Our 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.
Why This Recipe Works
- We use red potatoes which are low starch and hold their shape the best when boiled.
- We boiled the potatoes by starting the potatoes off in cold water, bringing to a boil then adding the kosher salt and cooking them until fork tender.
- We used browned butter and sauteed garlic for the best flavor.
- We seasoned with the right amount of salt, black pepper and fresh parsley.
Ingredients
The ingredients for parsley potatoes are readily available in most grocery stores and you probably have most of these pantry staples already. Let's talk about some of the key ingredients.
- Potatoes: We used baby red potatoes for the photo shoot and regular red potatoes for the video.
- Dried Spices: We used freshly ground black pepper and salt.
- Fresh Herbs: We used flat leaf Italian parsley.
- Dairy: We used salted butter.
- Aromatics: We used freshly minced garlic.
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.
- Can't find red baby potatoes? Use regular size red potatoes.
How to Make Parsley Potatoes
- Carefully remove a strip of peel from the middle of each red potato. Keep the peels for roasting if desired. (Image 1)
- 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 return them to the large pot to keep them warm. (Image 2)
- 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. (Image 3)
- 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. (Image 4)
- 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. (Image 5)
- Place in a serving bowl and enjoy them hot! (Image 6)
Recipe FAQs
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.
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.
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 a 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.
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.
- Double the garlic and butter if using regular sized red potatoes.
More Potato Side Dish Recipes
Recipe
Parsley Potatoes
Ingredients
- 12 baby red potatoes
- 2 ½ tablespoons salted butter, reserve ½ tablespoon
- 2 tablespoon fresh flatleaf parsley, chopped
- 2 large garlic cloves, minced
- salt and black pepper, to taste
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 30 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 11-15 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.
- Using the same saucepan, saute the minced garlic in ½ tablespoon 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 with your hands until each potato is well coated. Serve warm.
Video
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.
- If using regular sized red potatoes, double the garlic and butter.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
These potatoes are very garlicky! They smelled very good, and I enjoyed eating them.
Emma
Thanks, Alex! I loved eating these parsley potatoes too.
Beth
The potatoes 🥔 are really soft, and the garlic and parsley really pop. The skin left on is great.😊
Emma
Thanks, Beth! I love these parsley potatoes too.