“This is northern version of similar Dalmatian potato. The difference is that it is advisable to take baby spring potato, the one with very thin skin. The best way to do it is to soak potato in cold water, wash it and than grate the potato skin with sharp knife. This side dish is popular in Zagreb region and it is served with various meats and “cuspajz” (spring vegetable stews). It can be done with old potato but it is much better if you have spring one.”
READY IN:
45mins
SERVES:
3
YIELD:
3 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently peal potato skin, and if possible just “shave” it.
  2. Cook for about 25-30 minutes (until toothpick can easily go through). Drain potato.
  3. In another pot put butter and finely minced parsley leaves. When butter starts to foam, add potato and fry it on butter 1-2 minutes. Serve hot.

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