Delightfully simple yet bursting with flavor, parsley potatoes are a classic side dish that brings a touch of freshness to any meal. Whether served alongside a hearty roast or as a complement to a light salad, these potatoes are sure to elevate your dining experience. Let’s dive into this recipe and discover how to make these irresistible parsley potatoes!
Parsley Potatoes Recipe
Parsley potatoes are a versatile and flavorful side dish that can complement a wide range of meals. By combining tender potatoes with the vibrant taste of fresh parsley, this dish offers a delightful blend of textures and flavors. Whether you’re looking for a side dish to accompany a family dinner or a dish to impress guests at a dinner party, parsley potatoes are sure to please. With their simplicity and delicious taste, parsley potatoes are a must-try for any potato lover.
Equipment
- 1 Pot
- 1 Colander
- 1 Knife
- 1 Cutting Board
- 1 Potato Masher
- 1 Saucepan
Ingredients
- 3 pounds fingerling potatoes
- 1 tablespoon + 1 ½ teaspoons salt divided
- ½ cup 1 stick unsalted butter
- 5 garlic cloves peeled and smashed
- ½ cup chopped fresh parsley
Instructions
- Long wise cut the fingerling potatoes in half and put them in a big pot with 1 tablespoon of salt. Pour cold water over the potatoes to cover.
- Heat the saucepan to a high temperature on the stove. The potatoes should be cooked for 15 to 18 minutes, or until a fork can easily pierce them, after the water has been brought to a boil and then reduced to a simmer.
- Melt the butter in a small skillet over medium heat while the potatoes are cooking.
- Turn off the heat and add the crushed garlic cloves to the butter. For optimal flavoring, allow the garlic cloves to steep in the heated butter for a minimum of 10 minutes.
- After the potatoes are cooked completely, carefully drain and then return them to the pot.
- Take out the garlic cloves from the butter and then drizzle the butter over the potatoes.
- Serve the potatoes after tossing them lightly with a spatula to coat them with the 1 ½ tablespoons of salt and parsley.
Notes
- Add ½ teaspoon of garlic powder to the butter and parsley combination for a hint of garlic flavor.
- Keep leftovers chilled for three to four days by storing them in an airtight container.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 130kcal |
| Carbohydrates | 18g |
| Protein | 2g |
| Fat | 6g |
| Saturated Fat | 4g |
| Sodium | 459mg |
| Iron | 1mg |
| Calcium | 16mg |
| Vitamin A | 386IU |
| Potassium | 530mg |
Should I Peel the Potatoes Before Boiling?
Potatoes with thin skins don’t require peeling before cooking. The skins are tasty and nutritious, and they help the potatoes maintain their shape while they boil.
Can I Use Dried Herbs?
Because the dried herbs have a considerably stronger flavor and are rather crunchy, I do not suggest using them in this recipe for boiled potatoes. Here, using fresh herbs is best!
