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parsley potatoes with zest in white bowl
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5 from 4 votes

Parsley Potatoes

Tender boiled potatoes tossed with butter, fresh parsley, and lemon zest. A quick, easy side dish ready in about 20 minutes.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. 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.
  2. 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. 
  3. 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.
  4. 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.
Keep in mind you can vary the amount of parsley, lemon and butter to your taste. Use the recipe as a guideline.
 
Nutritional information is estimated based on a nutrition calculator. 
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