Description
Simple and buttery parsley potatoes made with tender baby potatoes tossed in melted butter, fresh chopped parsley, salt, and black pepper. A classic, comforting side dish that pairs beautifully with almost any main course.
Ingredients
Units
Scale
- 2 pounds (900 grams) baby potatoes
- 1/4 cup (15 grams) fresh parsley, finely chopped
- 3 tablespoons (40 grams) unsalted butter
- 1 teaspoon salt, plus more for boiling water
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Fill a large pot with cold water and add the baby potatoes. Season the water generously with salt.
- Bring the water to a gentle boil over medium high heat, then reduce to a steady simmer.
- Cook the potatoes for 15 to 20 minutes until fork tender but still holding their shape.
- Drain the potatoes thoroughly and let them cool slightly. Slice into thick rounds.
- Transfer the warm potatoes to a serving bowl and add the unsalted butter. Toss gently until the butter melts and coats the potatoes evenly.
- Sprinkle the finely chopped parsley, salt, and black pepper over the potatoes and toss gently again to combine.
- Serve warm and enjoy.
Notes
- Start the potatoes in cold water to ensure even cooking.
- Add the parsley at the end to preserve its fresh flavor and bright color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a small amount of butter to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2 grams
- Sodium: 420 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 4 grams
- Cholesterol: 30 milligrams