Parsley Potatoes
With just 3 simple ingredients, these buttery parsley potatoes are everything a weeknight side should be. Cheap, easy, and delicious.
Servings: 6
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.
Video
Notes
Potatoes: Waxy potatoes with thin skins are best. I prefer red potatoes, but gold, new, or baby potatoes work as well.
Parsley: Use fresh curly or flat-leaf parsley, not dried parsley for best results.
Butter: While you can use salted butter, I recommend unsalted butter to control the sodium yourself. Feel free to add up to 2 tablespoons of additional butter for a really rich result.
Dairy-Free: Use your favorite non-dairy butter.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a heat-safe bowl in the microwave.
Nutrition
Calories: 209kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 254mg | Potassium: 1039mg | Fiber: 4g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 2mg
