Best 2 Butter And Parsley Potatoes Recipes

Butter and parsley potatoes are a classic side dish that can elevate any meal. Their crispy-tender texture and simple yet flavorful combination of butter, parsley, and garlic make them a favorite among both adults and children. Whether you're looking for a quick and easy weeknight side dish or a festive addition to your holiday table, this recipe is sure to please.

Here are our top 2 tried and tested recipes!

BABY POTATOES WITH PARSLEY AND LEMON BUTTER

Baby Potatoes with Parsley and Lemon Butter image

Categories Citrus Herb Potato Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 pounds mixed baby potatoes (such as white- and red-skinned)
6 tablespoons (3/4 stick) butter
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY

Sauteed Baby Potatoes With Lemon Butter and Parsley image

To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)

Provided by Kittencalrecipezazz

Categories Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and white if possible)
1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel (can use more to taste)
1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
salt and black pepper

Steps:

Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
Transfer to a large serving bowl.
Sprinkle with about 2-3 tablespoons more of fresh parsley.

Tips:

Choose the right potatoes: Yukon Gold or red potatoes are best for boiling and roasting, while russet potatoes are better for baking or frying.
Boil the potatoes until they are just tender: Overcooked potatoes will be mushy.
Roast the potatoes in a hot oven: This will give them a crispy exterior and a fluffy interior.
Add butter and parsley at the end of cooking: This will help the flavors to meld together.
Season the potatoes to taste: Salt, pepper, and garlic powder are all good options.

Conclusion:

Butter and parsley potatoes are a simple but delicious side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste. Whether you like them boiled, roasted, or fried, butter and parsley potatoes are sure to be a hit at your next meal.

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