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.
See recipe card for full information on ingredients and quantities.
- 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
- Carefully remove a strip of peel from the middle of each red potato. Keep the peels for roasting if desired.
- 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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
- 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
If you liked this recipe and found it helpful, give it some love by sharing!
The pleasure of a 5-star review would be greatly appreciated!
Buttery Garlic Parsley Potatoes
- 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
- 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.
- 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.
Serving sizes and nutritional information are only an estimate and may vary from your results.