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Buttered Parsley Potatoes Recipe

Shadi Hasanzadeh
Rich buttered parsley potatoes are so easy to make. Small red potatoes mixed with butter and fresh parsley make the perfect side dish.
5 from 3 votes
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 4
Calories 140 kcal

Ingredients
  

  • 1 lb small red potatoes
  • 3 tbsp butter
  • 1/2 cup fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Wash and lightly scrub the potatoes. There's no need to peel them. If the potatoes are larger, cut them in half.
  • Place the potatoes in a sauce pan and cover with cold water. Place it over medium heat and bring to boil.
  • Lower the heat and generously salt the water. Simmer and cook the potatoes for about 20 minutes until they are tender and fully cooked.
  • Drain the potatoes and return them to the same sauce pan.
  • Add in butter and parsley. Stir to mix and melt the butter.
  • Add in salt and pepper and stir to make sure potatoes are well seasoned.
  • Serve warm.

Notes

  • Garlic parsley potatoes: add 2 cloves of garlic (minced) or some garlic powder to the potatoes.
  • Spicy parsley potatoes: If you like a spicy version, try adding 1/4 tsp cayenne pepper to the potatoes before serving.
  • If making this dish vegan or dairy free, use olive oil or vegan butter instead of regular butter.
  • If your red potatoes are small, there's no need to cut them in half.
  • Make sure the water to boil the potatoes is generously salted, same way that you do for pasta.
  • Leftover parsley potatoes can be refrigerated for up to 4 days.
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