Parsley potatoes with butter is a classic side dish. Make this simple dish to serve with other meals. I share all the info in the post.
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TL;DR
Butter Parsley Potatoes are boiled potatoes coated with butter and enhanced with freshly chopped parsley.
This side dish is a classic in Austria, Germany, and Hungary.
Choosing Potato Varieties
We use white or gold potato varieties to make this stovetop side dish. But you can use red potatoes too or small baby or new potatoes.
I like to use all-purpose potatoes. The ones that are not too starchy, nor too waxy. I think waxy potato varieties are not suitable for this side dish, although they will keep their shape at least.
Just choose a potato that you have eaten before and that you enjoy.
Process Overview
If your potatoes are still hot, place them into a container. If not, place it into a pan and heat it up.
Add the butter to the potatoes and mix. If you heat it up in the pan, you can take it from the heat now.
Season with salt, pepper, and sprinkle freshly chopped parsley over the potatoes.
Mix everything so that the potatoes are evenly coated by the butter, seasoning, and parsley.
📖 Recipe
Buttered Parsley Potatoes Recipe
Ingredients
- 6 medium Potato
- 1½ Tablespoon Butter
- Salt to taste
- Black Pepper Ground pinch
- 1½ Tablespoon Parsley Fresh fresh, chopped
Instructions
- Peel your potatoes and keep a pot with enough water to boil.
- Cut your potatoes into four and carefully place potatoes into boiling water.
- Boil potatoes over medium to high heat, semi-covered for about 10-15 minutes or until cooked through.
- Strain cooked potatoes.
- If potatoes are hot, place into a serving dish with the butter, salt, black pepper, and freshly chopped parsley and combine.
- If potatoes are cold or cooled, place potatoes into a frying pan with the butter and heat up. Coat potatoes with butter and take from heat. Season with pepper, salt and garnish with chopped parsley.
- Serve up!
Notes
Nutrition
Tips
The fastest way to boil potatoes soft can be achieved by peeling the potatoes when still raw.
Keep a pot with water to boil while you peel your washed potatoes. (just enough water!)
Cut your potatoes into quarters, so that you are left with 4 wedges from each potato.
Carefully place the potatoes into the boiling water and cook them not completely covered until cooked through.
Serving
This parsley potatoes recipe is great with meat and fish meals. I love them with garlic pork loin roast, with a steak, grilled chicken, and a saucy dish such as chicken marsala.
Another great idea is to serve your potatoes with fish or crab cakes! Traditionally the potatoes are served with local dishes such as beef goulash, pan-fried trout, and Schnitzel.
Other side dishes that are great with parsley potatoes include red braised cabbage with apple, sauteed mushrooms, sauerkraut, bread dumplings, roasted carrots, to name just a few (search the website for the recipes).
Another great idea is to add a dollop of sour cream and cut lemon wedges to the side dish.
Normally these herb-seasoned potatoes are served warm, but you can choose to serve them cold too.
Variations
I think these boiled potatoes with fresh parsley herb are great as they are but you can choose to make them your way by adding one of the following ingredients:
- green beans - boil with the potatoes
- carrots - boil with the potatoes
- garlic - sautee garlic and sprinkle over potatoes
- onion - sautee onions first and mix in
- cumin seeds - sprinkle some over the finished side dish
- paprika - sprinkle some over the finished side dish
You can use olive oil too instead of butter.
I don't recommend using dried parsley in this dish because fresh parsley is the star in this recipe, as it lends the dish the needed flavors, and dried parsley can't do that.
FAQs
If you have leftovers, simply place the buttered potatoes covered in parsley in the microwave or oven to reheat. Or place it into a pan and reheat it over the stovetop for a short time, just until it's hot.
Yes, you can freeze this dish. Prepare the potatoes as directed in the recipe and place them into a freezer-friendly container. Place it into the freezer. Use them whenever you need them, but thaw them first by either keeping them in the fridge overnight. Or thaw in your microwave or oven with the thawing function on your device.
Just boil the desired quantity of potatoes. Then chop enough parsley for the potatoes (refer to my pictures) and keep the butter ready. For 6 potatoes I use 1 ½ tablespoon butter, so adjust the quantity as per your need for your large batch of potatoes. Sprinkle the desired amount of parsley and seasoning over the potatoes. Taste test and serve up.
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