Easy Parsley Potatoes Recipe

Extreme close-up of a silver spoon scooping halved baby potatoes coated in butter and parsley from a serving dish, highlighting the glossy, herb-covered cut surfaces.

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Easy Parsley Potatoes Recipe

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!

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 4

Calories: 233kcal

Author: Nicole Gaffney

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.

Nutrition