Parsley new potatoes are a classic British and European side dish where small, waxy new potatoes are boiled until tender, then tossed with butter and fresh parsley. The combination of creamy-textured potatoes, salty butter, and bright, herbaceous parsley creates a simple yet flavorful accompaniment that pairs with almost any main course. This recipe works because it lets the natural sweetness of new potatoes shine, with the parsley adding freshness and color.
Ingredients
- 1.5 lb (680 g) new potatoes, scrubbed
- 1 tbsp (15 g) salt, for the boiling water
- 3 tbsp (42 g) unsalted butter, softened
- 1/4 cup (15 g) fresh parsley, finely chopped (about 1/2 bunch)
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the scrubbed new potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add the 1 tbsp salt.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, until a knife inserted into the thickest potato meets no resistance. Start checking at 12 minutes; smaller potatoes may cook faster.
- Drain the potatoes in a colander. Let them steam dry for 2–3 minutes, which helps the butter cling better.
- Return the potatoes to the warm pot (off the heat). Add the softened butter and toss gently until melted and coating all potatoes.
- Add the chopped parsley, flaky salt, and pepper. Toss again to distribute evenly.
- Transfer to a serving bowl and serve immediately, while warm.
Tips
- Choose the right potatoes: Use true new potatoes (small, thin-skinned, waxy) or small Yukon Golds. Avoid starchy russets, which will fall apart.
- Don’t overcook: Check frequently near the end. Overcooked new potatoes become waterlogged and mushy.
- Make ahead: You can boil the potatoes up to a day ahead; refrigerate them, then reheat in a skillet with a little butter before adding parsley.
- Substitute parsley: If you don’t have parsley, use chives, dill, or tarragon—each will change the flavor profile but still be delicious.
Serving Suggestions
Serve these parsley new potatoes alongside roasted chicken, grilled fish, lamb chops, or a simple green salad. They also work well as part of a summer picnic or barbecue spread, since they can be served warm or at room temperature.
Variations
- Garlic-Butter: Add 1 minced garlic clove to the butter before tossing for a savory kick.
- Lemon-Parsley: Add 1 tsp lemon zest and 1 tbsp lemon juice with the parsley for brightness.
- Mustard-Dill: Replace parsley with fresh dill and stir in 1 tsp Dijon mustard with the butter.
- Vegan: Substitute the butter with a high-quality vegan butter or olive oil (about 3 tbsp / 45 ml).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or extra butter, stirring until heated through, about 5 minutes. You can also microwave in 30-second bursts, but the texture will be softer. Parsley will lose some color, so consider adding fresh parsley after reheating.
Frequently Asked Questions
Can I use regular potatoes instead of new potatoes?
Yes, but choose waxy varieties like red potatoes or Yukon Golds. Cut them into 1-inch (2.5 cm) chunks and adjust cooking time accordingly.
Do I need to peel new potatoes?
No, the skin is thin and edible, and it helps hold the potato together. Just scrub well to remove any dirt.
Why are my potatoes falling apart?
You likely overcooked them or used a starchy potato variety. New potatoes are naturally waxy, but they still need careful timing—check with a knife at 12 minutes.
Can I prepare this dish ahead of time?
You can boil the potatoes ahead, but for best texture, toss with butter and parsley just before serving. If you must make it fully ahead, reheat gently and add extra parsley.
What if I don’t have fresh parsley?
Dried parsley can work in a pinch, but use only 1 tbsp (3 g) and add it earlier so it rehydrates. Fresh herbs are much better here.
Is this dish gluten-free?
Yes, as written it is naturally gluten-free. Just ensure your butter and salt are certified gluten-free if needed.
Related
- Japanese Black Pepper Chicken: Easy 30-Minute Recipe
- Japanese Cabbage Pancake (Okonomiyaki) Recipe
- Japanese Chicken Broth Recipe (Tori Dashi)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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