Parsley Potatoes (Plain Boiled Potatoes)

These buttery parsley potatoes are a delicious and super easy side dish. Tender Boiled Potatoes with Butter and Parsley are simply seasoned and ready to serve in about 15 minutes!

These potatoes pair perfectly with Easy Balsamic Chicken and homemade Salisbury Steak.

A top down shot of parsley potatoes in a Dutch oven with a spoon.

Simple side dish recipes are an essential part of a good recipe collection, but they are often overlooked. I keep coming back to this recipe for easy boiled potatoes.

Like my Greek Potatoes or Lemon Garlic Potatoes, they’re exceptionally versatile and go with just about anything.

Plain buttered potatoes with parsley

Prep couldn’t be easier and the potatoes are ready to serve in about 15 minutes! Unlike roast potatoes, boiled potatoes don’t take up space in the oven and instead cook quickly on the stovetop. A perfect choice if your main course is a dish cooked in the oven.

I almost always have a bunch of fresh parsley in my fridge, so all I have to do is grab a bag of potatoes from the store to get these lightly buttered parsley potatoes on the menu.

Parsley potatoes in a white bowl with a spoon.

Notes on ingredients

Baby potatoes, chicken broth, parsley, butter, salt and pepper in bowls with text.
  • potatoes – Red or yellow cream potatoes, or a combination, like Little Potato Co Dynamic Duo. See the FAQ section below for more tips.
  • broth – Boiling potatoes in low-sodium chicken or vegetable broth and water adds great flavor.
  • butter
  • Parsely – Fresh Italian flat-leaf parsley is my go-to choice, but if you have curly parsley in your fridge, by all means use it!
  • Spice – These potatoes are simply seasoned with kosher salt and freshly ground black pepper.

How to make parsley potatoes

Potatoes in broth in a Dutch oven, then tossed with butter, parsley and spices.
  • Cook – Place the potatoes in a medium saucepan and add the broth and enough water to cover them about ½ inch. Bring to a boil, then reduce heat under saucepan and simmer, uncovered, for 12 to 15 minutes, or until fork is just tender.
  • drain– Remove from the heat and drain the potatoes in a colander. Return the potatoes to the warm, empty pan, add the butter and chopped parsley, and stir.
  • season – Sprinkle with salt and pepper.
  • Throw – Swirl the potatoes slightly to distribute the spices.
A top down shot of parsley potatoes in a Dutch oven with a spoon.

FAQ and Valerie’s tips

What are the best potatoes for boiled parsley potatoes?

Small, thin-skinned cream potatoes are an excellent choice for cooking. These tender, young potatoes have a naturally creamy texture and buttery flavor. It’s nice to add a combination of red and yellow potatoes for contrast, like Little Potato Company’s Dynamic Duo. Baby Yukon Gold and red potatoes also work well, but try to choose similarly sized potatoes or cut them up as needed.

Should I peel the potatoes before cooking?

You don’t need to peel thin-skinned potatoes before cooking. In fact, the skins help the potatoes hold their shape as they cook and are both delicious and nutritious.

How can you tell when the boiled potatoes are done?

If you can push the tip of a sharp knife into the potatoes without resistance, they’re done. You should not overcook parsley potatoes for best results. Once you remove them from the heat, drain the hot liquid from the pan to stop the cooking.

Can I prepare boiled potatoes in advance?

Boiled potatoes are very easy to reheat. If you want to make parsley potatoes ahead of time, after cooking, drain well, cover and refrigerate. When ready to serve, gently warm in a saucepan on the stove and toss with butter, parsley, and spices as directed in the recipe.

More easy recipes for side dishes

A top down shot of parsley potatoes in a white bowl with fresh parsley around it.

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A top down shot of parsley potatoes in a Dutch oven with a spoon.

parsley potatoes


  • Place the potatoes in a medium saucepan and add the broth and enough water to cover the potatoes about ½ inch

  • Bring to a boil. Reduce heat under saucepan to LOW and simmer, uncovered, 12 to 15 minutes, or until fork is tender.

  • Remove from the heat and place the potatoes in a colander to drain well. Return the potatoes to the warm, empty pan. Add the butter and parsley and mix. Season with salt and pepper and toss again to distribute the spices.


Calories: 226 kcal · Carbohydrates: 31 G · Protein: 6 G · Fat: 9 G · Saturated Fatty Acids: 6 G · Polyunsaturated fat: 1 G · Monounsaturated fatty acids: 3 G · Trans fats: 0.3 G · Cholesterol: 23 mg · Sodium: 406 mg · Potassium: 841 mg · Fiber: 4 G · Sugar: 2 G · Vitamin A: 582 ie · Vitamin C: 38 mg · Calcium: 33 mg · Iron: 2 mg

Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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