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. 

Make these parsley red potatoes alongside easy meals like instant pot beef stroganoff, Wingers sticky fingers, Johnny Carino’s bowtie festival, BBQ pineapple meatballs.

Buttery parsley potatoes in a glass bowl.

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.

Ingredients

Ingredients used to make parsley potatoes.

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

Step-by-Step Instructions

  1. Boil the potatoes.
Boiled red potatoes in a pot.
  1. Mix the potatoes vigorously with a wooden spoon, breaking the potatoes up a bit.
  2. Add the chopped parsley and butter.
Red potatoes, butter, and chopped parsley in a pot.
  1. Season with salt and pepper to taste, and serve the buttery parsley potatoes warm.
A pot full of Buttery Parsley Potatoes.

Suggested Servings

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:

Recipe Tips

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.

Storing

Store in an airtight container in the fridge for 3-4 days. 

A close up photo of parsley potatoes in a black pot.

FAQs

How long to boil potatoes?

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.

How do you know when potatoes are cooked?

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.

Should I cook parsley?

Parsley can be eaten dried, fresh or cooked.

What is parsley good with?

Parsley is super yummy on potatoes. I also use it as a garnish for some of my pasta recipes.

Are potatoes healthy for you?

While they are a starch, potatoes do contain vitamins, minerals and some antioxidants.

Can I substitute the parsley?

Yes, fresh dill is a great option. Finely chop it and add it to taste.

More Potato Recipes

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Buttery parsley potatoes in a glass bowl.
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5 from 2 votes

Parsley Potatoes

The easiest parsley potatoes are made in one pot. Simply boil red potatoes add the butter and parsley, and voila! Done and delicious.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients
 

  • 2 lbs baby red potatoes
  • 3 teaspoons kosher salt
  • 3 tablespoons parsley - chopped
  • 6 tablespoons butter - cubed
  • salt & pepper to taste

Instructions
 

  • 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!

Notes

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.

Nutrition

Calories: 310kcal (16%)Carbohydrates: 36g (12%)Protein: 5g (10%)Fat: 17g (26%)Saturated Fat: 11g (55%)Cholesterol: 45mg (15%)Sodium: 1937mg (81%)Potassium: 1049mg (30%)Fiber: 4g (16%)Sugar: 3g (3%)Vitamin A: 793IU (16%)Vitamin C: 23mg (28%)Calcium: 32mg (3%)Iron: 2mg (11%)
author: Whitney Wright
Course: Side Dish
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!

This recipe was originally published on March 14, 2020. It was republished on August 15, 2021 to include additional information and photos.