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
- 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
- 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
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. 
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?
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.
I didn’t have fresh parsley but I had scallions (chives). It was a HUGE hit in my family!!!
Great to hear that, Marina. Thank you for your wonderful comments and feedback!
I didnt like them. to hard to mix the butter into 5 lbs of potatoes. Careful stirring still resulted in some mushiness.
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.
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!
Great to hear that it was a success! Thanks for your great comments and feedback, Jazz.
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.
You are very welcome, Patricia. It’s always a pleasure to share these awesome recipes to you all!
i DIDN’T GET YPUR RECEIPE FOR MARINERA SUCE. could I use italian sausage for part of the gr beef?
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.
I love parsley buttered potatoes and to further enhance them, I boil them in chicken broth.
Sounds good too, thanks for sharing that with us!
I use just a little chicken ‘better than bouillon’ in the cooking water …WOWZA!
Oh that sounds so good! Thank you so much for sharing that with us.
Hey Natasha! Love all your recipes! Can I make this in my instant pot?
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!
The Potato recipe has been made all my life.
Love it.
I will make it for dinner Friday.
Sounds like a great plan. I hope it becomes a hit!
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.
Nice one. Thank you for your tip that’s so helpful, Nancy!
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
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!
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 “
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.
You are most welcome, Barbara. It’s always a pleasure to share the new recipes with you all.
Same date🤔
The link to the mixing bowl didn’t work. Can you please provide the link? Thanks!
Hi Vera, You can see the kitchen tools that I use here on my Amazon affiliate shop
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!
Thank you so much for the lovely review!
maybe try keeping them warm in a crock pot?
Everyone loved these Parsley Potatoes! They were incredibly delicious!! I can’t wait to make them again!
That’s so great! I’m so happy you enjoeyd that!!
These potatoes are so delicious! Perfect side for almost any meal.
Thank you so much for sharing that with me Laura! I’m so happy you enjoyed that!
Love it! I just added a bit of garlic.
I’m so glad you enjoyed that, Cristina! Thank you or the great review.
What type of parsley? Italian or the decorative looking kind? They have different flavors – can’t tell from pictures. Thanks!
Hi Yel, this is the curly leaf parsley but either will work. They taste almost identical but have a little different texture.
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 🙂
That’s just awesome!! Thank you for sharing your wonderful review
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??
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.