Savory Stovetop

Parsley Potatoes

Fast and easy, this side dish is the perfect pairing for any protein-packed entrée.

These potatoes are one of my favorite side dishes. They have an herbaceous freshness – brought to you by garlic and parsley – balanced with a certain brightness that comes from lemon juice. Butter ties the sauce together (and what potato dish is complete without a fat component?), turning these potatoes from a mediocre side offering to a dish worthy of serving at your fanciest date night.

The best part about these potatoes? They’re so very easy to prepare. Boil ’em, sauce ’em, serve ’em in a dish; they can go from pantry to table in less than half an hour. This recipe is both gluten-free and vegetarian, making it a great option to serve to friends with a wide variety of dietary restrictions.

Jump to Recipe

Start by cleaning and slicing your potatoes. For this recipe I prefer a one pound bag of fingerling potatoes, which you can find at most grocery stores. These potatoes are adorable but sometimes vary in size; I recommend slicing the larger potatoes in half so that the size is consistent. The more uniform their size, the more efficiently your potatoes will cook.

Place your potatoes in a pot of water and bring it to a boil. Allow to boil for 10 minutes or until fork-tender.

While the potatoes are boiling, prepare your seasoning. Melt the butter in a small bowl and stir in the lemon juice, parsley, and garlic powder.

Did I follow my own instructions when taking this photo? No, I did not.

Once the potatoes are tender, remove from boiling water and drain. Toss with melted butter and spices and serve hot.

See? I told you it was an easy recipe. I hope you enjoy these taters! If you make them at home, please tag @WhiskAverseBaking on social media, or leave a message in the comments below.

Parsley Potatoes

Fast and easy, this side dish is the perfect pairing for any protein-packed entrée.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 4 servings


  • 1 lb fingerling potatoes
  • 3 tablespoons butter melted
  • 1 tablespoon lemon juice
  • 1 tablespoon minced parsley
  • ¼ teaspoon garlic powder


  • Clean potatoes. Slice as necessary to ensure all are roughly the same size.
  • Boil potatoes in lightly salted water for about 10 minutes or until tender; drain.
  • In a separate bowl, combine butter, lemon juice, parsley, and garlic powder. Pour over drained potatoes and stir to coat. Serve warm.
Keyword lemon, potatoes

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