Parsley Potatoes is simple cooking at its best. This recipe has just a few ingredients: potatoes, onions, salt, parsley, and butter, that’s just five ingredients, and it doesn’t get much easier than this.
Old Fashioned Parsley Potatoes
Parsley Potatoes is a favorite of mine. I ate these as a child, both my Mom and Grandmother Eynard made these wonderful buttery potatoes.
My family is from the Midwest, Jefferson City, Missouri to be exact. Many members of my family had farms or lived on them for large portions of their lives. So their food tends to be simple, but tasty.
My Grandmother Eynard was a simple cook. If you opened her spice cabinet, it wasn’t overflowing, it had the essentials and not much more, but her food, well I still think about it.
Parsley buttered potatoes was one of my favorite dishes she made. It is tasty and filling. And what she would do with the leftovers, oh my!
Incredible Leftovers
The next day, if there were any of these parsley potatoes left, they would get turned into simple potato soup. She would simply add milk to the leftover parsley potatoes, heat, and season.
You can also serve the leftovers as fried potatoes. Just saute the leftover potatoes until they are browned and crispy.
Recipe Ingredients
Here’s a list of what you need:
- Russet potatoes
- Onion
- Butter
- Parsley
- Salt
What Kind of Parsley to Use
My grandmother always used dried parsley – and this is her recipe.
You can use fresh, you’ll just need to increase the amount since dried has concentrated flavor. Use 1/2 tablespoons of fresh parsley instead of 1/2 teaspoon of dried.
I recommend using flat-leaf parsley because it has more flavor. Curly parsley doesn’t have much flavor and can be bitter.
How to Make Parsley Potatoes
- Wash, peel, and cut potatoes into small bite-sized pieces.
- Place the potatoes and sliced onions in a pot.
- Cover potatoes and onions with water.
- Boil for 15 minutes or until done (a fork goes through potatoes easily).
- Drain the potatoes and onions.
- Place butter into the pot.
- Add dried parsley and stir until the butter has melted.
- Add cooked potatoes and onions to the pot.
- Gently stir to cover the potatoes with parsley butter.
- Season with salt.
These parsley potatoes are so good. I like to make them when I start feeling nostalgic.
Do you love potatoes? Try these recipes!
- Air Fryer Potato Wedges
- Cheesy Hashbrown Potatoes
- Greek Roasted Potatoes
- Jo Jos
- Lyonnaise Potatoes
- Pan Fried Potatoes
- Scalloped Potatoes with Ham
- Steakhouse Potatoes
- Twice Baked Potatoes
Popular Side Dishes
Check out more of my easy side dish recipes and family favorite recipes here on CopyKat!
Parsley Potatoes
Ingredients
- 2 pounds russet potatoes
- 1/2 cup sliced onion
- 1/4 cup butter
- 1 teaspoon parsley grandmother only had dried in her kitchen
- 1/2 teaspoon salt
Instructions
- Wash and peel potatoes.
- Cut the potatoes into small bite-sized pieces and place them in a pot.
- Place the onions in the pot.
- Cover potatoes and onions with water.
- Bring to a boil then reduce heat to medium-high heat, just enough to maintain a boil.
- Boil the potatoes for about 15 minutes.
- Check to see potatoes are done by pricking with a fork. If the fork goes through the potatoes, they are done.
- Drain potatoes and onions in a colander.
- Place ¼ cup of butter into the pot that you just boiled the potatoes in.
- Add dried parsley to the pot.
- Stir until the butter has melted.
- Add cooked potatoes and onions to the melted butter.
- Stir to coat the parsley butter over the potatoes.
- Season with salt.
Video
Notes
- Turn these leftover potatoes into soup by placing leftovers into a pot, and adding just enough milk to cover the potatoes.
- Need your potatoes done more quickly? Cut them into smaller pieces, they will cook faster that way.
- Want some variety? Add some thinly sliced green onions with the parsley for an extra layer of flavor.
Nelda
Are these the potatoes that everyone brings to a dinner? They are great !Thank you for giving us all these recipes.
Johanna
These are amazing! I had red onion on hand, put a fine dice on them, and tossed them with the potatoes after draining them. I hope I will have some leftovers to try soup tomorrow otherwise I will try to make more next time. Wow wow wow! Thank you!
Stephanie
I hope you enjoy the soup!
Michael
Loved these potatoes. They are like what my Mom makes!
Sue
Could these be made ahead and then placed in the oven to warm?
Stephanie
Yes they can.
Annette
Just made this! Added a clove of minced garlic to the onions and used thawed, frozen spinach in place of parsley. Dried parsley doesn’t have much flavor to me, anyways, so I thought chopped spinach would do just as well. It’s surprisingly tasty for such a simple, low-ingredient side dish! ;D
Roscoe
These are like the parsley buttered potatoes my grandma would make, thank you! I made them and it was like I was sitting at her dinner table again. I’ve looked up so many recipes that call for so much stuff I don’t remember ever being in Grandma’s potatoes and I was right. Simple is better, it’s not just easier, it tastes better. Thanks again for the recipe!
stephanie manley
I am so glad you enjoyed this recipe. I loved these potatoes when my grandmother used to make them.
Food Lover
I love this recipe 🙂
Krystal Nadler
OMG I LOVE these! My Grandma probably used two or three sticks of margarine for 2lbs of potatoes. LOL No wonder we’re all fat =P
Stephanie
My grandmother was more conservative in the butter 😉 I love these potatoes, whenever I think of comfort food, these are often thought of.
Fran
Potatoes and butter. Always a great combo and you’re right … these are easy, but sometimes the easiest recipes are the best!
Curt D
Must be the butter that makes these look so creamy.
They look delicious!