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
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

  1. Wash, peel, and cut potatoes into small bite-sized pieces.
  2. Place the potatoes and sliced onions in a pot.
  3. Cover potatoes and onions with water.
  4. Boil for 15 minutes or until done (a fork goes through potatoes easily).
  5. Drain the potatoes and onions.
  6. Place butter into the pot.
  7. Add dried parsley and stir until the butter has melted.
  8. Add cooked potatoes and onions to the pot.
  9. Gently stir to cover the potatoes with parsley butter.
  10. Season with salt.

These parsley potatoes are so good. I like to make them when I start feeling nostalgic.

Boiled Parsley Potatoes next to chicken on a plate.

Do you love potatoes? Try these recipes!

Check out more of my easy side dish recipes and family favorite recipes here on CopyKat!

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
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 144kcal


  • 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


  • 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.



  • 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.


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

About Stephanie Manley

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


  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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