These buttery Parsley Potatoes are a delicious and super easy side dish. Tender boiled potatoes tossed with butter and parsley are simply seasoned and ready to serve in about 15 minutes!
These potatoes are perfect with Easy Balsamic Chicken and Homemade Salisbury Steak.
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Simple side dish recipes are a vital part of a good recipe collection but often overlooked. This recipe for easy boiled potatoes is one I turn to over and over again.
Like my Greek Potatoes or Lemon and Garlic Potatoes, they’re exceptionally versatile and go with just about everything.
Table of contents
Easy Buttered Parsley Potatoes
The prep could not be easier and the potatoes are ready to serve in about 15 minutes! Unlike roasted potatoes, boiled potatoes don’t require any oven space and instead cook quickly on the stove. A perfect choice when your main course is a dish that cooks in the oven.
I almost always have a bunch of fresh parsley in my fridge so it’s just a matter of picking up a package of potatoes at the store to get these easy buttered Parsley Potatoes on the menu.
Ingredient Notes
- Potatoes – Red or yellow creamer potatoes, or a combination, like Little Potato Co Dynamic Duo. See the FAQ section below for more tips.
- Broth – Boiling potatoes in low-sodium chicken or vegetable broth and water adds great flavor.
- Butter
- Parsley – Fresh Italian flat-leaf parsley is my first choice but if you have curly parsley in your fridge, by all means use it!
- Seasoning – These potatoes are simply seasoned with Kosher salt and freshly ground black pepper.
How to Make Parsley Potatoes
- Boil – Add the potatoes to a medium saucepan and add the broth and enough water to cover them by about ½-inch. Bring to a boil then reduce the heat under the pot and simmer, uncovered, for 12 to 15 minutes or until just fork tender.
- Drain– Remove from the heat and drain the potatoes in a colander. Return the potatoes back to the warm, empty pan, add the butter and chopped parsley, and stir to combine.
- Season – Sprinkle with salt and pepper.
- Toss – Lightly toss the potatoes to distribute the seasoning.
FAQ and Valerie’s Tips
Small, thin-skinned creamer potatoes are an excellent choice for boiling. These tender, young potatoes have a naturally creamy texture and buttery flavor. It’s nice to include a combination of red and yellow potatoes for contrast, like the Little Potato Company’s Dynamic Duo. Baby Yukon gold and red potatoes will also work well but try to select similarly sized potatoes or cut them, as needed.
You don’t need to peel thin-skinned potatoes before cooking. In fact, the skins help the potatoes hold their shape as they boil and are both delicious and nutritious.
When you can press the tip of a sharp knife into the potato without resistance, they are done. You don’t want to overcook Parsley Potatoes for the best result. As soon as you pull them off the heat, drain the hot liquid from the pan to stop the cooking.
Boiled potatoes reheat very well. If you’d like to make Parsley Potatoes in advance, drain them well after boiling, cover and refrigerate. When ready to serve, warm them gently in a pot on the stove and toss with the butter, parsley, and seasoning, as directed in the recipe.
More Easy Side Dish Recipes
- Roasted Sweet Potatoes
- Crispy Parmesan Smashed Potatoes
- Crispy Oven Baked Fries
- Easy Parmesan Noodles
- Orzo with Peas and Parmesan
- Almond Rice Pilaf
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Parsley Potatoes
Ingredients
- 1 ½ pounds red or yellow creamer potatoes, or a combination like Little Potato Co Dynamic Duo
- 2 cups low-sodium chicken or vegetable broth
- Water, as needed
- 3 tablespoons butter, cut into pats
- ¼ cup chopped fresh Italian parsley
- ½ teaspoon kosher salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Add the potatoes to a medium saucepan and add the broth and enough water to cover the potatoes by about ½-inch
- Bring to a boil. Reduce the heat under the pot to LOW and simmer, uncovered, for 12 to 15 minutes or until fork tender.
- Remove from the heat and transfer the potatoes to a colander to drain well, Return the potatoes back to the warm, empty pan. Add the butter and parsley and toss to combine. Season with salt and pepper and toss again to distribute the seasoning.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Great recipe. I followed the recipe but I did add mince garlic to the butter and parsley and simmered in a pan it on the stove a few minutes. Thanks for the recipe
Excellent, and beautiful in its simplicity. I made this to serve with my Beef Bourguignon, because that stew deserved these lovely Spuds. I did add a teaspoon of dried Herbs de Provence in addition to the butter and parsley…yum. It was a smash hit with my Son’s In-laws as evidence by what was left over lol. Next time double Potatoes, double Stew, it’s always better the next day. Thank you for posting!
Quick, easy recipe made with fresh parsley. Very good!