These butter potatoes with parsley come out soft, and buttery and full of flavor. They are very easy to make and work so well with any meat dish you might want to serve.
I came up with this combination recently as I was preparing some meal. Potatoes sounded like a good combination for whatever I was making, but I didn’t want to make mashed potatoes (though those are great, as well) as I wanted to simplify and be done faster. And, these potatoes were born.
I’ve eaten boiled potatoes with dill and garlic before which seem to be a staple in Russian kitchens, but somehow they didn’t quite work out when I made them (I guess I need more practice. lol). And fresh dill is not always on hand, while parsley survives even the hardest winters around here. Anyway, those potatoes were the inspiration and these butter potatoes with parsley came out perfect.
What are Butter Potatoes?
Apparently Butter Potatoes is a name for yellow buttery potatoes such as the Yukon Gold Potatoes. But this post deals not with a certain type of a potato, but actually with the way of preparing the potatoes (with butter). This recipe would work with most potato types. The biggest thing to watch out for is to not overcook the potatoes.
Ingredients Needed for Butter Potatoes
Potatoes – any kind should work, but the cooking time might change based on potato type.
Water – for boiling
Parsley – small bunch or to taste
How to Prepare Butter Potatoes
Peel the potatoes, chop them into smaller chunks, rinse a few times and place them into a medium-sized pot. Fill the pot with water until the potatoes are about 1/2 inch covered by water. Generously add salt and bring the pot of water to a boil.
How Long to Boil the Potatoes
Reduce the heat a bit so that the water doesn’t boil over and cook the potatoes on medium heat for 12-18 minutes. The amount of time will depend on how big your potato chunks are, the potato type and maybe even the altitude you live at.
My potatoes were about an inch big on some sides, but not all around. The potatoes were fork-tender after about 12 minutes of cooking.
The easiest way to make sure the potatoes are not overcooked is to check them periodically by piercing with a fork. The fork should go through the potatoes easily, but they shouldn’t be crumbly.
While the potatoes are cooking, wash and chop the parsley. Set aside.
Once the potatoes are done cooking, remove them from the stove and drain. Then add the butter, salt and parsley to the potatoes in the pot. Let the butter start to melt and then gently mix everything together doing your best to not smash the potatoes. The potatoes will hold their form, if they weren’t over cooked.
How to Store the Potatoes
These potatoes are best enjoyed fresh. However, if you have any left-overs, leave them to cool off completely and then store in the fridge. Heat up the leftovers on a skillet or a microwave.
These butter potatoes are really good served with some kind of a meat dish like these Grilled Chicken Thighs with Best Marinade or even with a plain salad like this Refreshing Radish Cucumber Salad for a vegetarian meal.
Lastly, if you make these Butter Potatoes, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Parsley Butter Potatoes
- 2 ½ lb Potatoes
- Water enough to cover potatoes in pot
- Salt for cooking
- 2 tbsp Butter
- ½ tsp Salt or to taste
- 1 bunch Fresh parsley (optional, for garnish)
- Peel potatoes, cut into chunks and place into a medium-sized pot covering with water.
- Bring potatoes to boil and salt the water generously. Reduce the heat a bit so the water doesn't run over and cook partially covered for 15-20 minutes.
- Meanwhile, wash and chop the parsley and prepare the butter.
- Once the potatoes are done, and a fork piercing a potato goes through easily, drain the potatoes.
- Add the chopped parsley, salt, and butter to the cooked potatoes. Gently mix everything together taking care not to smash the potatoes.
- Serve hot.