How do I boil them correctly?

Put the potatoes in boiling, salted water. When tender, pour off the water, steam the potatoes dry in the pot and gently shake them together with butter and parsley. Allow about 35 minutes in all.

How much butter and parsley are needed?

For 4 servings: 1 spoon cold butter and 1 tablespoon finely chopped parsley. The butter should be cold and tossed in after steaming, not melted in the pot first.

Do I need a potato scoop?

No, but it gives the characteristic even balls. Without a potato scoop you can use small, evenly sized potatoes or cut them so they are equal in size and cook evenly.

English Potatoes

Name: English Potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg potatoes (firm, preferably of equal size); 1.5 l water (for boiling); 1 tsp salt (for the cooking water); 1 tbsp butter (cold); 1 tbsp parsley (finely chopped)

Erken's 'English potatoes': scooped potatoes boiled in salted water, steamed dry and tossed in cold butter and finely chopped parsley. A simple side dish from Stor kokebok 1914, p. 357.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 357 (falt i det fri)

Be the first to rate

About the dish

From the potato section in the chapter on root vegetables and greens. 'English potatoes' were neatly cut, boiled potatoes tossed in butter and parsley — a simple garnish potato for roasts and fish.

How to make it

1
Prepare the potatoes
Wash and peel the potatoes. Scoop them out with a potato scoop (melon baller) or cut them into even, neat pieces.
2
Boil
Put the potatoes in boiling, salted water and boil until tender.
3
Steam dry
Pour off the water and let the potatoes steam dry in the pot for a moment.
4
Toss in butter
Gently toss the potatoes in 1 tablespoon cold butter and 1 tablespoon finely chopped parsley. Serve at once.

Changes from the original

Quantities are estimated and given in modern measures (1 spoon butter ≈ 1 tablespoon). 'Potetjern' is described as a potato cutter/melon baller. The language of the steps has been modernized.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 357) → 1949 (korrekturlest, s. 394)~59% av teksten endretfjernetlagt til

~~Poteter saltet vand 1 ske koldt smør 1 spiseske fint hakket persille.~~ De vaskede, ~~skrællede~~ skrelte og med et potetjern ~~utskaarne~~ utskårne poteter ~~sættes~~ settes over ~~ilden~~ varmen i kokende, saltet ~~vand; naar~~ vann; når de er kokt, ~~slaaes vandet væk, poteterne~~ slåes vannet vekk, potetene dampes og omrystes ~~let~~ lett i 1 ~~ske~~ skje koldt smør og en ~~spiseske~~ spiseskje fint hakket persille.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What are 'English potatoes'?: Peeled potatoes scooped out with a potato scoop (into even balls), boiled in salted water, steamed dry and tossed in cold butter and finely chopped parsley. From Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 357.
How do I boil them correctly?: Put the potatoes in boiling, salted water. When tender, pour off the water, steam the potatoes dry in the pot and gently shake them together with butter and parsley. Allow about 35 minutes in all.
How much butter and parsley are needed?: For 4 servings: 1 spoon cold butter and 1 tablespoon finely chopped parsley. The butter should be cold and tossed in after steaming, not melted in the pot first.
Do I need a potato scoop?: No, but it gives the characteristic even balls. Without a potato scoop you can use small, evenly sized potatoes or cut them so they are equal in size and cook evenly.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!