Green Potatoes (Cartofi verzi)

Submitted by:
Viviana Iacob, Munich, Germany
Theater history

Image Source: Author


1/2 kg new potatoes
1 bundle parsley
1 bundle dill
1 green onion
1 young garlic, leaves included (Young garlic looks like a green onion. If you cannot find it, one garlic clove finely grated will suffice.)
100 g butter (If you can find cultured butter that would be best. It has a deep flavor, both sweet and tangy. If you cannot find it, a butter that has 80 percent fat will do well. The rule of thumb here is: the fattier the better.)
1 teaspoon of coarse salt (I use salt from the river Saale. If you use table salt, then use half a spoon.)
Serves 2 people

1. Clean your potatoes in cold water. New potatoes don’t need to be pealed but you should cut away any blemishes and spots. Put 1 litre of water to boil, add the potatoes and your coarse salt of choice.

2. While the potatoes are boiling, prepare the rest of the ingredients. Wash the parsley, dill, onion and green garlic in cold water. Set them aside to dry or dry them with a towel. Chop them as finely as you can. The finer they are, the smoother the taste will be. Set them aside in a bowl.

3. When the potatoes are boiled, drain them in a colander and return them to the pot in which they boiled. Place the pot on a heat resistant surface and add immediately the chopped herbs, onion, garlic and the 100 g of butter. Put a lid on the pot. With a towel or kitchen mittens grab the pot by the handles and shake it gently. Set it aside for 10 minutes. The steam will melt the butter creating a velvety green sauce which will cling to the potatoes. Take the lid of and transfer the potatoes to a serving dish.

This dish is quite impressive on its own but it can also accompany grilled or smoked trout. With a chilled crisp white wine this makes for a spectacular summer dinner.


This recipe reminds me of home, of my mom’s beautiful garden and the tastes of my childhood. It is her favoured potato recipe and the first dish she taught me to cook. She makes the butter herself and the aromatic herbs come from our garden.
New potatoes have a grassy buttery taste; the skin is supple and delicate. The green sauce enhances these qualities. This is a very simple recipe but because it is so simple the ingredients should be the best quality that you can find. You can also play with the proportion of ingredients in the green sauce. My mom prefers them on their own and hers are more garlicky. I prefer a stronger dill flavor since I always eat them with trout. But parsley could also take center stage if you want to try them with a poached egg or with a mildly matured cheese.
The recipe does not have a title. It’s simply a dish that we prepare and enjoy in the early summer. And yet, green is the AvH color, so why not call them green potatoes.

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