Parsley Potatoes (Easy & Buttery, 20 Minutes)
Parsley potatoes are a simple, classic side dish made with tender boiled potatoes, tossed with butter, fresh parsley and lemon zest. This version comes together in about 20 minutes.
It’s the kind of flavorful side that goes with almost anything – grilled chicken, steak, fish, or roasted vegetables – and is just as good for a quick weeknight dinner as it is for company.
What to expect
A simple, buttery side dish with fresh parsley and a burst of lemon.
- Five simple ingredients – potatoes, butter, parsley, lemon, salt.
- Ready in about 20 minutes
- Easy to adjust to your taste and what you have on hand.
Ingredients – tailored to your taste
- Potatoes: I prefer to use fingerling (pictured) or baby potatoes – red, yellow or white – for the best creamy texture. You can also use Yukon gold potatoes, cut into smaller pieces.
- Herbs: Curly parsley is classic, but flat-leaf parsley works well too.
- Butter: Salted or unsalted is fine. If using salted butter, reduce the amount of extra salt you use. Variations: You can substitute the butter with olive oil or a butter substitute. And reduce the amount used if you’re counting calories and fat.
- Lemon: I just use lemon zest, but you can certainly add a splash of lemon juice as well.
Substitutions
- Butter: Use olive oil or a butter substitute if you prefer. You can also reduce the amount slightly for a lighter version.
- Parsley: Instead, try cilantro, chives or dill.
Variations
- Garnish with finely chopped green onions for extra flavor.
- Add a little lemon juice along with the zest for more zing.
Step-by-step instructions
(Full details are in the recipe card below.)
Tip
When boiling potatoes, start them in salted cold water (not hot). This ensures more even cooking and reduces the chance of mushy potatoes.
Shortcuts
- Use pre-washed potatoes to skip the scrubbing step and save a couple of minutes.
- Cut potatoes smaller to speed up cooking, but keep them at least 1 inch (2.5 cm) so they don’t fall apart.
Recipe FAQs
What is the best way to store potatoes?
Store potatoes in a cool, dark place, NOT the fridge. They will last about 1 week.
What is the best way to boil potatoes?
Start boiling potatoes with cold salted water for even cooking. Heat to a boil, then lower heat to medium. Leave the cover off or cover the pot partially.
How many potatoes do I need per serving?
Figure 1/3 to 1/2 pound (151- 227 grams) of potatoes per person, depending on who you are serving and how many other dishes you’re serving at the same time.
Can you make parsley potatoes ahead of time?
Yes. You can make the potatoes several hours or up to 2 days ahead. Reheat in the microwave, covered, for 1–2 minutes, stirring once or twice.
How do you store leftover parsley potatoes?
Store leftovers in an airtight container in the fridge for 2–3 days.
If you love potatoes, try…
- Herbed potato salad – no mayo and no eggs
- Crispy oven roasted potatoes – creamy insides, crispy outsides
- Indian potatoes – with bold, warm spices
- Fried onions and potatoes – a quicker version, only 20 minutes
- Grilled hasselback sweet potatoes – quick and impressive
- Grilled veggies and potatoes – two sides in one
- Best instant pot potatoes and carrots – easy comfort food side dish
Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!
Parsley Potatoes
Tender boiled potatoes tossed with butter, fresh parsley, and lemon zest. A quick, easy side dish ready in about 20 minutes.
Servings: 4
Ingredients
- 1 1/2 pounds baby potatoes, scrubbed and cut in half (or quarters if larger), Note 1
- 2 teaspoons kosher salt (for salted water when boiling potatoes)
Toppings/Garnish
- 3 tablespoons soft salted or unsalted butter, Note 2
- 1/3 cup chopped fresh parsley, Note 3 remove larger stems before chopping
- zest of 1/2 lemon
- 1/4 teaspoon kosher salt (or more to taste) if butter is salted, use less added salt
Instructions
- BOIL THE POTATOES: Place potatoes in a large pot of cold water. Use just enough water to cover the potatoes. Add 2 teaspoons salt. Bring to boil over high heat, lower to medium heat and cook the potatoes on a gentle boil until easily pierced with a fork, about 8-12 minutes (depending on the size of the potato pieces). Drain and put potatoes back in the pot.
- ADD PARSLEY AND OTHER GARNISH: Add butter, zest and soft butter on top of the potatoes. Gently mix to coat potatoes evenly. The butter will melt on the hot potatoes. Taste, then add as much salt as needed (and black pepper if you like). Serve warm or at room temperature.
Recipe Notes
- Type of potato to use:
- Use fingerling or baby potatoes (also called new potatoes) – red, white or yellow. Yukon Gold potatoes are good too – just cut them into small pieces. No need to peel them. You can buy pre-washed baby potatoes in a bag to save a minute or two.
- I don’t suggest using russet potatoes as they don’t hold their shape as well and need to be peeled.
- Butter options:
- Salted or unsalted butter is fine. If using salted butter, reduce the amount of extra salt you use.
- Variations: You can substitute the butter with olive oil or a butter substitute. And reduce the amount used if you’re counting calories and fat. Olive oil will have a different flavor from the rich taste of butter, but the fresh flavor of parsley will still shine through.
- Parsley and other herb options:
- Curly parsley is classic, but flat-leaf parsley (also called Italian parsley) is fine too.
- Other good choices for fresh herbs are cilantro, chives or dill. Keep in mind some people don’t like cilantro.
- Feel free to garnish with finely chopped green onions.
- I don’t suggest using dried herbs for this dish. Fresh is best.
- Make Ahead:
- Make the parsley potatoes recipe several hours or even a day or two ahead. Reheat the dish in the microwave for 1-2 minutes, covered, stirring in between.
- Store leftover parsley potatoes in an airtight container in the fridge for 2-3 days.
- Note that the parsley will turn a duller green if kept in the fridge and reheated with the potatoes. The flavors will still be great though. You can keep the parsley brighter by adding it after reheating.
Nutrition
Calories: 208kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 305mg | Potassium: 746mg | Fiber: 4g | Sugar: 1g | Vitamin A: 687IU | Vitamin C: 40mg | Calcium: 30mg | Iron: 2mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
Why is the prep time 8 hours 8 minutes?
My apologies Ernie! It should be 8 minutes. I made the correction. Thanks for the catch!