Parsley red potatoes are a classic, simple side dish where creamy, waxy red potatoes are boiled until tender, then tossed with butter and fresh parsley. The red potato’s thin skin and moist texture hold up beautifully to boiling, and the bright, grassy parsley cuts through the rich butter for a balanced, comforting result. This recipe delivers perfectly seasoned, glossy potatoes every time, making it a reliable companion to weeknight dinners and holiday feasts alike.
Ingredients
- 2 lb (900 g) small red potatoes, scrubbed
- 1 tbsp (15 g) kosher salt, plus more for the cooking water
- 4 tbsp (56 g) unsalted butter, melted
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1/2 tsp (3 g) black pepper, freshly ground
- Flaky sea salt, for finishing (optional)
Instructions
- Place the scrubbed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tablespoon of kosher salt to the water.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, until a knife inserted into the largest potato meets no resistance. Drain well.
- If your potatoes are larger than a golf ball, cut them in half or quarters once they are cool enough to handle. If they are small, leave them whole.
- In a large bowl, combine the melted butter, chopped parsley, and black pepper. Add the warm potatoes and toss gently to coat every piece.
- Season with additional kosher salt to taste, and finish with flaky sea salt if desired. Serve warm.
Tips
- Don’t overcook: Red potatoes are waxy and hold their shape, but they can become waterlogged if boiled too long. Start checking at 15 minutes.
- Season the water well: The cooking water should taste like the sea—this is the only chance to season the potatoes from the inside out. Use about 1 tablespoon of salt per 2 quarts of water.
- Use fresh parsley, not dried: Dried parsley has little flavor and a different texture. If you must substitute, use 1 tablespoon of fresh dill or chives instead.
- Make ahead: You can boil the potatoes a day ahead and refrigerate them, then reheat in a skillet with butter before adding the parsley.
Serving Suggestions
These parsley red potatoes are incredibly versatile. Serve them alongside roasted chicken, grilled steak, or baked salmon. They also work well as part of a vegetarian spread with a lentil loaf or stuffed mushrooms. For a brunch, pair them with scrambled eggs and sautéed spinach.
Variations
- Garlic-Parsley: Add 2 minced garlic cloves to the melted butter and let sit for 5 minutes before tossing with the potatoes.
- Lemon-Parsley: Stir in 1 teaspoon of lemon zest and 1 tablespoon of lemon juice with the parsley for a bright, tangy finish.
- Herb Medley: Replace half the parsley with chopped chives, dill, or tarragon.
- Vegan: Use 4 tablespoons of olive oil or vegan butter instead of butter.
Storage and Reheating
Store leftover 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 extra butter, and cook until warmed through, about 5 minutes. You can also microwave them in 30-second bursts, but the texture will be softer. For best results, add a little fresh parsley after reheating to revive the color and flavor.
Frequently Asked Questions
Do I need to peel red potatoes? No, the skin is thin and tender, and it holds the potato together nicely. Just scrub them well.
Why are my potatoes falling apart? You likely overcooked them. Red potatoes are waxy, but they will break down if boiled too long. Check them early and drain immediately.
Can I use Yukon Gold potatoes instead? Yes, Yukon Golds are also waxy and work well, though they have a slightly different flavor and a more golden color.
How do I keep the potatoes warm before serving? Cover the bowl loosely with foil and keep it in a 200°F (93°C) oven for up to 30 minutes. Add the parsley just before serving.
Can I make this with dried parsley? You can, but the flavor will be noticeably weaker. If using dried, add it to the butter and let it sit for 10 minutes to rehydrate, and use only 1 tablespoon.
Is it okay to use salted butter? Yes, but reduce or omit the added kosher salt in step 5 to avoid oversalting.
Related
- How to Choose and Use Good Quality Soy Sauce
- Freshly Ground Black Pepper: How to Grind & Use It
- Garlic and Onion Powder Recipe (Easy DIY Blend)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).