If you’re looking for an easy, flavorful, and family-friendly side dish, these Parsley Potatoes are a must-have on your table! Lightly buttered and tossed with fresh parsley, they’re the perfect companion to just about anything—from roast chicken to grilled fish, and even a simple weeknight meatloaf.
This recipe is especially great for kids—mild, comforting flavors with a touch of freshness from the parsley. Plus, they come together in under 30 minutes and are naturally gluten-free!
🛒 What You’ll Need
Ingredients:
- 2 pounds baby yellow potatoes (or red potatoes)
- 4 tablespoons unsalted butter
- 1 teaspoon salt (for boiling)
- ½ teaspoon salt (for seasoning)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (optional, for extra richness)
- ½ cup fresh parsley, finely chopped
- 1 garlic clove, minced (optional for extra flavor)
👩🍳 Pro Tips for Perfect Parsley Potatoes
- Use baby or waxy potatoes – They hold their shape beautifully and have a creamy texture.
- Salt your water well – Just like pasta, potatoes absorb flavor while boiling.
- Don’t overcook – You want them fork-tender but not falling apart.
- Use fresh parsley – It really makes a difference in brightness and flavor!
- Add a little garlic butter – If your family likes bolder flavor, sauté minced garlic in the butter first.
🧰 Tools You’ll Need
- Large pot or saucepan
- Colander
- Cutting board & knife
- Small sauté pan (optional for garlic)
- Mixing bowl or serving dish
- Measuring spoons
🔄 Substitutions & Variations
- No butter? Use olive oil or dairy-free butter.
- Add lemon zest – For a citrusy pop!
- Add Parmesan cheese – Sprinkle over before serving for a cheesy twist.
- Use dried parsley – In a pinch, use 2 tablespoons dried instead of fresh.
⏰ Make Ahead Tips
- Boil potatoes ahead of time and store in the fridge. Reheat in a pan with butter and parsley right before serving.
- Chop parsley in advance and keep in an airtight container in the fridge.
🧑🍳 How to Make Parsley Potatoes
1. Wash & Cut the Potatoes
Scrub the potatoes clean and cut into halves or quarters depending on size.
2. Boil the Potatoes
Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook until fork-tender, about 12–15 minutes.
3. Drain & Let Steam Dry
Drain the potatoes in a colander and let them sit for 2–3 minutes to steam dry—this helps them soak up all the buttery goodness later.
4. Melt Butter & Toss with Parsley
Melt butter in a pan or microwave. Stir in minced garlic (if using), parsley, salt, pepper, and olive oil (if using). Pour over the potatoes and gently toss to coat.
5. Serve & Enjoy
Serve warm as a side dish. Sprinkle with extra parsley or a touch of flaky salt for a fancy finish!
🧊 Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet with a splash of water and extra butter, or microwave covered.
- Freeze? Not recommended—potatoes can get grainy after freezing.
🥄 Let’s Dish It Out!
These Parsley Potatoes are simple enough for a weeknight and elegant enough for a holiday table. They’re light, buttery, and bring a little green freshness that both adults and kids enjoy. ✨
Tried this recipe? 💬 Leave a comment and let me know if your little ones loved it—or if you added your own spin!
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