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.
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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.
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 leaf – optional 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.
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).
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.
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.
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:
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.
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.
A great substitution for parsley is fresh dill. Finely chop the dill and add it to taste.
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.
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)
Ingredients
Instructions
- 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.
- 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).
- 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 Per Serving
Filed Under
What are your favorite dishes to serve company? Let me know in a comment below! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Happy St. Patrick’s Day Natasha!! ☘️
So this is my 3rd year of making your Blessed, Beautiful & Delicious Company Potatoes with my Corned Beef, Carrots & Cabbage instead of putting potatoes in my crockpots & Dutch ovens all together…(I cook 6 corned beef with the fixin’s for neighbors & family) Hands down your potatoes look beautifully Irish & taste remarkable as the side instead of just simply boiling the potatoes! And definitely look more Irish with that lovely fresh chopped parsley!! The neighbors & family give them rave reviews as well💚
This recipe is a Pot of Gold Natasha especially on St. Patrick’s Day!! I use it year round tho and it never fails!! Thank you and may you & yours be blessed on this day & throughout the year ☘️
Thank you so much for your amazing words and feedback. Happy St Patrick’s Day too!
I had no fresh parsley so I cooked dried parsley with the potatoes. Not as good as fresh but still so very yummy 😋
Thank you for sharing, Wanda!
I looked up how many potatoes 5lbs is and google said 6 to 8. But when i made this dish it was maybe enough of a seving for 2 people. How many do you recommend making?
Hi Anna, I usually purchase a 5 lb back of potatoes to take the guessing out of it. If purchasing from the bulk section, I recommend using your stores weight scale to get to the 5 lbs. I wonder if Google was telling you you need 6-8 large potatoes? If you purchased small or medium, you would need more.
How can I make these in advance? Can I boil the potatoes the day before?
Hi Sasha, I haven’t tried making this in advance; we’ve always preferred them fresh. If you happen to experiment, I’d love to know how you like it!