Peel the potatoes and cut into cubes, about 2 cm thick. I also like to take peeled triplets whole. Cover the potatoes without salt and without water in a fire-proof container in the oven and cook for about 20 minutes. The roasted aromas develop particularly deliciously with this type of preparation and the effort is minimal. Just before the end of the cooking time, turn the potatoes once so that they are lightly crispy on all sides.
When the potatoes are cooked, take the pan out of the oven, fold in the butter, salt and the chopped parsley.
Instead of parsley, you can season the potatoes with other herbs as you like.
The potatoes go well with pan-fried foods and vegetables.
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