Buttery Parsley Potatoes
This parsley potatoes recipe is ultra buttery and infused with fresh parsley, turning simple and traditional flavors into an elevated side dish with only 4 ingredients.
Why This Recipe Works
- One pot. This parsley red potato recipe is easy and you only need one pot. 🙌🏼 To me, this is huge! If we can eliminate additional dishes, I’m all for that.
- A simple recipe. If you know how to boil potatoes, then you know how to make parsley potatoes.
- Uses minimal ingredients. This buttery parsley potatoes recipe uses 5 ingredients. Most of which you may already have on hand.
Red Potatoes: Use baby or petite red potatoes for this recipe. If the potatoes vary in size, you can cut the larger sized potatoes in half so that they are similar in size to the others.
Fresh Parsley: I prefer to use fresh parsley in this recipe rather than dried. Dried parsley is intended for cooking as it needs time to be rehydrated and softened. Fresh parsley will give the best flavor.
Butter: You can use salted or unsalted
- Boil the potatoes.
- Mix the potatoes vigorously with a wooden spoon, breaking the potatoes up a bit.
- Add the chopped parsley and butter.
- Season with salt and pepper to taste, and serve the buttery parsley potatoes warm.
Like mentioned at the top of this post, this recipe is so versatile and would go great with a handful of main course recipes, but here are a few more:
- Bacon Burgers
- Dijon Mustard Chicken
- Ramen with Vegetables
- Honey Lime Chicken Enchiladas
- Lemon Honey Glazed Salmon
Use fresh parsley for a refreshing and clean taste. Dried is more potent and the texture is more crunchy. Dried parsley is to be added when cooking because it needs time to rehydrate and soften. Because we are adding the parsley at the end, fresh is best.
Add some garlic powder or minced garlic to the potatoes for extra flavor if desired.
Crushing the potatoes a bit when you add the butter and parsley will help the potatoes soak up the buttery parsley flavor better.
Salting the water before boiling the potatoes. This is just one more step that will add flavor to these delicious red parsley potatoes.
Store in an airtight container in the fridge for 3-4 days.
It depends on the size of the potatoes. Smaller potatoes will boil in about 10-15 minutes, and larger potatoes up from there. Cutting potatoes into smaller pieces will result in a faster cook time.
Poke the potatoes with a knife or fork. The knife or fork should slide through easily with little resistance and shouldn’t fall apart. If it falls apart, then you’ve overcooked the potatoes.
Parsley can be eaten dried, fresh or cooked.
Parsley is super yummy on potatoes. I also use it as a garnish for some of my pasta recipes.
While they are a starch, potatoes do contain vitamins, minerals and some antioxidants.
Yes, fresh dill is a great option. Finely chop it and add it to taste.
More Potato Recipes
- Funeral Potatoes
- Creamy Scalloped Potatoes Recipe
- Homemade Mashed Potatoes
- Hasselback Potatoes
- Twice Baked Potatoes
- 2 lbs baby red potatoes
- 3 teaspoons kosher salt
- 3 tablespoons parsley - chopped
- 6 tablespoons butter - cubed
- salt & pepper to taste
- Place the potatoes in a pot filled with cold water. Bring the water to boil. Once boiling add the salt to the water. Reduce to a simmer and continue cooking until the potatoes are very fork tender and the skins are starting to come away from the potatoes. About 20-30 minutes (depends on the size of the potatoes).
- Once tender, drain the water. Place the cubed butter and the parsley in the pot and stir with a wooden spoon, so that the potatoes break up a bit. Cover the pot with a lid and let sit for a few minutes so that the butter can fully melt.
- Taste and season with salt and pepper. Serve!
This recipe was originally published on March 14, 2020. It was republished on August 15, 2021 to include additional information and photos.