Butter And Parsley Potatoes

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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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Side Dish, Vegetable

Cuisine: American, Southern

Servings:

Calories: 149kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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