Parsley potatoes are a favorite Irish side dish, usually made with unpeeled whole baby potatoes, that are tossed in melted butter and chopped fresh parsley.
Parsley and potatoes may sound like an unusual combination, but they make a good team. Parsley adds flavor. But more importantly, they add a rich green color.
This is a super easy side dish, and I truly believe the best potato dishes are the simplest ones, with not too many ingredients.
This potato recipe may just become your favorite, and one your family will request again and again.
Table of Contents
To Peel Or Not To Peel?
That is the question, for this potato recipe. It all depends on the type of potato you choose to boil.
My favorite is to use whole baby potatoes, with tender thin skins. I don’t peel them at all. First just make sure they’re clean and then away you go with boiling.
If you choose larger potatoes like Yukon Golds you can leave the skins on and just cut them into one inch cubes.
Fingerlings work great for this recipe too. If they’re very long just cut each potato in half or quarter to create pieces approximately one inch in size.
If you can only find Russets or big old baking potatoes, then do peel them first and cut them into cubes or chunks.
The best potatoes are baby red or white potatoes. Red potatoes taste delicious with the combination of butter and parsley flavors. However I prefer the color contrast of the dark green chopped parsley with the yellow hues of gold potatoes.
Some grocery stores sell a combination of red, white and blue potatoes. This could be a patriotic side dish if you choose that combination. These parsley potatoes are a perfect side for steak.
I’m thinking 4th of July potato side for a patriotic twist if this recipe is made with red, white and blue spuds.
Potatoes And Parsley
Here’s why I love the combination of butter, parsly and potatoes.
First of all this is an impressive dish for entertaining and nobody need know it’s so simple that a novice cook can ace it every time. This recipe is one that never disappoints in my house.
You can even make this dish all in one pot – that’s just perfect in my book, since I’m a cook who dislikes the clean up.
Being Irish I love every kind of potato, even the ones some Americans might call bland. But this recipe doesn’t fall into the bland category. Every single bite of spud is bursting with creamy buttery flavor and the subtle green hints of parsley. It’s never overwhelming in my book.
And best of all – this is a budget-friendly, truly economical side dish for entertaining. Many Irish potato dishes are simple, tasty and economical. If you have a few extra pennies though, spend a little extra and buy Irish butter. It takes these spuds to the next level of excellence altogether.
Sometimes I think we overlook parsley as a true ingredient and reserve it to garnish duties only, when we’re trying to impress.
To make parsley shine, and release it’s subtle green flavors, this humble herb needs a little fat.
It’s an aromatic herb, and the fat in butter is perfect for capturing the true flavor of this green herb.
Flavored butter is a wonderful way to dress up plain vegetables such as carrots and potatoes.
For me the best compound better of them all is parsley and butter.
And in my not so unbiased or humble opinion, Irish butter is the best in the world for pairing with parsley. Irish dairy butter is made with milk from grass fed cows, and the fat is perfect for capturing and showcasing all the goodness of parsley.
Can I Use Alternative Fresh Herbs To Parsley?
If you don’t like parsley then you don’t have to stick with it for this recipe and potato cooking technique.
You can substitute another fresh herb or even a blend of herbs.
Some suggestions include chopped fresh sage, dill or chives. I find that dill and chilves are a lovely combination.
I don’t recommend substituting dried herbs for fresh in this recipe. Their flavor is far stronger than when using fresh herbs, and they can overwhelm the potatoes and butter.
They can also create a crunchy, crispy outer layer which isn’t the goal for this potato side.
Did you know that humble, leafy parsley packs a nutritious punch?
It’s chock full of important minerals and vitamins including vitamins A, K, and C.
Parsley is a good source of vitamin C, an important nutrient for heart health and the immune system.
Plus it also boasts potassium, calcium, iron, folate and magnesium.
So why not sprinkle your spuds with this nutritious herb. There’s very little extra prep time needed. Total time for this potato side is just about 30 minutes.
Ingredients For Parsley Potatoes
Here’s a quick list of the 5 simple ingredients required for this dish. You’ll find exact quantities in US and Metric measurements, together with nutritional information in the recipe card at the end of this post.
You’ll find calories, proteins, carbohydrates, fats, fiber, cholesterol, vitamins and other nutrition details in the recipe card.
- baby potatoes
- salted butter
- chopped fresh parsley
- freshly ground black pepper
I use salted butter, since I like the added flavor for this dish. If you’re watching your sodium intake then use unsalted butter.
You can also choose Himalayan pink sea salt or Kosher salt rather than plain old table salt.
Directions for Buttered Parsley Potatoes
Place the potatoes in a large cooking pot. Cover with cold water.
Bring to a boil then add the salt. This protects your pan from pitting, by waiting to add the salt when the water is boiling.
Reduce the heat to medium low and simmer the potatoes for about 15 minutes or until the potatoes are fork tender.
Drain the potatoes and set aside. You can drain the potatoes in a collander, but be careful not to bruise them too much as you drain them. They look best if the skins are still intact.
In a small skillet melt the butter. Add the parsley and pepper. Stir to combine and remove from the heat.
Transfer the cooked potatoes to a warmed serving dish. Pour the parsley butter over the potatoes and serve warm.
Storage of Parsley Potatoes
These potatoes taste best when served immediately after preparation.
If you do happen to have leftovers then you can store them in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave in bursts of about 1 minute. Toss the potatoes between each microwaving episode.
I do not recommend freezing this dish. The potatoes become grainy in the freezer.
What To Serve With Parsley Buttered Potatoes
These potatoes taste great with steak, chops, fish or lamb.
You might like to try them with:
- Guinness Marinated Steak
- Cod and Parsley Sauce
- Irish Cod Fish Cakes
- Salmon Fish Cakes
- Apricot Glazed Corned Beef
Printable Recipe Card
Here is the recipe card if you would like to save this recipe in your kitchen files. You can toggle between US and Metric equivalents, depending on which measurements you use when cooking.
Parsley Buttered Potatoes
- 2 pounds baby potatoes
- ¼ teaspoon salt
- 6 tablespoons butter salted
- ¼ cup parsley fresh and chopped
- ⅛ teaspoon black pepper freshly ground
- Place the potatoes in a large cooking pot. Cover with cold water and bring to a boil Add the salt, reduce the heat and simmer for about 15 minutes or until the potatoes are fork tender. Drain the potatoes and set aside.
- In a small skillet melt the butter. Add the parsley and pepper. Stir to combine and remove from the heat.
- Transfer the cooked potatoes to a warmed serving dish. Pour the parsley butter over the potatoes and serve warm.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy spud cooking to all!
Here are some other side dishes you might enjoy…
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad –Irish American Mom
Pronunciation – slawn ah-gus ban-ock-th
Mairéad – rhymes with parade