Boiled potatoes get an infusion of butter and parsley to make this super easy, three-ingredient side dish. This is one of my all-time favorite side dish recipes for any meal!
I bet we had these parsley buttered 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.
Why You’ll Love This Recipe
- This is a no-frills, quick and easy recipe that takes just 30 minutes from start to finish.
- It uses three basic ingredients (plus salt and pepper) to deliver ultra buttery boiled red potatoes liberally sprinkled with fresh parsley.
- You can customize this recipe by swapping in vegan butter or any fresh herb you like.
What’s in This Recipe?
- Small red potatoes — No need to skin the baby red potatoes before boiling. Simply scrub them well and rinse off any dirt or debris.
- Kosher salt and pepper — Freshly ground will deliver the best flavor.
- Salted butter — Makes less work on your part since salted butter is already nicely seasoned.
- Fresh Italian parsley — No, you can’t swap the fresh herbs for dried. Fresh parsley lightens up the flavor of the otherwise hearty buttered potatoes and is a must for this recipe.
Flavor Variations
- Swap the baby red potatoes for Yukon Gold potatoes, which are also a creamy, waxy variety of small potato.
- Add some garlic powder or a crushed clove of garlic for some garlicky flavor.
- Swap the kosher salt for seasoned salt for a different flavor profile.
How to Make Parsley Potatoes
- Prep the potatoes. I simply give them a light scrub under cold water and use a small paring knife to remove any major blemishes.
- Boil the potatoes. Add the potatoes to a saucepan and cover with COLD water. Bring the potatoes to a boil, then reduce the heat to a simmer and cook until done. Once cooked through, drain well.
Heidi’s Tip: The secret to flavoring boiled potatoes of any size 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 and add the salt then.
- Get steamy. 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.
- Let rest. 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.
Recipe FAQs
Once the water is boiling, reduce the heat and let the potatoes simmer for 20 minutes or so.
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.
I don’t recommend using dried herbs in this boiled potatoes recipe as they’re much more potent in flavor and they’re also quite crunchy. Fresh herbs are the way to go here!
There’s no need to cut the red potatoes before boiling them. Just cut out any impurities and add the potatoes to the saucepan as is. You want the potatoes to remain whole so that the centers become ultra creamy.
Serving Tips
Leftover parsley butter potatoes will last up to 5 days in the fridge. Reheat in the microwave or on the stove over medium heat.
What to Serve with This Recipe
- Chicken — Slow Cooker Whole Chicken, Creamy Mushroom and Leek Chicken, Parmesan Crusted Chicken
- Beef — Meatloaf, Pot Roast, BBQ Meatballs
- Pork — Glazed Ham, Pork Chops with Apples, Grilled Pork Chops
- Seafood and Fish — Salmon with Basil Gremolata, Crispy Garlic Shrimp, Salmon Cakes
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
The Best Buttery Parsley Boiled Potatoes
Ingredients
- 1 ½ to 2 pounds small red potatoes
- 1 teaspoon kosher salt , plus more to taste
- 3 tablespoons salted butter , cut into slices
- ¼ cup chopped fresh Italian parsley
- freshly ground black pepper
Instructions
- 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.
Video
Nutrition
More Easy Potato Side Dishes
- Classic Potato Salad
- German Potato Salad
- Classic Mashed Potatoes
- Potatoes au Gratin
- Rosemary Smashed Potatoes
- Cheesy Potatoes
- Loaded Twice Baked Red Potatoes
- Crispy Roast Potatoes
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