Best 13 Boiled Parsley Potatoes Recipes

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Boiled parsley potatoes, a comforting and classic dish, are a staple in many cultures. Whether it's the fluffy, tender interiors or the crispy, golden-brown exteriors that captivate your taste buds, this recipe offers a delightful blend of flavors and textures. With its simple yet versatile nature, boiled parsley potatoes can be enjoyed on their own as a hearty side dish or incorporated into a wide range of culinary creations.

Let's cook with our recipes!

THE BEST BUTTERY PARSLEY BOILED POTATOES



The Best Buttery Parsley Boiled Potatoes image

Boiled baby red potatoes get an infusion of butter and parsley to make this super simple side dish one of my all-time favorites for any meal.

Provided by Heidi

Categories     Side Dish

Number Of Ingredients 5

1 1/2 to 2 pounds small red potatoes
1 teaspoon kosher salt (, plus more to taste)
3 tablespoons salted butter (cut into slices)
1/4 cup chopped fresh Italian parsley
freshly ground black pepper

Steps:

  • Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
  • Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes.
  • Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.

Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 459 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PARSLIED POTATOES



Parslied Potatoes image

This is a Penzey's Spice recipe I picked up while in Dallas. A great recipe for a real meat and potatoes meal.

Provided by PaulaG

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 lbs small red potatoes, peeled
1 tablespoon parsley flakes
1 1/2 teaspoons sweet Hungarian paprika
1/2 cup butter
1/2-1 teaspoon kosher salt
black pepper, freshly ground

Steps:

  • Bring a large pot of water to a boil and add the potatoes.
  • Cook for 25 to 30 minutes or until potatoes are fork tender.
  • Drain potatoes and place in large bowl.
  • Melt the butter, stir in parlsey, paprika and salt.
  • Mix well and finish off with a few grinds of black pepper.
  • Serve and enjoy.

BOILED POTATOES WITH PARSLEY AND DILL



Boiled Potatoes with Parsley and Dill image

For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

6 red potatoes (about 2 pounds), peeled and halved
2 to 3 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon fresh dill, finely chopped
2 tablespoons torn fresh curly leaf parsley

Steps:

  • Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.

PARSLEY POTATOES



Parsley Potatoes image

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

10 to 12 new potatoes, about 1 1/2 pounds
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Salt and pepper

Steps:

  • Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
  • Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Nutrition Facts : Calories 185, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

PARSLEY RED POTATOES



Parsley Red Potatoes image

These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 4

2 pounds red potatoes
1-1/2 teaspoons salt
1/3 cup butter, cubed
2 tablespoons minced fresh parsley

Steps:

  • Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.

Nutrition Facts : Calories 198 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 702mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

GARLIC & PARSLEY NEW POTATOES



Garlic & Parsley New Potatoes image

It's new potato time and this is a quick easy recipe that is attractive and tasty.Try serving them with a little parmesan cheese sprinkled over top.

Provided by Bergy

Categories     Potato

Time 38m

Yield 4 serving(s)

Number Of Ingredients 5

12 small red potatoes
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
3 teaspoons lite olive oil (divided)
salt and pepper

Steps:

  • Scrub the potatoes well.
  • Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
  • Place potatoes in a saucepan, cover with water and bring to a boil.
  • Simmer covered for about 20 minutes or until tender.
  • Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
  • In a non stick frypan add the remaining oil over medium heat.
  • Add garlic,cook approximately 1 minute.
  • Add parsley, salt& pepper, mix well.
  • Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
  • Serve.

PARSLEY POTATOES



Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
  • Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
  • Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
  • Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

EASY POTATOES WITH PARSLEY



Easy Potatoes with Parsley image

Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

4 pounds small new potatoes
Coarse salt and ground pepper
4 tablespoons (1/2 stick) butter, room temperature
1/4 cup chopped parsley

Steps:

  • With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
  • Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.

Nutrition Facts : Calories 210 g, Fat 6 g, Fiber 5 g, Protein 4 g

BASIC BOILED POTATOES



Basic Boiled Potatoes image

Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings plus 16 leftover potatoes.

Number Of Ingredients 2

5 pounds medium red potatoes (about 24)
Melted butter and minced fresh parsley, optional

Steps:

  • Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.

Nutrition Facts :

PARSLEY POTATOES



Parsley Potatoes image

The fresh flavor of parsley is perfect with hot buttered potatoes-it adds a little extra zip. I used this recipe when I did all the cooking at our restaurant, and customers loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

2 pounds potatoes, peeled and cut into 2-inch pieces
1/2 cup butter, melted
1/4 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts :

PARSLEY POTATOES



Parsley Potatoes image

Provided by Pierre Franey

Categories     easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

8 red waxy new potatoes, about 1 pound
Salt to taste if desired
1 tablespoon butter
1 tablespoon finely chopped parsley

Steps:

  • Cut the potatoes in half lengthwise. Strip away part of the peel lengthwise, leaving two red strips down the side of each potato half. As the potatoes are prepared, drop them into cold water.
  • Drain the potatoes and put them in a saucepan. Add cold water to cover and salt. Bring to a boil and cook about 8 minutes or until tender. Drain.
  • Add the butter to the potatoes and toss. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 406 milligrams, Sugar 1 gram, TransFat 0 grams

MOM'S PARSLEY POTATOES



Mom's Parsley Potatoes image

My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.

Provided by Bibi

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, scrubbed and cut into 1-inch pieces
¼ cup unsalted butter
1 cup chopped onion
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅔ cup sour cream
⅓ cup shredded Gruyere cheese
⅓ cup chopped fresh parsley

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
  • Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
  • Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g

BOILED RED-SKINNED POTATOES WITH PARSLEY



Boiled Red-Skinned Potatoes With Parsley image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

16 small red-skinned potatoes, about 1 1/2 pounds
Salt to taste
8 parsley sprigs
1 bay leaf
3 tablespoons butter
3 tablespoons chopped parsley
1/4 teaspoon ground cumin
Freshly ground white pepper to taste

Steps:

  • Using a sharp knife, peel some of the skin, leaving a band for color.
  • Place the potatoes in a saucepan, and cover them with water. Add salt, the parsley sprigs and bay leaf. Bring to a boil, and simmer for 15 minutes or until tender.
  • Drain the potatoes, discarding the parsley sprigs and bay leaf. Add the butter, chopped parsley, cumin, salt and pepper to the potatoes in the same saucepan. Stir gently to coat the potatoes, and serve immediately.

Nutrition Facts : @context http, Calories 742, UnsaturatedFat 3 grams, Carbohydrate 151 grams, Fat 10 grams, Fiber 20 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 2024 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Selecting the right potatoes: Choose firm, unblemished potatoes with smooth skin. Avoid potatoes that are sprouting or have bruises, as these may indicate inferior quality.
  • Washing and peeling: Thoroughly wash the potatoes under running water to remove any dirt or debris. Peel the potatoes if desired, although leaving the skin on adds extra nutrients and flavor.
  • Boiling the potatoes: Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • Draining and seasoning: Drain the potatoes in a colander and allow them to steam dry for a few minutes. Season the potatoes with salt, pepper, and any other desired herbs or spices while they are still hot.
  • Adding parsley: Chop the parsley finely and sprinkle it over the potatoes just before serving. You can also add other herbs like chives, dill, or cilantro for extra flavor.

Conclusion:

Boiled parsley potatoes are a simple yet delicious dish that can be enjoyed as a side dish or main course. With just a few basic ingredients and a little bit of time, you can create a flavorful and satisfying meal that is sure to please everyone at the table. Experiment with different herbs and spices to find your favorite combination, and don't be afraid to get creative with the toppings. Whether you prefer them plain or loaded with butter, cheese, or gravy, boiled parsley potatoes are a versatile dish that can be adapted to suit any taste. So next time you're looking for a quick and easy meal, give boiled parsley potatoes a try - you won't be disappointed!

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