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Parsley Potatoes (Company Potatoes)

Parsley Potatoes are a super easy side dish and this just might become your favorite way to serve potatoes.

The best potato recipes are the simplest ones. This has just 5 ingredients that really show off the taste of the potatoes and you don’t even have to peel them.

Parsley potatoes in serving bowl with spoon

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My love for potatoes runs deep and has everything to do with my Ukrainian heritage. Some of our most popular recipes include Creamy Mashed Potatoes, crispy Roasted Baby Red Potatoes, and let’s not forget Potato Soup. If you are a fan of potatoes, you are in for a treat with these Parsley Potatoes!

Company-Worthy Potatoes

I’m calling these “Company Potatoes” because this is the potatoes recipe you make when you want to impress your guests.

My sister-in-law, Nadia, shared this Yukon potatoes recipe with us (her husband’s favorite way to eat potatoes) and our family devoured it down with compliments all around. My parents agreed these are the potatoes we’ll be making when our relatives come into town this weekend.

Up close pieces of potatoes with parsley

Parsley Potatoes Recipe

  • Potatoes – Yukon gold potatoes or Red potatoes work well. We use 5 lbs to feed a crowd, but you can easily cut the recipe in half for a smaller family.
  • Salt – for boiling potatoes and seasoning after. We use fine sea salt.
  • Bay leafoptional but it infuses the potatoes with more flavor
  • Butter – we use a generous amount (3/4 cup) of melted unsalted butter
  • Parsley – 1 bunch seems like a ton (1 cup chopped), but it really makes the potatoes shine.
Ingredients for potatoes with parsley, butter, salt

How to Make Parsley Potatoes

1. Scrub potatoes – use a clean scouring pad or the rough back of a sponge (no need to peel them). Slice into 1 – 1 1/2″ thick pieces, transfer to a 5.5 Qt pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt and add the bay leaf (if using).

Step by step how to boil potatoes

2. Boil until tender – Bring to a boil then reduce heat and cook at a low boil partially covered for about 15 minutes or until easily pierced with a fork. Drain well, drizzle with melted butter and toss gently to coat.

Draining and season potatoes

3. Season potatoes – Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has pooled at the bottom.

Adding parsley to potatoes and tossing to combine

Pro Tip: It’s easier to toss in a large mixing bowl – you’ll look like one of those awesome pizza pie tossers except its potatoes which can be just as cool in some circles 😉

Common Questions:

How long to boil potatoes?

This can vary based on the size and variety of potatoes, but with yukon and red potatoes, once the water has come back to a boil, you should continue to cook at a low boil for 15 minutes.

How do you know when potatoes are done cooking?

Cook potatoes until they are easily pierced with a fork or a butter knife. Avoid overcooking potatoes or they can get water logged and mushy. They should not be falling apart or crumbling.

Can I substitute the parsley?

A great substitution for parsley is fresh dill. Finely chop the dill and add it to taste.

Can I use dried herbs?

Dried herbs are intended to be added during cooking because they need time to rehydrate and soften. Since the herbs here are added at the end, dried herbs will not work. Fresh herbs will also give you the best flavor.

Pot of parsley potatoes ready to serve

Try these parsley potatoes and they are likely to become YOUR FAVORITE as well.

Leftover Potatoes?

If you have leftover parsley potatoes, use them for Potato Salad, or mash them up and make Potato Pancakes out of them. You could also get creative and turn the potato pieces into Smashed Potatoes.

Parsley Potatoes (Company-Worthy Potatoes)

4.96 from 22 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Parsley potatoes in red pot
The best potatoes recipes are the simplest. These Company potatoes will impress your family and guests! The parsley and butter really bring out the flavor of the potatoes.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6-$8
Keyword: Company Potatoes
Cuisine: American, Russian, Ukrainian
Course: Side Dish
Calories: 297 kcal
Servings: 10 as a side dish

Ingredients

  • 5 lbs yukon gold potatoes
  • 2 tsp sea salt for boiling potatoes + more or to taste for seasoning the potatoes
  • 1 bay leaf optional
  • 3/4 cup unsalted butter or 12 Tbsp, melted
  • 1 bunch parsley finely chopped (1 cup)

Instructions

  1. Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 – 1 1/2″ thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.
  2. Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it’s easier to toss in a large mixing bowl).
  3. Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.
Nutrition Facts
Parsley Potatoes (Company-Worthy Potatoes)
Amount Per Serving
Calories 297 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 37mg12%
Sodium 481mg21%
Potassium 960mg27%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 439IU9%
Vitamin C 45mg55%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

What are your favorite dishes to serve company? Let me know in a comment below! 🙂

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Karen Holcomb
    April 16, 2021

    Hi Natasha,
    I looked through the questions and I did see you can reheat them. I want to make ahead of time and reheat in the oven. At what temp and how long should I bake them? Covered or in covered?

    Reply

    • Natasha
      April 16, 2021

      Hi Karen, I haven’t tried reheating these in the oven so I can’t give you an exact temp and time, but roasted potatoes are usually at 400 for 20 minutes. Since you don’t want to crisp these but just warm through, 15 minutes may be enough and I would cover with foil so they don’t dry out. The parsley isn’t as vibrant in color or flavor on the reheat but it still tastes good reheated.

      Reply

  • Marina
    April 14, 2021

    I didn’t have fresh parsley but I had scallions (chives). It was a HUGE hit in my family!!!

    Reply

    • Natasha's Kitchen
      April 14, 2021

      Great to hear that, Marina. Thank you for your wonderful comments and feedback!

      Reply

  • barb
    April 12, 2021

    I didnt like them. to hard to mix the butter into 5 lbs of potatoes. Careful stirring still resulted in some mushiness.

    Reply

    • Natasha
      April 13, 2021

      Hi Barb, I suggest using a large mixing bowl so you can toss the potatoes with the butter and parsley. It’s much easier and they tend to stay together better. Also, be sure not to overcook the potatoes or they are more likely to get mushy.

      Reply

  • Jazz
    April 12, 2021

    As always, super delicious recipe from Natasha. I ended up adding lemon juice, as someone suggested, and some extra salt once everything was mixed together. Creamy, comforting and super easy!

    Reply

    • Natasha's Kitchen
      April 12, 2021

      Great to hear that it was a success! Thanks for your great comments and feedback, Jazz.

      Reply

  • Patricia
    April 10, 2021

    Thanks Natasha for all your very useful and simple recipes. They are indeed helpful during our Covid days and not knowing what to make for my family on a given day. Thanks again and I enjoy them.

    Reply

    • Natasha's Kitchen
      April 11, 2021

      You are very welcome, Patricia. It’s always a pleasure to share these awesome recipes to you all!

      Reply

  • Carol Ritchie
    April 9, 2021

    i DIDN’T GET YPUR RECEIPE FOR MARINERA SUCE. could I use italian sausage for part of the gr beef?

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Carol, are you referring to our Mushroom Marinara Sauce Recipe or our other marinara recipes here? Both of our recipes don’t include any beef or sausage but I’m sure you can add it for more flavor.

      Reply

  • Barb Dalley
    April 9, 2021

    I love parsley buttered potatoes and to further enhance them, I boil them in chicken broth.

    Reply

    • Natasha's Kitchen
      April 9, 2021

      Sounds good too, thanks for sharing that with us!

      Reply

  • Zee
    April 9, 2021

    Hey Natasha! Love all your recipes! Can I make this in my instant pot?

    Reply

    • Natasha's Kitchen
      April 9, 2021

      Great to hear that, Zee. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Vincetta
    April 7, 2021

    The Potato recipe has been made all my life.
    Love it.
    I will make it for dinner Friday.

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Sounds like a great plan. I hope it becomes a hit!

      Reply

  • Nancy
    April 7, 2021

    Parsley potatoes have been part of my family’s holiday meals as long as I can remember. However, if you really want to amp them up, add fresh lemon juice to the melted butter. You will never go back to plain.

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Nice one. Thank you for your tip that’s so helpful, Nancy!

      Reply

  • Barbara Egner
    April 6, 2021

    In a pinch in a hurry I use canned whole potatoes to do this. Been doing it for years. So delicious. Thank you for bringing this to us.

    I’m getting a notice telling me that I’ve already said this (above)
    Not true

    Reply

    • Natasha's Kitchen
      April 6, 2021

      Sorry about that error, Barbara. It’s normal to sometimes see that message but I’ve got your feedback and great review. Thank you so much for sharing!

      Reply

      • Joseph
        April 14, 2021

        really great recipe Natasha ,,the person who mentioned canned potatoes is smart and if you try that you will be surprised they are great for camping used em in 1963 . lemon juice also great just picking fresh Italian parsley from my garden also olive oil and wine vinegar for a Twist. “Good Eating “

        Reply

  • Barbara Egner
    April 6, 2021

    In a pinch in a hurry I use canned whole potatoes to do this. Been doing it for years. So delicious. Thank you for bringing this to us.

    Reply

    • Natasha's Kitchen
      April 6, 2021

      You are most welcome, Barbara. It’s always a pleasure to share the new recipes with you all.

      Reply

    • Barbara Egner
      April 6, 2021

      Same date🤔

      Reply

  • Vera
    April 6, 2021

    The link to the mixing bowl didn’t work. Can you please provide the link? Thanks!

    Reply

  • Shelley
    April 6, 2021

    These are so pretty – I can see why you call them “company potatoes” for sure! But besides how pretty they look (and yummy they are!) … another great reason to share them with company is that they’re so easy to make. As a busy hostess, I adore recipes that impress … but get me out of the kitchen so I can enjoy my guests! Thank you!

    Reply

  • katerina @ diethood.com
    April 6, 2021

    Everyone loved these Parsley Potatoes! They were incredibly delicious!! I can’t wait to make them again!

    Reply

    • Natashas Kitchen
      April 6, 2021

      That’s so great! I’m so happy you enjoeyd that!!

      Reply

  • Laura Reese
    April 6, 2021

    These potatoes are so delicious! Perfect side for almost any meal.

    Reply

    • Natashas Kitchen
      April 6, 2021

      Thank you so much for sharing that with me Laura! I’m so happy you enjoyed that!

      Reply

  • Cristina
    December 11, 2019

    Love it! I just added a bit of garlic.

    Reply

    • Natashas Kitchen
      December 11, 2019

      I’m so glad you enjoyed that, Cristina! Thank you or the great review.

      Reply

  • Yel
    December 9, 2019

    What type of parsley? Italian or the decorative looking kind? They have different flavors – can’t tell from pictures. Thanks!

    Reply

    • Natasha
      December 9, 2019

      Hi Yel, this is the curly leaf parsley but either will work. They taste almost identical but have a little different texture.

      Reply

  • Crina
    August 7, 2019

    Hi Natasha. I recently discovered your blog and I’m so happy I did because you have a lot of amazing recipes. I have to say Ukrainian and Russian cuisine is so close to Romanian(hint I’m Romanian 🙂 ) and I’m happy that I can try some of this cuisine as well. I always make this recipe with meat but what I do is I sometimes add dill, if I have some, with parsley and some garlic. I love it how easy and tasty this recipe is. I will definitely try more of your recipes 🙂

    Reply

    • Natashas Kitchen
      August 7, 2019

      That’s just awesome!! Thank you for sharing your wonderful review

      Reply

  • viky
    May 9, 2019

    Natasha, so my guests are coming to see us at 1 o’clock. Can I do this potatoes before church so it will be ready at 1 o’clock??

    Reply

    • Natasha
      May 9, 2019

      Hi Viky, I love these potatoes best fresh. If making these potatoes before church, you would still have to reheat them, either in the pot in the oven, on a large skillet on the stovetop. I suggest tossing the re-warmed potatoes with fresh parsley and maybe a little extra butter since the potatoes will absorb much of the initial butter. Another option is to keep it warm in a slow cooker on the warm setting and the lid on – that should work well.

      Reply

  • margarit
    March 15, 2019

    Hi natasha, could i substitute with salt potatoes..and follow the recipe?! I dont have yukon on hand!! please and thanks

    Reply

    • Natashas Kitchen
      March 16, 2019

      Hi Margarit! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Lana
    October 14, 2017

    Do these reheat well ?

    Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Lana, yes they do reheat well and my favorite way is on a skillet to get the edges a little golden/brown 🙂

      Reply

  • Lee Thayer
    August 31, 2017

    Hi Natasha, great sounding recipe and I am looking forward to making this soon (as soon as I get some parsley), but I just have one concern. You have a great international following, not every country uses stick measurements for butter. Very cool to list that, and tablespoons as well, but cup measurements would be good as well (Thailand uses cup measurements for butter not stick, but I understand the stick part being American). I will prepare this and give feedback on the results, they look delicious 🙂

    Reply

    • Natasha
      natashaskitchen
      August 31, 2017

      That is a great suggestion and thank you!! This was 3/4 cup of butter – I updated the recipe. We have been trying to be more diligent about that with recent recipes. Thank you for the reminder! One of these days, we’ll have to go in and update our archive of recipes (800+ yikes!) 🙂

      Reply

  • Zoe
    September 5, 2016

    Sadly I am not a fan of potato but my friends love them! Last week I made them according to your tips and they enjoyed the dish so much! Thank you Natasha! You save my day on recipe for potatoes!

    Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      I’m so glad to hear it was a success for you! Thank you for sharing your great review!

      Reply

  • Viktoriya
    August 18, 2016

    okay, so i was suspicious if this usual list if ingredients will make it taste delicious… but, i have to admit that i was wrong. i made these potatoes and served with homemade selyodka and simple tomato and onion salad. yyyuuuuummmm!
    thank you, Natashka!

    Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      I am so happy you enjoyed it!! 🙂

      Reply

  • Areej
    July 14, 2016

    Hi Natasha,
    I am about to make this 😍 But I am not sure is it served warm or cold?

    Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Warm 🙂 Definitely warm 🙂

      Reply

  • ZS
    July 11, 2016

    ok… Finally I had a chance to do this potato… What I love about this potato, that it requires only butter (no milk, half and half, or heavy whipped cream). Actually, I am not a big fan of parsley, so I changed your recipe by a little bit. I used dill and parsley together (ratio of 2:1).
    Oh it ended up sooo delicious…
    People, who were invited for my daughters birthday party, ate potato like crazy and I received so many comments that potato was soo delicious.. Thank you so much…

    Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      I’m so happy to hear the recipe was a hit at your party! Thank you for sharing that with us! I tried this same recipe with half fresh chopped dill and half freshly chopped green onion and it was seriously just as good. So if you aren’t a big fan of parsley, that also works as a great substitute. So tasty! 🙂

      Reply

  • Marina
    July 5, 2016

    We love these with fresh dill instead of the parsley. Tastes great 🙂 thanks for sharing great recipes.

    Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      I’ve tried them that way as well with a mix of dill and finely chopped green onion – it’s really just as amazing! 🙂

      Reply

  • Kitti
    July 5, 2016

    Family loved having these along with fresh cucs from the garden and fried chicken. Mmm.

    Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      That is wonderful! It sounds very much like our dinner a couple nights ago 🙂 I’m so happy you enjoyed it and thank you for sharing that great review!

      Reply

  • Kate @ Babaganosh.org
    July 4, 2016

    I agree with you – simple, fresh ingredients are often the best for potato dishes! I bet the hot potatoes bring out the awesome flavor of the parsley and melted butter, and in return the parsley and butter complement the potatoes so well. It’s like a side dish symphony 🙂

    Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Thank you Kate, well said 😁.

      Reply

  • D
    July 4, 2016

    Hello, Natasha! I recently tried “Land O Lakes” butter with olive oil an sea salt. I recommend you to try it with these potatoes, I bet it would be delicious.

    Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Oh wow that sounds amazing!! Thanks for sharing 🙂

      Reply

  • Katie
    July 3, 2016

    Hi!
    Can I make these in a regular pot? (Not in a ceramic one)

    Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Hi Katie, yes absolutely! I made these in a stainless steel pot yesterday with great results 🙂

      Reply

  • Tzivia
    July 3, 2016

    Mmmmm wow always looking for new potato recipes would these work roasted or is it best just to boil yo I love yukon gold potatoes too they have that creamy buttery taste even w/o the butter

    Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      I think it works best with the butter when they are boiled because they absorb pretty much all of the butter when they are tossed and they are absolutely delicious 🙂 Roasting would form a crust that is great but wouldn’t’ work with this recipe. I have a few really really great roasted potatoes recipes if you haven’t discovered those yet 🙂

      Reply

      • Tzivia
        July 4, 2016

        Oh okay then boiling them it is I think I may have stumbled upon some will check em further out again thanx tons for posting Natasha darlin happy 4 of July g-d bless America

        Reply

  • tina
    July 3, 2016

    will you post a Bread Buttered Pickles in a jar recipe this summer :)? or anything more with canning. i tried a green tomato salad & adjika. but with so many cucumbers & tomatoes in a garden very soon, i don’t know what to do with them anymore. lol.

    Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Hi Tina, we are working on a pickles recipe right now and are testing right now. Canning recipes are tough because they take time before we can open and test them. I am planning to have more canning recipes this year though 🙂

      Reply

      • tina
        July 4, 2016

        hi natasha & awesome, i do understand. i’m excited about this & cant wait to see what you got. are your recipes just pickles or tomatoes also? & thank you so much for the response. =)

        Reply

  • Kay Matson
    July 2, 2016

    Hello! I just found your site and look forward to exploring it more. These potatoes are wonderful…..I use a similar recipe and sometimes serve it along side schnitzel. It is so versatile. I was wondering what you like to serve it with?

    Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Welcome to the site Kay ?. These potatoes are great with this salad.

      Reply

  • Angela
    July 2, 2016

    Hi Natasha 🙂 All of your recipes are so good. These potatoes look delicious. I tried some other recipes from other Slavic cooking blogs, but my husband forbids me now. He will only allow me to use your recipes 🙂 haha

    Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Ha ha that’s awesome!! Thanks for sharing that with me :).

      Reply

  • Oksana
    July 2, 2016

    I add garlic when I make these. The smell and taste is heavenly!!!!

    Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Mmm I love the idea of garlic!! Garlic with, on and in anything is ok by me! 🙂

      Reply

  • Iryna B.
    July 2, 2016

    Mmmm…yum, but the childhood memories potatoes were made
    with dills!! 😉

    Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Mmm yes dill is a great option too, or green onion 🙂

      Reply

  • Liudmila
    July 1, 2016

    Hi, Natasha, I make the same recipe, but instead od parsley I sautee some onions and green beans its Romanian recipe. You can try its tastes really good.

    Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Oh my that sounds really good! Do you use green onion?

      Reply

      • Liudmila
        July 3, 2016

        No regular ones 1 medium one to sautee and then to put some green beans to sautee in the same non-stick frying pan will take about 10- 15 minutes to sautee everything.

        Reply

        • Natasha
          natashaskitchen
          July 3, 2016

          Thanks so much! 🙂

          Reply

          • Liudmila
            July 4, 2016

            Your welcome, write me later when you will try this recipe.

  • Mary
    July 1, 2016

    My mom made these potatoes when we were growing up years ago. This post brings back many memories! I will be making these soon. Thanks for sharing. Pinned.

    Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Oh I’m so happy to hear that! I love how food brings back sweet memories 🙂

      Reply

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