Buttered Parsley Potatoes
Tender boiled baby potatoes tossed in rich melted butter and fresh, vibrant parsley. This simple, classic side dish is incredibly versatile and comes together in under 30 minutes, perfect for any weeknight dinner.
For 4 servings
3 steps. 20 minutes total.
- 1
Step 1
- a.Prepare and Boil Potatoes
- b.Scrub the baby potatoes thoroughly under running water. If any potatoes are significantly larger than the others, cut them in half for even cooking.
- c.Place the potatoes in a large pot and add enough cold water to cover them by at least one inch. Add 1 teaspoon of salt to the water.
- d.Bring the water to a rolling boil over high heat, then reduce the heat to medium and maintain a steady simmer.
- e.Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
- f.Drain the potatoes completely in a colander. For a better texture, return the drained potatoes to the hot, empty pot for 1 minute, shaking gently, to allow any excess moisture to evaporate.
- 2
Step 2
- a.Coat with Butter
- b.In the same pot (or a large skillet), melt the unsalted butter over low-medium heat, about 1-2 minutes.
- c.Add the dry, drained potatoes to the pot with the melted butter.
- d.Gently toss the potatoes using a spatula or by shaking the pot, ensuring each potato is evenly coated in the butter. Cook for 1-2 minutes until heated through.
- 3
Step 3
- a.Season and Serve
- b.Remove the pot from the heat. This prevents the fresh parsley from wilting and losing its vibrant color.
- c.Sprinkle the finely chopped fresh parsley, the remaining 0.5 teaspoon of salt, and the freshly ground black pepper over the potatoes.
- d.Toss gently one last time to distribute the seasonings.
- e.Taste and adjust seasoning if necessary. Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold, Red Bliss, or new potatoes. They hold their shape well after boiling and have a creamy texture.
- 2Start with cold water when boiling potatoes. This ensures they cook evenly from the outside in.
- 3Do not over-boil the potatoes. Test them frequently with a fork towards the end of the cooking time to ensure they are tender but still firm.
- 4Ensure the potatoes are very well-drained and dry before adding them to the butter. This helps the butter cling to the potatoes and prevents a watery sauce.
- 5For the freshest flavor and brightest color, add the parsley off the heat just before serving.
- 6Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They are delicious when reheated in a skillet until slightly crispy.
Adapt it for your goals.
Garlic Butter Potatoes
Add 2 cloves of minced garlic to the melting butter and cook for 30-60 seconds until fragrant before adding the potatoes.
Herbed PotatoesHerbed Potatoes
In addition to parsley, add 1-2 tablespoons of other fresh, soft herbs like chives, dill, or tarragon.
Cheesy PotatoesCheesy Potatoes
Toss 1/4 cup of grated Parmesan cheese with the potatoes along with the parsley and seasonings.
Spicy PotatoesSpicy Potatoes
Add 1/4 to 1/2 teaspoon of red pepper flakes to the melting butter for a gentle kick of heat.
Lemony PotatoesLemony Potatoes
Add 1 teaspoon of fresh lemon zest along with the parsley for a bright, citrusy flavor.
Why this is on our healthy list.
Good Source of Potassium
Potatoes are naturally rich in potassium, an essential mineral and electrolyte that is vital for heart, nerve, and muscle function.
Provides Vitamin C
Both potatoes and fresh parsley are good sources of Vitamin C, an antioxidant that supports the immune system and skin health.
Energy Boosting Carbohydrates
The complex carbohydrates in potatoes provide a steady source of energy, making this a satisfying and fueling side dish.
Frequently asked questions
One serving of this recipe (approximately 1 cup) contains around 280-300 calories, primarily from the carbohydrates in the potatoes and the fat from the butter.