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Home » Potato Side Dish Recipes

Buttery Garlic Parsley Potatoes

Published: Jul 24, 2019 · Modified: Jun 28, 2023 by Brooke Fajcz · This post may contain affiliate links, which can earn us a commission.

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Our buttery garlic parsley potatoes recipe is the new side dish you want to try. It's so fragrant, buttery and lip smacking good you'll want to make this on repeat.

Love potato side dishes? You'll definitely want to check out these recipes for melting potatoes and scalloped potatoes.

bowl of parsley potatoes
Jump to:
  • Ingredients
  • Variations
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Expert Tips
  • More Potato Side Dish Recipes
  • Recipe
  • Comments

Ingredients

bowls of ingredients for parsley potatoes

See recipe card for full information on ingredients and quantities.

Variations

  • Don't want to use fresh parsley?  Try chives, fresh dill, or fresh oregano.
  • Can't use butter?  Try duck fat or ghee.
  • Want a variation?  Try adding 1 tablespoon of lemon peel or 1 tablespoon of lemon juice to dish at the end.

How to Make

person peeling and boiling red potatoes
  1. Carefully remove a strip of peel from the middle of each red potato.  Keep the peels for roasting if desired.
  2. Place the potatoes in a large pot and cover with cold water.  Cover and bring the water to a boil over medium high heat.  When the water starts to boil, add the salt.

They are done when they are fork tender.  Drain in a colander and let them sit so the peels stay on.

person stirring garlic butter and tossing potatoes in it

3. To make the browned butter, melt the butter over medium low heat in a small saucepan.  Swirl the butter and constantly stir to prevent burning.  The butter will turn a golden brown color and will have a nutty aroma when it's done.  Remove from the heat and pour into a small bowl. Continue stirring to help the butter to cool off.

4. In the same saucepan, melt some more butter over medium high heat.  Add the garlic and stir until fragrant, about a minute. Pour the browned butter over the boiled potatoes.

person adding salt and pepper to potatoes

5. Sprinkle on the fresh parsley and the sautéed garlic, then sprinkle on some salt and black pepper to taste. Gently toss them with your hands to combine.

6. Place in a serving bowl and enjoy them hot!

Recipe FAQs

What potatoes are best for boiling?

Low starch are best; think red, white, or waxy. These kinds tend to hold their shape the best when boiled, so they are good for tossing with browned butter or potato salad.

What is the difference between white and red potatoes?

Red have a firmer texture when cooked and have red skin.  They're great for boiling. White have a creamier texture when cooked and are best for frying and grilling.

Should potatoes be peeled or not peeled before boiling?

This depends on what recipe you are making. For our buttery garlic parsley potato recipe, I decided to peel one strip around the middle away and leave the rest of the red skin in tact. This way the peeled part can soak up the garlic and butter better.
If you leave the skin on, it will help hold more vitamins and nutrients, so if you're health conscious, you might want to leave some of the skin on. Red ones have a very thin skin, which is pleasant to eat.

Can you eat potatoes that have turned brown?

Yes, you can. They just don't look as pretty. To prevent them from oxidizing, submerge the peeled potatoes in water if you're not cooking them right away. You can let them sit in water for up to 24 hours as long as they are refrigerated.

How can you tell when boiled potatoes are done?

The best way to tell is to poke them with the tongs of a fork, a skewer, or a knife. If the fork is easily inserted, they are cooked all the way through.

Serve

These parsley potatoes go well with steak, chicken, pork, fish, and fried eggs.

Looking for creative ways to repurpose these parsley potatoes? Try cutting them in quarters and pan frying them along side a fried egg for breakfast. Cover them with milk and cooking them slowly to make a simple potato soup. Or, smash them and make casual version of potato salad.

If you're looking for other potato side dishes, you'll definitely want to try our recipes for sour cream mashed potatoes, melting potatoes, scalloped potatoes, and duchess potatoes.

white bowl of parsley potatoes.

Store

Make Ahead: If you want to make the complete recipe, do it a couple of hours before serving and reheat in the microwave. If you want to start the night before, boil, cool, cover and refrigerate, then finish with the garlic browned butter the next day.

Leftovers: Refrigerate for up to 3-4 days.

Freezing: Make sure they have cooled, then seal them in an airtight container or freezer zip top bag.  Freeze for up to 6 months.

Defrost/Reheat: Thaw overnight in the fridge and reheat in the microwave or pan fry them with a bit of butter.

Expert Tips

  • Don't overcook.  Test  every 5 minutes when boiling.
  • Cover with cold water, then bring the pot to a boil.
  • Potatoes can oxidize when peeled, so cover them in water and place in the fridge until ready to cook.
  • Always add salt to the water, but wait until the water is boiling so the salt doesn't pit the pot.

More Potato Side Dish Recipes

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    Southern Green Beans and Potatoes with Bacon
  • bowl of mashed potatoes
    Sour Cream Mashed Potatoes
  • bowl of colcannon with two black spoons
    Irish Mashed Potatoes (Colcannon)
  • plate of melting potatoes
    Melting Potatoes

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Recipe

bowl of buttery garlic parsley potatoes

Buttery Garlic Parsley Potatoes

Buttery garlic parsley potatoes is an easy stovetop recipe to make for your family's next dinner.  Baby red potatoes are boiled and coated in garlicky browned butter and fresh chopped parsley.  Make this simple comfort food ahead of time, and enjoy it this crowd pleasing side at dinner tonight.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 40 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4 servings
Calories: 514kcal
Author: Brooke & Emma

Ingredients
 

  • 12 baby red potatoes
  • 2 ½ tablespoons salted butter, reserve ½ tablespoon for the garlic
  • 2 tablespoon fresh flatleaf parsley, chopped
  • 2 large garlic cloves, minced
  • salt and black pepper, to taste
Keep your screen on while you work!

Instructions

  • Scrub the potatoes, then carefully remove a wide band of skin from the middle of each potato with a paring knife.  Keep the peelings to roast later.  (Drizzle them with olive oil and sprinkle with seasonings of your choice, then roast on a foil-lined pan for 10 minutes at 400 F.)
  • Place the potatoes in a large Dutch oven and cover with cold water.  Bring to a boil, add one teaspoon of kosher salt, stir to dissolve, then reduce the heat and continue cooking until they are fork tender, about 11 to 15 minutes.  Drain and place in a large bowl.
  • While they are cooking, mince two large cloves of garlic and chop up the fresh parsley.
  • Place 2 tablespoons of butter in a heavy-bottomed saucepan and set over medium heat.  Once it begins to bubble, swirl the pan and stir constantly to prevent burning.  Turn the heat down to medium low and continue to cook until it's golden brown and has a nutty aroma.  Pour the butter into a small bowl and continue stirring for a minute to help cool it down.
  • Using the same saucepan, saute the minced garlic in 1 ½ teaspoons of melted butter over medium high heat until fragrant, stirring constantly.  Add the garlic to the browned butter.
  • Drizzle the browned butter and garlic on top, sprinkle with chopped parsley, and season with salt and pepper.  Gently toss until each potato is well coated.  Serve warm.

Notes

  • Test the spuds every 5 minutes when boiling this way they don't overcook.
  • First, cover the spuds with cold water, then bring to a boil.
  • To prevent oxidization, cover them in water.
  • Don't want a pitted pot?  Wait until the water is boiling to add the salt.

Nutrition

Calories: 514kcal (26%)Carbohydrates: 102g (34%)Protein: 12g (24%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mg (6%)Sodium: 173mg (8%)Potassium: 2927mg (84%)Fiber: 11g (46%)Sugar: 8g (9%)Vitamin A: 438IU (9%)Vitamin C: 58mg (70%)Calcium: 72mg (7%)Iron: 5mg (28%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Alex

    July 24, 2019 at 8:08 pm

    5 stars
    These potatoes are very garlicky! They smelled very good, and I enjoyed eating them.

    Reply
    • Emma

      July 24, 2019 at 8:12 pm

      Thanks, Alex! I loved eating these parsley potatoes too.

      Reply
  2. Beth

    June 25, 2019 at 7:27 pm

    5 stars
    The potatoes 🥔 are really soft, and the garlic and parsley really pop. The skin left on is great.😊

    Reply
    • Emma

      June 25, 2019 at 7:30 pm

      Thanks, Beth! I love these parsley potatoes too.

      Reply

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Welcome to our kitchen! We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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