return the pan to the stove and bring the mixture to a gentle boil, stirring occasionally until it thickens to a creamy sauce.
7
Once thickened, fold in half of the chopped parsley and the Worcestershire sauce, followed by the sliced potatoes. Allow to simmer for about 5 minutes, stirring occasionally until everything is heated through.
8
Turn off the heat and stir in the egg yolk, mixing well. Season with salt and freshly ground black pepper to taste.
9
Garnish the dish with the remaining parsley and serve immediately for a deliciously creamy side dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Parsley-Infused New Potatoes?
This is a classic British side dish featuring tender new potatoes coated in a rich, savory sauce made with double cream, fresh parsley, and Worcestershire sauce.
What kind of potatoes work best for this recipe?
New potatoes are the best choice as they maintain their shape well after boiling and slicing.
Do I need to peel the new potatoes?
No, the recipe calls for the potatoes to be washed but left unpeeled for added texture and nutrition.
Is this recipe suitable for vegetarians?
Yes, as it uses vegetable broth and does not contain any meat products.
What is the purpose of the egg yolk in the sauce?
The egg yolk is stirred in at the end to enrich the sauce, providing a silkier texture and deeper flavor.
Can I use dried parsley instead of fresh?
While fresh parsley provides the best flavor and color, you can use dried parsley if necessary, though the quantity should be reduced.
How long should I boil the potatoes?
Boil them until they are cooked through but still firm enough to be sliced without falling apart.
What type of onion should I use?
The recipe recommends using one finely chopped yellow onion for its sweet and mild flavor.
What can I serve with these creamy potatoes?
They are traditionally served with roast beef, but they also pair beautifully with grilled meats, barbecued dishes, or fresh green peas.
How many cloves of garlic are required?
You will need two finely chopped garlic cloves for this dish.
What is the role of the plain flour in the recipe?
The flour is used to create a roux with the butter and onions, which acts as a thickening agent for the sauce.
Can I substitute the vegetable broth with something else?
If you are not strictly vegetarian, you can use chicken broth as an alternative for a different flavor profile.
How much butter is needed?
The recipe calls for 50 grams of unsalted butter.
What kind of cream should be used for the sauce?
Low-fat double cream is recommended to achieve a rich consistency while keeping it slightly lighter.
Why is Worcestershire sauce added?
It adds a complex, savory depth of flavor that complements the cream and parsley.
How do I prevent the sauce from tasting like raw flour?
Ensure you cook the flour and onion mixture for at least one minute before adding the liquids.
Can I make this dish gluten-free?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend.
What is the best way to slice the potatoes?
Once boiled and cooled slightly, slice them into uniform rounds so they heat evenly in the sauce.
Should the dish be served hot or cold?
This dish is best enjoyed immediately while hot.
How much parsley is needed?
One full bunch of parsley, with stalks removed and finely chopped, is used for the recipe.
What type of pan is best for making the sauce?
A large non-stick pan is ideal to prevent the cream and flour mixture from sticking.
Is the thyme used fresh or dried?
The recipe specifies one teaspoon of dried thyme for seasoning.
How many grams of potatoes are used?
The recipe requires 900 grams of new potatoes.
Can I prepare this in advance?
You can boil the potatoes ahead of time, but the cream sauce and assembly are best done just before serving.
What if I don't have double cream?
Heavy cream is a suitable substitute if double cream is unavailable in your region.
How do I incorporate the egg yolk safely?
Turn off the heat before stirring in the egg yolk to prevent it from scrambling or curdling.
Does the recipe include salt and pepper?
Yes, salt and freshly ground black pepper are added at the end to suit your personal taste.
How do I garnish the dish?
Save half of the chopped parsley to sprinkle over the top just before serving for a fresh look.
Can I add other vegetables to this?
While this is a potato-focused dish, green peas or sautéed leeks would make excellent additions.
What is the total amount of liquid used in the sauce?
The sauce uses 300 ml of vegetable broth and 300 ml of low-fat double cream.