This post may contain affiliate links. Please see our disclosure policy.
If there is one side dish that's guaranteed to please everyone at the table, it's these buttery Parsley Potatoes. Made with tender red potatoes, melted butter, and a sprinkle of fresh parsley, this simple recipe transforms humble ingredients into something unexpectedly delicious.
Parsley potatoes are everything a weeknight side should be: quick, affordable, and family-approved. They pair beautifully with just about any meal but I especially love serving alongside Cheese Stuffed Meatloaf for a meal that takes me right back to my childhood.
Kristen's Keys for Parsley Potatoes
A few small details make the difference between boring boiled potatoes and memorable, buttery potatoes you won't be able to stop making.
- Waxy potatoes are best. I personally prefer red potatoes, as they have thin skins, are high in moisture, low in starch, and hold up well to being boiled. New potatoes, Yukon gold potatoes, or baby potatoes are suitable replacements.
- Salt generously. Just like pasta, potatoes soak up flavor best when the water is well-salted.
- Fresh herbs are superior to dried herbs for this recipe. If you don't have fresh parsley on hand, skip the addition and enjoy plain buttered potatoes. Or swap out the parsley for fresh dill. Not parsley potatoes, but still delicious.
5-Star Reader Review
I made this recipe for our dinner last night. I served the potatoes with ham and roasted asparagus. Everyone loved it! My husband is Irish and loves potatoes! He thought they were amazing!! --Charlene ⭐⭐⭐⭐⭐
How to Make Parsley Potatoes
While this parsley potatoes recipe is a super easy side dish to prepare, think of this step-by-step section as me helping you achieve perfect results. These are the same key tips I learned by watching my mom make these potatoes week after week.
- Prep the potatoes. Wash and scrub the potatoes well, as we are not peeling them. Once scrubbed, dice into 2-inch chunks.
Dice Evenly
Whether you are using baby, small, or large potatoes, keep the pieces roughly the same size so they cook at the same rate.
- Add water and salt. Add the potatoes to a large pot and cover with cold water by about an inch. Stir in about 1 tablespoon of kosher salt.
Start with cold water
Cold water helps the potatoes cook evenly from the inside out. Hot water results in uneven cooking.
- Simmer, don't boil. Bring the potatoes to a gentle boil, then immediately lower the heat and simmer until fork-tender. A gentle simmer prevents the potatoes from falling apart.
- Drain and dry. Drain the potatoes well in a colander, then return them to the hot pot for a minute or two to let excess moisture steam off. This step keeps your potatoes buttery, not watery.
- Add butter and parsley. Add the butter to the warm potatoes and gently toss until melted and coating each piece. Stir in freshly chopped parsley and a pinch of salt to taste.
Serving Suggestions
These simple Parsley Potatoes make an effortless addition to almost any meal. Try them with:
These parsley potatoes are the kind of no-fuss, crowd-pleasing side dish that belongs in every home cook's rotation. I hope you enjoy! xo-Kristen
Parsley Potatoes
Video
Ingredients
- 3 pounds red potatoes, scrubbed clean
- 1 tablespoon kosher salt, + more for seasoning potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley, minced
Instructions
- Scrub the potatoes well and then cube them into 2-inch chunks. Place the potatoes in a large saucepan, and cover by 1-inch with COLD water. Season the water with 1 tablespoon kosher salt.
- Bring the water to a boil over high heat, uncovered. Once boiling, reduce the heat to medium and simmer for 15-18 minutes, uncovered, or until the potatoes are fork-tender.
- Once the potatoes are tender, drain them in a colander and then immediately return the potatoes to the hot saucepan. Place over low heat for 1-2 minutes, to absorb any water remaining on the potatoes.
- Turn off the heat, add butter, chopped fresh parsley, and ½ teaspoon kosher salt and toss to combine. Taste and add additional salt if necessary. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2019 and updated in 2025.
Hello! This sounds delectable! Question - why use cold water when the potatoes will boil in hot water? TY
Hey BC! For even cooking, you want to start cooking potatoes in cold water.
I made this recipe for our dinner last night. I served the potatoes with ham and roasted asparagus. Everyone loved it! My husband is Irish and loves potatoes! He thought they were amazing!!
I love hearing this! Thank you for sharing
I made your recipe but instead of red potatoes I use the bowl potatoes and they turned out just fabulous thank you so much I just wasn't sure how much better to use I had made them in so long
Do you cover the pot or not?
Leave the lid uncovered while the potatoes come to a boil.
Shouldn't you add that to the recipe instructions so we don't have to come to the comments to find out this information?
Hi Kristen! I am sorry that was not clear in the instructions. Covering the pot or not covering the pot to bring the water to a boil makes little difference here. I typically leave uncovered when bringing potatoes to a boil. But when they are simmering, the pan needs to be uncovered.
Yummy! Thanks for this delicious, simple side dish, Kristen!
I am so glad you enjoyed Jeanette!
I tried these...they were delicious!!
Is it best to make them right before eating or can you prep it all before & heat it up in the microwave
I love how simple and versatile this side is. Not to mention delicious! I made it to serve with baked chicken but I'm sure it goes well with everything!
I am so glad you and your family enjoyed these potatoes Samantha 🙂
These are so easy and the perfect side dish! I made them to serve with salmon and will definitely make them again.
So glad your family enjoyed Ashley!