Total Time
Prep 10 mins
Cook 30 mins

I have always loved parslied potatoes, but could never find a recipe for them (this was before the internet!!!!) So, one day, I just experimented and came up with this. If you don't like a lot of butter, it can be reduced. I list red potatoes in the ingredient list, but have used all kinds. Also, in desperation, I have used dried parsley, and so long as it is soaked in the melted butter, it seems to work.

Ingredients Nutrition

  • 2 lbs red potatoes, boiled and cut into bite size pieces
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley


  1. While boiling the potatoes, melt the butter with the parsley in it. (I use the microwave, then set it on the stove close to the potatoes to keep warm.).
  2. Once the potatoes are cooked drain off the water.
  3. Pour the butter and parsley over them.
  4. Mix well. (I find that shaking the pan, with the lid on mixes it better.).


Most Helpful

A great side dish to steak. I used baby potatoes (called chats in Australia) and added a sprinkling of sea salt. By the way, this served six easily -- not the two servings indicated on the recipe.

Leggy Peggy May 06, 2007

Wonderful! I used baking potatoes (thanks for noting that they'd work just as well) and dried parsley. These were the perfect side to honey-mustard chicken and steamed mixed vegetables. I know I'll be making these often- thanks for sharing!

AmyMCGS February 05, 2007

I had some very tiny new potatoes and wanted to make a recipe that was simple enough to show off those small spuds in their purest state. What could be better than parslied potatoes? Maybe, garlic parsley potatoes, since I did add a minced clove of garlic to the butter, as well as some fresh pepper and a pinch of coarse sea salt. Perfection!

Geema January 01, 2007

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