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Buttery parsley potatoes in a glass bowl.
5 from 1 vote

Parsley Potatoes

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


  • 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!


Use fresh parsley not dried. Dried is more potent and the texture is more crunchy. If you choose to use dried, use less than the 3 T called for in the recipe; start with 1 tablespoon, taste and adjust. 


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%)