Parsley Chardonnay Potatoes

Chardonnay Potatoes

Yesterday we were sitting outside on the patio breathing in the sweet, warm spring air and thinking about what to cook while sipping a glass of Chardonnay. The sun reflected like gold in our wine glass and we had to think of golden buttery potatoes sprinkled with parsley. Since we had New Potatoes from the market and Chardonnay already opened we decided to make Parsley Chardonnay Potatoes. The recipe is so simple and gives immediate satisfaction.
When you need a little sunshine in a bowl these delicious potatoes are just the thing. They remind us of growing up in Europe and having grandma in the kitchen bustling by the stove while the most wonderful smells drift out into the living room and invite you to take a peek into the kitchen, perhaps to steal a look or even a morsel from a steaming pot on the stove.


Potatoes have always been a staple in our house to go with a meat dish like a roast or Schnitzel or just a salad with vinaigrette. In Austria and Hungary when you order a Schnitzel you often get a side of potatoes with parsley.

fingerling potatoes

Our little twist on the potatoes that grandma used to make came from adding our favorite ingredient ~ wine! The butter and wine (we used a chardonnay, but you can use any smooth buttery white wine) give the potatoes a creamy texture that contrasts nicely with the crisp edges from the pan roasting. We of course tasted the wine as well to make sure it was just right for the dish 😉 The Chardonnay was from Summerland Winery with citrus notes, French oak, and a hint of sea breeze.

cook potato



Besides the wine, what really makes these potatoes (and us) happy is the parsley that we add just before finishing them. The parsley gives it a hint of freshness and makes the potatoes look more adventurous. These Parsley Chardonnay Potatoes make the perfect side dish with your Sunday roast or any time of the week.

Chardonnay Potatoes

Parsley Potatoes with buttery Chardonnay

Serves: 4  |  Time: 30 min
1 Lb New Potatoes – 12 to 15 potatoes
3 tbsp Butter
1/3 cup of buttery Chardonnay
1/2 bunch of Parsley – minced
1. Wash the potatoes real well. Place the potatoes with skin in a large pot and fill the pot with cold water until the potatoes are covered.
2. Bring the pot to a boil, add the salt and place the lid loose enough that the steam can escape. Cook over medium high for 10 – 12 minutes until potatoes are al dente.
3. Transfer potatoes to a colander and let them cool a little and then remove peel. Wash and finely chop the parsley.
4. Heat the butter in a large skillet, add the peeled potatoes and with a large wooden spoon gently stir them around until they are all coated with the bubbling butter for about 2 minutes.
5. Carefully pour in the wine and continue to move the potatoes around and cook for 3-4 minutes. After the wine is reduced and has perfumed the lovely golden little globes, you can add the parsley and stir well one more time, but please be gentle so that the potatoes don’t break apart.Wine Pairing: Summerland Chardonnay with zesty citrus and creamy buttery notes, a bit of French oak, and a hint of sea breeze. You can have any buttery Chardonnay or even a nice round Sauvignon Blanc.

Do you have an all time favorite potato recipe?

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  1. says: Susan

    I love a buttery chardonnay! I would have never thought to add wine to potatoes like this but am already thinking how much I would enjoy them. I’ll bet your grandmother’s cooking was wonderful!

  2. Thank you for your visit Kedves Elisabeth, and we are so glad that you like COrina’s photos and the parsley potatoes. Every time when we arrive in Budapest, the first meal we order in a restaurant is “rantot hus petrezselymes krumplival”.
    California coast is beautiful in the early spring but we have many really cold days and evenings, and we always talk about how Florida has the ideal Beach weather.

  3. says: Anne Marie

    Yumm just thinking of having these potatoes now and would not mind eating them under that tree with a bottle of Chardonnay. The parsley adds a nice touch.

  4. Thanks for sharing your sweet memories from Hungary. Love the parsley potatoes…totally defines spring, with the way it is prepared. The buttery Chardonnay adds an exquisite flavor, unmatched by anything else.
    Judit, your photos are amazing; sure looks like a perfect spring climate with the delicate flowers and the blooming beautiful tree. I would trade Florida any time for sunny California…just would have to pack up my entire family, who may not want to leave! Hugs,

  5. This look delicious, I like the addition of wine and a chardonnay would be perfect. I am about to start planting potatoes for the winter season here in Australia. Will look forward to a little wine with my potatoes soon.