These parsley 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.Jump to Recipe
The best part about these parsely 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.
These parsley potatoes make a great side dish – whether you need them for an easy addition to your weeknight dinner or an extra bit of flavor for your Thanksgiving or Christmas holiday table. They pair wonderfully with any protein-packed entrée – might I recommend them as a St. Patrick’s day dish along with some Instant Pot corned beef?
This recipe is an amalgam of many versions of parsley potatoes, including my mom’s adaptation of this one found on FoodieCrush.com.
How to make parsley potatoes
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.
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 parsely potatoes! If you make them at home, please tag @WhiskAverseBaking on social media, or leave a message in the comments below. You can also click “Pin Recipe” to save these potatoes for a rainy day.
- 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.