Buttered Parsley Potatoes are so simple and so delicious! You’ll want to serve them with every meal. And they go with just about anything so why not?
I love red potatoes. They have the best texture. So creamy! Look for small red potatoes. They cook faster and they just seem to taste better.
The potatoes are boiled in salted water until soft. I like to remove a ring of skin from the middle. They soak up the flavor of the garlic and butter better if they aren’t completely covered in skin. But I like the way the skin looks and tastes so I don’t want to remove all of it.
Once cooked, the potatoes get tossed with butter, parsley, and garlic powder. So easy!
The fresh flavor of parsley is just perfect with potatoes. You can use either curly parsley or flat leaf parsley. Or you could use fresh dill. Love dill with potatoes, especially during the summer months!
Buttered Parsley Potatoes go great with steak, pork, or chicken.
Buttered Parsley Potatoes Recipe Tips:
Don’t forget to salt the water. It really helps season the potatoes.
To make these potatoes spicy, try adding 1/2 teaspoon of crushed red pepper flakes.
How To Tell When Potatoes are Cooked?
Be sure to not overcook the potatoes or they will tatse waterlogged and fall apart. Use a wooden skewer, a knife, or a fork and pierce a potato. There should be little resistence. If the potato starts to fall apart when you pierce it, it is most likely a little overdone.
Try These Other Potato Recipes:
- Bacon-Braised Red Potatoes
- Italian Roasted Potatoes
- Super Crispy Roasted Potatoes
- Spicy Melting Potatoes
- Slow Cooker Garlic Parmesan Potatoes
Buttered Parsley Potatoes
Ingredients
- 2 pounds small red potatoes
- 3 tablespoons butter, , cut into slivers
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley
- salt and pepper
Instructions
- If desired, remove skin from the middle of each potato. Place potatoes in a large pot and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil. Simmer 20 to 25 minutes or until soft.
- Drain potatoes well and return to pot.
- Add butter, garlic powder, and parsley. Toss to coat well.
- Add salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published August 23, 2017.
So good
Christin:
I always enjoy your recipes. I don’t know where I ate buttered parsley potatoes early in my life, but I knew that I liked them and over the past couple of years I have been making them regularly. One place that I differ from your recipe is that I boil the potatoes in chicken broth or more usually, I add a heaping tablespoon of chicken soup base to the water. This adds some depth to the buttery flavor and it really doesn’t add any time to the preparation.
Thank you Neal. Thanks for the great tip for extra flavor!
I just discovered your blog, signed up for your newsletter. I think this is going to be my favorite food blog. I am making the parsley red potatoes tomorrow for lunch
Hope you enjoy the potatoes Sandy! 🙂
I’m making the potatoes tonight yum yum
I love these potatoes.
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My Mother made these for the family when I was a little girl back in the 50’s they were so good know I know how to make you I did know how to make them but I forgot so I am going to try this way
Good Wednesday and good recipe.This looks so amazing I made it for my husband.Really awesome taste.I loved your way of cooking and recipes and method.Before this I made chicken malai boti from sharing a link with you: ( http://raisepakistan.com/chicken-malai-boti-recipe/ ).