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.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 310kcal

Author Whitney Wright

Cost 5

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