Butter And Parsley Potatoes
Butter and parsley potatoes are an easy side dish with only 5 ingredients. They are easy enough for any weeknight but tasty enough for even a holiday table!
Potatoes are the unsung heros of the food world.
Have a roast and need a side dish?
There’s a potato for that.
Heck, there’s a potato for pretty much everything!
And these butter and parsley potatoes are a delicious, versatile spud that pairs well with everything from your Thanksgiving turkey to a roast beef or pork chops.
They are reliably delicious and can be on your table in just about 30 minutes so you can enjoy them any time.
Ingredients
To make these you’ll need:
- Potatoes– Little potatoes like baby potatoes or red potatoes. Scrub them well.
- Chicken broth– Just a bit to coat the steamed potatoes
- Butter– Melted
- Parsley– Chopped curly parsley, washed and chopped.
- Seasoning– Salt and pepper
How to Make
Butter and parsley potatoes are so easy to make!
Just cut the scrubbed potatoes in half or quarters so they are in roughly 1″ cubes.
Put the cubes in a pot and just cover them with cold water.
Generously salt the water and let it come to a boil.
Put a lid on the pot, leaving it slightly askew so the steam can escape.
Turn the heat down slightly and cook the potatoes for 15 to 20 minutes or until they are fok tender.
Drain the potatoes and then transfer them back into the hot pot.
Gently stir in the broth, butter, and parsley just until the potatoes are evenly coated.
Season the potatoes with salt and pepper to taste.
Serve warm and enjoy!
Serving Suggestions
These butter and parsley potatoes are such a staple because they pair well with nearly any protein you can think of!
Our favorite pairings for these include:
- roast beef
- pork chops
- grilled chicken breasts
- steak
- roast chicken
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Tips and Tricks
- Cut the potatoes so that they are all about the same size for even cooking.
- Set the lid askew on your pot to keep the potatoes from boiling over.
- When you toss the potatoes with the butter, broth and parsley, do so gently so you don’t break apart the potatoes too much.
Other Easy Side Dishes
Butter and parsley potatoes are one of the easiest ways to serve up a potato side dish.
Make them and enjoy!
Looking for other easy side dishes?
Try these:
If you’ve tried this BUTTER AND PARSLEY POTATOES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Butter And Parsley Potatoes
Ingredients
- 2 1/2 - 3 lbs little potatoes washed and scrubbed
- 2 tsp salt divided
- 1/4 - 1/3 cup chicken broth
- 6 tbsp butter softened
- 4 1/2 - 5 tbsp chopped fresh curly parsley leaves washed and drained
- salt and pepper to taste
Instructions
- Cut the potatoes in half, quarters if large, until they're just shy of 1" cubes. Transfer them to a pot and just cover with cold water.2 1/2 - 3 lbs little potatoes
- Add half the salt to the water and bring it to a boil.2 tsp salt
- Add a lid to the pot but set it slightly askew so there isn't a tight seal and steam can escape- this will prevent your water from boiling over.
- Reduce the heat slightly and cook the potatoes for 15-20 minutes, just until they're easily fork tender. Time may vary slightly based on the size of your cut potatoes.
- Drain the potatoes completely of water then transfer them back to the hot pot.
- Add the broth, remaining salt, butter, and parsley then gently stir until everything's evenly combined and coated. Don't stir too much or too hard so the potatoes don't break apart too much.1/4 - 1/3 cup chicken broth, 6 tbsp butter, 4 1/2 - 5 tbsp chopped fresh curly parsley leaves
- Season with additional salt (if desired) and pepper, to taste.salt and pepper
- Serve warm and enjoy!
Notes
- Cut the potatoes so that they are all about the same size for even cooking.
- Set the lid askew on your pot to keep the potatoes from boiling over.
- When you toss the potatoes with the butter, broth and parsley, do so gently so you don't break apart the potatoes too much.
Nutrition
