Easy Garlic Parsley Potatoes (Boiled)

5 from 33 votes

Easy Garlic Parsley Potatoes (Boiled)

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!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Author: Brianna May

Equipment

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