Buttered Parsley Potatoes
These buttered parsley potatoes are a versatile and easy side dish made with just 4 simple ingredients! It's an old-school preparation that relies on proper seasoning, good butter, and perfectly cooked potatoes rather than complicated ingredients or techniques. They're creamy, buttery, and incredibly comforting. Plus they come together quickly and go with just about anything!
This post may contain affiliate links.
This is truly one of the simplest recipes to make, and anyone can master it.
We made these potatoes often in culinary school and they've stuck with me all these years. It's a classic, old-school dish, but it still feels timeless and elegant.
What are Parsley Potatoes?
Parsley potatoes are a classic side dish that's popular throughout Europe and often served alongside roasted meats, fish, and other simple comfort foods. They're rich, buttery, surprisingly flavorful, and made with just a handful of humble ingredients.
Even though it's just potatoes, butter, and parsley, there's something about it that feels uniquely comforting and delicious.
Parsley potatoes are typically made with small waxy potatoes like new potatoes or Yukon Golds, which have a naturally creamy texture and hold their shape well after boiling.
Like all simple recipes, its success relies on a few key things like starting with great ingredients and following some basic techniques.
This recipe works best with new potatoes or any type of waxy baby potato. Larger potatoes can work, but they tend to break down a bit more while boiling, while the baby potatoes stay mostly intact.
What are New Potatoes?
New potatoes are young, small potatoes that are harvested early before they reach full size. They have thin skins and a sweet, waxy, delicate flavor. They can be both yellow or red skinned.
When boiling the potatoes, it's important to salt your water generously. This helps to season them from the inside out, rather than salting at the end which will not be as effective. Potatoes can take quite a bit of seasoning, so don't be shy.
To check if your potatoes are done, stick them with a paring knife or fork. When it goes all the way in easily without any resistance, they're ready. Then, drain the potatoes and place them back in the pot, then let them hang out, uncovered, and release their steam. Do not rinse them.
This is arguably the most important step of the whole process. By allowing the steam to evaporate, it gets rid of excess moisture that can make the potatoes waterlogged and wet.
While the potatoes are still hot, add a few pats of butter right to the pot and let them melt. Then, stir in the parsley, taste for seasoning, and that's it.
You can use more or less butter if you wish, and you can also dress this up with some grated garlic, lemon zest, or pretty much any herb of your choosing.
These potatoes go especially well with seafood, but they work nicely with meats too.
It's such a delicious and easy one-pot side dish to have in your repertoire!
Want more classic potato recipes? Try this easy potato gratin, perfect homemade gnocchi, or the best roasted fingerling potatoes.
Why This Recipe Works
- New potatoes hold their shape well and have a naturally creamy texture and sweet flavor.
- Boiling the potatoes in generously salted water ensures they're perfectly seasoned from the inside out.
- Steaming the potatoes in the pot allows them to release excess moisture for the best texture.
- It's an easy side that pairs well with any main dish.
- Uses just 4 basic ingredients and takes 20 minutes to make!
Ingredients for Parsley Potatoes
Potatoes - Red or yellow-skinned new potatoes or any kind of waxy baby potatoes work best. Larger potatoes can be used but they're prone to breaking down easily when boiling. Waxy potatoes like Yukon Gold and red-skinned potatoes are my favorite since they have such a creamy texture and sweet flavor. Avoid russet potatoes or other starchy potatoes since they tend to fall apart while boiling.
Butter - High quality, unsalted butter will yield the best results and make a noticeable difference, but any butter, including salted, will work fine.
Parsley - Use Italian flat leaf parsley or any other fresh herb of your choice.
Salt & pepper - Added to taste, don't be shy!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium pot
- Colander
How to Make New Potatoes with Butter and Parsley
- Place the potatoes in a medium pot and cover with cold water by about 1 inch. Add a generous pinch of kosher salt and bring to a boil over high heat.
Pro Tip: Salt the cooking water well. This is your only chance to season the potatoes themselves, so the water should taste lightly salty like the sea.
- Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 12-15 minutes depending on their size.
Pro Tip: Check the potatoes often after the 12 minute mark to avoid them overcooking and breaking apart. They can be slightly al dente, as they will cook a bit further as they steam in the pot.
- Drain the potatoes well, then return them to the warm pot off the heat for a few minutes so any excess moisture can evaporate.
- Add the butter and gently toss until it melts and coats the potatoes. Add the chopped parsley and several cracks of black pepper.
- Taste and add more salt if needed, then serve.
Tips For the Best New Potatoes
- Use potatoes that are similar in size for even cooking. If some are larger, cut them in half to match the size of the smaller ones.
- Start with cold water. Bringing the potatoes up to temperature slowly helps them cook evenly so the outsides don't overcook before the centers are tender.
- Let the potatoes steam dry briefly after draining. This prevents them from tasting watery and helps the butter cling to the surface.
Variations
- Use fingerling potatoes, which are also waxy and hold their shape well.
- Use basil, cilantro, thyme, dill, or tarragon instead of parsley.
- Add grated garlic, lemon zest, or finely chopped chives.
- Top with a zesty sauce like Italian salsa verde, a bright salmoriglio, or a bold chimichurri.
What to Serve with New Potatoes
These parsley new potatoes can be easily paired with any protein.
Serve them next to a classic pan-seared filet mignon, these impressive red wine braised short ribs, or a luscious butter poached lobster.
For lighter options, try them with classic flounder meunière, simple lemon butter fish, easy pan-seared tilefish, or restaurant-worthy pan-seared scallops.
How to Store and Reheat Parsley Potatoes
Store potatoes in an airtight container in the fridge for up to 5 days.
To reheat, add potatoes with a pat of butter or a drizzle of olive oil to a skillet over medium heat for 5-7 minutes. Toss to warm evenly and prevent them from sticking to the pan.
FAQs
Yes. While these are best served fresh, they're easily stored and reheated. You can also pre-boil them and toss with parsley and butter just before serving.
Yes, you just need to adjust the added salt levels at the end. Taste as you go to avoid an overly salty dish.
No, new potatoes or baby waxy potatoes tend to have very thin skins that are tender enough to eat and add a nice texture to the dish.
It's likely you didn't allow excess moisture to evaporate after draining. Next time do not skip this important step.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Easy Parsley Potatoes Recipe
Ingredients
- 1 ½ pounds potatoes small and waxy such as new potatoes or Yukon Golds
- kosher salt
- 4 tablespoons unsalted butter
- ¼ cup flat leaf parsley finely chopped
- freshly cracked black pepper to taste
Instructions
- Place the potatoes in a medium pot and cover with cold water by about 1 inch. Add a generous pinch of kosher salt and bring to a boil over high heat.1 ½ pounds potatoes , kosher salt
- Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 12-15 minutes depending on their size.
- Drain the potatoes well, then return them to the warm pot off the heat for a few minutes so any excess moisture can evaporate.
- Add the butter and gently toss until it melts and coats the potatoes. Add the chopped parsley and several cracks of black pepper.4 tablespoons unsalted butter, ¼ cup flat leaf parsley, freshly cracked black pepper
- Taste and add more salt if needed, then serve.
Notes
- Use potatoes that are similar in size for even cooking. If some are larger, cut them in half to match the size of the smaller ones.
- Start with cold water. Bringing the potatoes up to temperature slowly helps them cook evenly so the outsides don't overcook before the centers are tender.
- Salt the cooking water well. This is your only chance to season the potatoes themselves, so the water should taste lightly salty like the sea.
- Check the potatoes often after the 12 minute mark to avoid them overcooking and breaking apart. They can be slightly al dente, as they will cook a bit further as they steam in the pot.
- Let the potatoes steam dry briefly after draining. This prevents them from tasting watery and helps the butter cling to the surface.
These are on regular rotation all summer. Any leftovers make great fried potatoes too.
Awesome! And yes, you're right - the leftovers make great home fries the next morning!!