These Garlic Parsley Potatoes are herby, tangy, buttery, and delicious. They’re the ultimate side dish for protein-filled mains. Made with fresh herbs, lemon, extra virgin olive oil, butter, parsley, garlic cloves, and black pepper, these potatoes are simple yet full of flavor!
If you’re looking for a yummy side dish that’s ready in 30 minutes, you’ll want to make these garlic parsley potatoes! The recipe is made in one pot (including the yummy butter herb coating), so clean-up is a breeze. This potato recipe is versatile, as you can adjust the seasoning (including the herbs) to your preference.
Use leftover potatoes to make the following recipes: Creamy Chicken and Mashed Potatoes Recipe, Roasted Potatoes and Asparagus with Parmesan, or Lebanese Potato Salad.
Table of Contents
Why You’ll Love This Recipe
- Easy prep – Since this recipe calls for baby potatoes, you don’t need to peel or chop them before cooking.
- Quick – This garlic parsley potatoes dish is ready in about 30 minutes!
- Simple – Most ingredients in this recipe are already in your pantry/fridge.
- Flavorful – Fresh parsley and garlic provide a delicious taste in this recipe.
- Filling – These yummy potatoes are a great way to make any meal more satisfying and filling!
- Versatile – Easily change the seasoning of these potatoes to fit the flavors of your other dishes.
- `Great for family dinners – Since these potatoes are easy and quick, they’re a great side to whip up during the week for the family.
Ingredients & Substitutions
- Baby Potatoes: When purchasing potatoes for this garlic parsley potatoes dish, look for baby potatoes that are about 1-1.5 inches big. If you cannot find baby potatoes, use yellow potatoes and cut them into about 1.5-inch cubes.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Garlic Parsley Potatoes
Quick Overview
- Boil potatoes.
- Prep garlic butter.
- Toss.
Step by Step Instructions
Use salted water to flavor the potatoes as they cook.
Do not overcook the potatoes; they will fall apart while tossing in garlic butter.
Step 1: In a medium stainless steel pot, add the potatoes and salt. Cover the potatoes with water so it is about 2 inches above the potatoes.
Step 2: Bring to a boil and lower the heat so the water is lightly boiling. Boil for 10-15 minutes, depending on the exact size of your potatoes. They should be fork-tender but not falling apart. Drain the potatoes using a colander and set aside.
Step 3: In the same pot used to boil the potatoes, add the butter, oil, and garlic. Over medium heat, sauté the garlic for 2-3 minutes, stirring frequently. The garlic should be fragrant but not brown.
Step 4: Turn the heat off and add the potatoes back into the pot. Toss until they are well coated in the garlic butter mixture. Add the parsley, lemon juice, and pepper. Toss and add salt to taste. I usually add about 3/4 teaspoon.
Recipe Serving Suggestions
Garnish these garlic parsley potatoes with other fresh herbs, a sprinkle of parmesan cheese, and red pepper flakes.
I love serving this garlic parsley potatoes recipe with chicken or fish dishes. Here are a few ideas:
- Pesto Crusted Salmon with Garlic Lemon Panko
- Pan Seared Chilean Sea Bass
- Air Fryer Cilantro Lime Chicken
- Crispy Air Fryer Cornflake Chicken
Expert Tips
- Use baby yellow potatoes. Using smaller potatoes, like baby yellow potatoes, means they’ll boil more quickly on the stove. Baby yellow potatoes are known for having a rich, creamy consistency, which makes this recipe feel decadent. In a pinch, you can use red potatoes, but they won’t offer as much of a buttery flavor.
- Do not overcook the garlic. With this garlic parsley potatoes dish, it’s important to cook the minced garlic until fragrant, not browned. When garlic browns, it typically has a bitter taste that you don’t want in this recipe. Ensure you stay near the pot and stir consistently when making the garlic butter mixture.
- Do not overcook the potatoes. Avoid overcooking the potatoes, or they will fall apart as you toss them with the garlic butter. Remove the potatoes from the water when they are fork-tender.
Additions & Variations
- Add cheese: For extra flavor, consider topping the garlic parsley potatoes with a sprinkle of parmesan cheese. You can also shred other types of cheese like colby Jack. If you’re topping the potatoes with melty cheese, wait to add a sprinkle until it’s served on each person’s plate. Otherwise, the cheese will clump up in the potato mixture.
- Use other herbs: If you don’t enjoy parsley, use other fresh herbs like rosemary and thyme to jazz up potato recipes like this one.
- Try a spice mix: I’ve kept this recipe simple, so it pairs well with quite a few dishes. If you want a bolder taste, consider adding a spice mixture. For example, you can use Cajun seasoning for a spicier taste.
- Add protein: This yummy potato dish works well with crispy bacon or pancetta bits. For a more decadent dish, pan-fry either chopped bacon or pancetta cubes. Then, toss them in with the potatoes and garlic butter mixture.
Recipe FAQs
Like in this garlic parsley potatoes dish, you’ll be cooking the garlic separately from the potatoes. Then, you’ll toss the potatoes with the butter garlic mixture afterward. This method also works when creating an oven-roasted potatoes recipe, ensuring you don’t have a burnt garlic flavor.
This recipe doesn’t require you to cook parsley. However, if you want wilted parsley, you can toss it into the garlic butter mixture for the last minute. Since parsley is more delicate, it should not be cooked very long.
Like most fresh herbs, you only want to eat the parsley leaves. The stems are edible, but they have quite a bitter flavor. So, it’s best to avoid the stems as much as possible.
There are a few differences between cilantro and parsley. For one, they have different flavors. Parsley is slightly peppery/grassy, while cilantro has a tangy, citrusy taste. These herbs also have differences in their appearance. Cilantro has more curved leaves, while parsley has jagged, painted leaves.
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Easy Garlic Parsley Potatoes (Boiled)
Ingredients
- 2 pounds baby yellow potatoes, washed*
- 2 Tablespoons Morton kosher salt, for water*
- 2 Tablespoons salted butter
- 2 Tablespoons extra virgin olive oil
- 10-12 cloves garlic
- 1/3 cup chopped fresh parsley
- 1/2 small lemon, juiced
- fresh cracked black pepper
Instructions
- In a medium stainless steel pot, add the potatoes and salt. Cover the potatoes with water so it is about 2 inches above the potatoes.2 pounds baby yellow potatoes, washed*, 2 Tablespoons Morton kosher salt, for water*
- Bring to a boil and lower the heat so the water is lightly boiling. Boil for 10-15 minutes, depending on the exact size of your potatoes. They should be fork-tender but not falling apart. Drain the potatoes using a colander and set aside.
- In the same pot used to boil the potatoes, add the butter, oil, and garlic. Over medium heat, sauté the garlic for 2-3 minutes, stirring frequently. The garlic should be fragrant but not brown.2 Tablespoons salted butter, 2 Tablespoons extra virgin olive oil, 10-12 cloves garlic
- Turn the heat off and add the potatoes back into the pot. Toss until they are well coated in the garlic butter mixture. Add the parsley, lemon juice, and pepper. Toss and add salt to taste. I usually add about 3/4 teaspoon.1/3 cup chopped fresh parsley, 1/2 small lemon, juiced, fresh cracked black pepper
Notes
- Baby Potatoes: When purchasing potatoes for this garlic parsley potatoes dish, look for baby potatoes that are about 1-1.5 inches big. If you cannot find baby potatoes, use yellow potatoes and cut them into about 1.5-inch cubes.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use baby yellow potatoes. Using smaller potatoes, like baby yellow potatoes, means they’ll boil more quickly on the stove. Baby yellow potatoes are known for having a rich, creamy consistency, which makes this recipe feel decadent. In a pinch, you can use red potatoes, but they won’t offer as much of a buttery flavor.
- Do not overcook the garlic. With this garlic parsley potatoes dish, it’s important to cook the minced garlic until fragrant, not browned. When garlic browns, it typically has a bitter taste that you don’t want in this recipe. Ensure you stay near the pot and stir consistently when making the garlic butter mixture.
- Do not overcook the potatoes. Avoid overcooking the potatoes, or they will fall apart as you toss them with the garlic butter. Remove the potatoes from the water when they are fork-tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
