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Buttered Parsley Potatoes

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?


Buttered Parslied Potatoes in a serving bowl.

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!


Butter Parsley Potatoes in a bowl with a fresh bunch of parsley.

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.


Close-up of Butter Parsley Potatoes.

Try These Other Potato Recipes:

Buttered Parslied Potatoes in a serving bowl.

Buttered Parsley Potatoes

Buttered Parsley Potatoes are so simple and delicious with a creamy texture.. They make the perfect side dish for chicken, pork, or steak.
PREP: 5 minutes
COOK: 20 minutes
TOTAL: 25 minutes


  • 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


  • 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.


Calories: 235kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern
Keyword: boiled potatoes

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Originally published August 23, 2017.

Potatoes covered with chopped parsley in a serving bowl.


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11 thoughts on “Buttered Parsley Potatoes”

  1. Neal Pitcher


    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.

  2. 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

  3. kelly http://kitchentuts.com/

    I was checking continuously this blog and I am impressed! Very helpful information specifically the last part I care for such info a lot. I was looking for this certain info for a long time. Thank you and best of luck.

  4. 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

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