Parsley potatoes are a simple, classic side dish of tender boiled or steamed potatoes tossed with butter, fresh parsley, and a little salt. They work with almost any main course, from roasted chicken to grilled fish, and the bright parsley cuts through the buttery richness. This recipe keeps things easy: baby potatoes are boiled until just tender, then tossed with a garlic-butter sauce and a generous handful of parsley. It’s a foolproof way to make a flavorful potato dish in about 25 minutes.
Ingredients
- 1 ½ lb (680 g) baby potatoes (or small Yukon Gold), halved if larger than 2 inches
- 3 tbsp (42 g) unsalted butter
- 2 cloves garlic, minced
- ½ cup (20 g) fresh flat-leaf parsley, finely chopped
- 1 tsp salt, plus more for the boiling water
- ½ tsp black pepper
- Optional: 1 tbsp lemon juice or zest for brightness
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender, about 12–15 minutes for baby potatoes (start checking at 10 minutes).
- While the potatoes cook, melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat.
- Drain the potatoes well in a colander. Return them to the pot (off the heat) and let them sit for 2 minutes to steam off excess moisture.
- Pour the garlic butter over the potatoes. Add the parsley, salt, and pepper. Toss gently to coat every potato.
- Add lemon juice or zest if using, toss once more, and serve hot.
Tips
- Choose the right potato: Waxy potatoes like baby red or Yukon Gold hold their shape best. Starchy russets will fall apart.
- Don’t overcook: Check the potatoes a couple of minutes early. They should be tender but not mushy; a knife should slide in with slight resistance.
- Dry the potatoes: Letting them steam after draining helps the butter and parsley stick better. If they’re too wet, the coating will be watery.
- Make it ahead: You can boil the potatoes a day in advance and refrigerate them. Toss with the butter and parsley just before serving.
Serving Suggestions
These parsley potatoes are a versatile side. Serve them alongside roasted chicken, grilled steak, pork chops, or baked fish. They also work well with vegetable mains like a hearty lentil stew or a mushroom ragout. For a brunch, pair them with scrambled eggs and a green salad.
Variations
- Herb mix: Replace half the parsley with chives, dill, or tarragon. Dill is especially good with salmon.
- Garlic lovers: Add an extra clove of garlic, or use roasted garlic for a sweeter, milder flavor.
- Spicy kick: Add a pinch of red pepper flakes or a dash of smoked paprika along with the salt.
- Vegan version: Use olive oil or vegan butter instead of butter. The flavor will be slightly different but still delicious.
- Mustard glaze: Stir 1 teaspoon of Dijon mustard into the butter before tossing for a tangy twist.
Storage and Reheating
Store leftover parsley potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a splash of water or broth, cover, and cook for 5–7 minutes, stirring occasionally, until heated through. You can also microwave them in 30-second bursts, but the texture may soften. For best results, add a little fresh parsley after reheating.
Frequently Asked Questions
Can I use dried parsley instead of fresh? Yes, but use only 2 tablespoons of dried parsley (since dried herbs are more concentrated). Add it to the butter while it cooks so it rehydrates. Fresh parsley gives a brighter flavor, so it’s worth using if you can.
Do I need to peel the potatoes? No, the skin is edible and adds texture and nutrients. Just scrub them well before cooking.
How do I keep the potatoes from turning mushy? Use waxy potatoes, don’t overcook them, and avoid stirring too vigorously. Letting them steam after draining also helps them stay firm.
Can I make this with larger potatoes? Yes, cut larger potatoes into 1-inch chunks so they cook evenly. Adjust the cooking time to about 15–20 minutes.
What if I don’t have baby potatoes? Any waxy potato works. Red potatoes, fingerlings, or Yukon Gold are great choices. Just cut them into uniform pieces.
Is it okay to prepare this dish ahead of time? You can boil the potatoes up to a day ahead and refrigerate them. Toss with the butter and parsley just before serving to keep the parsley bright and the potatoes fresh.
Related
- Almond Flour vs White Flour: Which Is Better?
- Is Almond Flour Gluten Free? Yes, Here’s Why
- How to Germinate Parsley Seeds Quickly
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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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