Easy Parsley Potatoes

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.
Buttery Parsley Potatoes and chicken on a plate

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. This was one of my favorite dishes she made, it is tasty, and filling, and what she would do with the leftovers, oh my.

The next day, if there were any of these parsley potatoes left, would get turned into simple potato soup. She would simply add milk to the leftover parsley potatoes, heat, and season. I don’t know why these parsley potatoes were so good, but when I start feeling nostalgic I like to make these. You can also serve the leftovers as fried potatoes if you just saute the leftover potatoes until they are browned and crispy.

Boiled Parsley Potatoes next to chicken on a plate.

Do you love potato recipes? Check out some of my favorite side dish potato recipes

Twice Baked Potatoes Recipe – Learn to Cook Series
Lyonnaise Potatoes
Ralph & Kakoo’s Twice-Baked Potatoes – you can make these ahead of time and serve later.

Buttery Parsley Potatoes and chicken on a plate.

Parsley Potatoes

Turn ordinary boiled potatoes into something magical with this recipe.  You will love these buttery Parsley Potatoes. 
5 from 3 votes
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Course: Side Dish
Cuisine: American
Keyword: Boiled potatoes, Parsley Potatoes, Potato Recipes
Servings: 8
Calories: 144kcal

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 potatoes into small bite sized pieces, place in pot.  Cover potatoes and onions with water, and place on medium-high heat.  Allow potatoes to boil 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 in a colander. Place 1/4 cup of butter into the pot that you just boiled the potatoes in, and add dried parsley. 
  • Stir until the butter has melted, add cooked potatoes and onions to the melted butter, and stir to blend the parsley butter over the potatoes. Season with salt.

Video

Recipe Tips for the Cook

  • 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.

Nutrition

Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 202mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 7.2mg | Calcium: 19mg | Iron: 1mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Johanna

    5 stars
    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!

  2. 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

  3. 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!

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