Boiled baby red potatoes get an infusion of butter and parsley to make this super easy, 3-ingredient side dish one of my all-time favorite side dish recipes for any meal.
This is one of those recipes that comes so naturally, without much thought, that I didn’t really think about sharing it.
Until someone asked for it.
I bet we had these potatoes at least once a week when I was growing up. They’re the ultimate pairing for any and all comfort food because they’re so insanely simple to add along to any main. And so intensely delicious.
Baby red potatoes are the simple cook’s dream side dish. They’re creamy in texture. They cook quickly. You don’t have to skin them. And they’re easy to prepare no matter what your method. Roasting. Grilling. Smashing. And like here, with your basic quick boil in water.
How Do You Boil Small Potatoes
I think I discovered the secret to making these potatoes extra good thanks to my inability to get food on the table all at once. Invariably when I prepare these, they are ready before the main dish so they end up sitting and steaming in the pan with all that delicious butter, salt, pepper and parsley.
And that’s when the magic happens.
I use small white or red potatoes for this easy side dish. To prepare the potatoes, I simply give them a light scrub under cold water and use a small paring knife to remove any major blemishes.
The secret to flavoring boiled potatoes of any size, especially how to boil potatoes for potato salad like the recipe where I share how to make the best potato salad, is to generously salt the water. But don’t salt it before the water comes to a boil or you’ll end up pitting your pan. I bring the water and potatoes to a boil together, then lower to a rolling simmer.
How to Tell When Boiled Potatoes are Done
You’ll know the potatoes are done boiling by look—the skins will being to break apart from the golden whites of the vegetable—and with touch—by using a fork to check for doneness. The fork should easily slide in and out of the potato.
Once the potatoes are drained, any remaining water in the pan simply steams these spuds just a little more and the butter infuses into these little red bundles of starch with the chopped parsley and a bit more kosher salt and freshly ground black pepper. The skins begin to fall off these little red orbs. And with a few good shakes of the pot, the creamy centers become just a bit more mashed/smashed/dashed with love.
Finally, cover the potatoes and let them sit on the stove for about 10 more minutes. You don’t even have to turn on the heat, but you can rewarm them before serving if you feel they need it.
Who knew 3 ingredients plus a dash or six of salt and pepper could be so good?
Who am I kidding? We all know, that’s who.
More Recipes with Boiled Potatoes
- How to Make the Best Potato Salad
- Buttermilk Blue Cheese Mashed Potatoes
- Loaded Baked Potato Salad
- German Potato Salad
- Broccoli Cheese Potato Soup
Watch the Video : How to Make Buttery Parsley Potatoes
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with the hashtag #foodiecrusheats
- 1½ to 2 pounds small red potatoes
- kosher salt and freshly ground black pepper
- 3 tablespoons butter, cut into slices
- ¼ cup chopped fresh Italian parsley
- Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes. Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.
Looking for More Side Dishes?
- Roasted Brussels Sprouts with Pancetta
- Cheesy Scalloped Potatoes
- Easy Parmesan Buttered Noodles
- Roasted Asparagus with Browned Butter
- Sweet Carrots with Tarragon
What to Serve with Boiled Parsley Potatoes to Make a Meal
- Oven Roasted Chicken with Lemon Rosemary Garlic Butter
- 10-Minute Maple Crusted Salmon
- Easy Chicken Breasts with Creamy Mushroom Sauce
- Filet Mignon with Porcini Mushroom Butter
- 30 Dinners to Make When There’s No Time to Cook
Hey, thanks for stopping by! Make it a great day and here’s to cooking something seasonal and good.
If you’re stumped on ideas of what to make for dinner for the week, sign up for your FREE weekly meal plan and prep list here and you’ll receive an e-mail with FREE dinner ideas and a prep list each week in your inbox from my other project, the Nourished Planner, a printed daily planner to help create simplicity and under-schedule your life.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.
Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox