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Buttery parsley potatoes in a glass bowl.

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 310kcal
Cost 5


  • 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 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.


Calories: 310kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 1937mg | Potassium: 1049mg | Fiber: 4g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 2mg