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Boiled potatoes from Norway

In Norway boiled potatoes are served with nearly everything and virtually every evening. Boiled potatoes with parsley and butter are a common side dish for many Norwegian meals, including fish, meat, and even some holiday dishes.

This recipe shows how to prepare the perfect boiled potatoes Norwegian-style. While the basic preparation is similar, there may be slight variations in seasonings and serving styles across different regions of Norway.


6 potato (peeled)
1 t salt
2 T butter
1 T parsley (chopped fresh parsley)


Place the potatoes in a pan of cold, salted water. The water should just cover potatoes.

Cover the pan and bring to a boil over high heat. Reduce heat to medium and boil potatoes for 15-20 minutes for medium sized potatoes, or until tender. Drain the liquid. The potatoes should be fork tender, meaning they can be easily pierced with a fork but still hold their shape. Depending on the size and type of potatoes, it may take longer to boil potatoes. For example, larger potatoes may take up to 25 minutes.

Add butter and parsley. For added flavor, you can drizzle some olive oil over the potatoes. Season with salt and pepper, if needed.

Keep potatoes warm if they are going to be served later. Put the lid back on the pan, once liquid has been drained, and return to the stove - with the burner off.

Total time
40 minutes
Cooking time
Preparation time
6 servings


You can also use baby potatoes or red potatoes for this recipe, although starchy potatoes are not the best type to use.

If you prefer, you can peel potatoes after they have been boiled and cooled slightly.

Save the liquid from boiling the potatoes for home cooked soup or for the next time you make meatball gravy.

Unlike mashed potatoes, which are creamy and often mixed with cheese, boiled potatoes are simpler and retain their shape.

Boiled potatoes can also be used to make a delicious potato salad. Just add your favorite seasonings and dressings.

Leftover boiled potatoes are often used to make lefse, a traditional Norwegian flatbread.


Fresh herbs like thyme or rosemary can be used as an alternative to parsley, although parsley is very easy to grow at home. You can grow parsley in your own kitchen - in pots as long as you them close to the window.


Norwegian cuisine

easy, side dish
vegetables, dinner
Norwegian food recipes
Food in Norway