Parsley Potatoes Recipe

Parsley Potatoes Recipe

Parsley Potatoes Recipe

Parsley Potatoes are a super easy side dish and this just might become your favorite way to serve potatoes.

The best potato recipes are the simplest ones. This has just 5 ingredients that really show off the taste of the potatoes and you don’t even have to peel them.

My love for potatoes runs deep and has everything to do with my Ukrainian heritage. Some of our most popular recipes include Creamy Mashed Potatoes, crispy Roasted Baby Red Potatoes, and let’s not forget Potato Soup. If you are a fan of potatoes, you are in for a treat with these Parsley Potatoes!

Company-Worthy Potatoes

I’m calling these “Company Potatoes” because this is the potatoes recipe you make when you want to impress your guests.

My sister-in-law, Nadia, shared this Yukon potatoes recipe with us (her husband’s favorite way to eat potatoes) and our family devoured it down with compliments all around. My parents agreed these are the potatoes we’ll be making when our relatives come into town this weekend.

Parsley Potatoes Recipe

  • Potatoes – Yukon gold potatoes or Red potatoes work well. We use 5 lbs to feed a crowd, but you can easily cut the recipe in half for a smaller family.
  • Salt – for boiling potatoes and seasoning after. We use fine sea salt.
  • Bay leaf – optional but it infuses the potatoes with more flavor
  • Butter – we use a generous amount (3/4 cup) of melted unsalted butter
  • Parsley – 1 bunch seems like a ton (1 cup chopped), but it really makes the potatoes shine.

How to Make Parsley Potatoes

  1. Scrub potatoes – use a clean scouring pad or the rough back of a sponge (no need to peel them). Slice into 1 – 1 1/2″ thick pieces, transfer to a 5.5 Qt pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt and add the bay leaf (if using).

     

  2. Boil until tender – Bring to a boil then reduce heat and cook at a low boil partially covered for about 15 minutes or until easily pierced with a fork. Drain well, drizzle with melted butter and toss gently to coat.

     

  3. Season potatoes – Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has pooled at the bottom.

Parsley Potatoes Recipe 2

Pro Tip: It’s easier to toss in a large mixing bowl – you’ll look like one of those awesome pizza pie tossers except its potatoes which can be just as cool in some circles.

Common Questions:

How long to boil potatoes?
This can vary based on the size and variety of potatoes, but with Yukon and red potatoes, once the water has come back to a boil, you should continue to cook at a low boil for 15 minutes.

How do you know when potatoes are done cooking?
Cook potatoes until they are easily pierced with a fork or a butter knife. Avoid overcooking potatoes or they can get waterlogged and mushy. They should not be falling apart or crumbling.

Can I substitute the parsley?
A great substitution for parsley is fresh dill. Finely chop the dill and add it to taste.

Can I use dried herbs?
Dried herbs are intended to be added during cooking because they need time to rehydrate and soften. Since the herbs here are added at the end, dried herbs will not work. Fresh herbs will also give you the best flavor.

Try these parsley potatoes and they are likely to become YOUR FAVORITE as well.

Parsley Potatoes Recipe

The best potatoes recipes are the simplest. These Company potatoes will impress your family and guests! The parsley and butter really bring out the flavor of the potatoes.

  • 5 lbs Yukon gold potatoes
  • 2 tsp sea salt for boiling potatoes + more or to taste for seasoning the potatoes
  • 1 bay leaf optional
  • 3/4 cup unsalted butter or 12 Tbsp, melted
  • 1 bunch parsley finely chopped (1 cup)
  1. Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 – 1 1/2″ thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.

  2. Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it’s easier to toss in a large mixing bowl).

  3. Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.

Side Dish
American, Russian, Ukrainian
Parsley Potatoes

Nutrition Information

Parsley Potatoes Recipe nutrition

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