Parsley Potatoes are a fool proof side dish with tons of flavor from dry-toasted garlic cloves, a little butter and lots of fresh parsley.
There are so many ways to prepare potatoes that it is hard for me to pick my favorite. We eat a lot of potatoes in our house, either as a main dish or a side. So I’m always fixing them in different ways. I think my kids would choose these breakfast potatoes as their favorite. I really like these parsley potatoes because they get a ton of flavor from dry toasting garlic cloves. It’s a technique I learned a long time ago when I discovered this garlic bread recipe. Plus they look pretty and taste so fresh and healthy with the addition of fresh parsley.
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How to Make Parsley Potatoes
Scroll down to the bottom of this post for the complete recipe. Parsley potatoes are made with just five ingredients:
- fresh parsley
Choose smallish potatoes – I like Yukon Gold but red skinned potatoes are also a good choice. Cut them into about 1-inch pieces. While they are simmering on the stove, dry toast the garlic cloves. Press the cooled garlic through a garlic press. And mix the garlic with melted butter and chopped fresh parsley. Drain the water from the potatoes. Toss the tender potatoes with the butter, garlic and parsley mixture. So simple and so good!
What Goes Well With Parsley Potatoes
Grilled, roasted or air fried meats are my personal choice to serve alongside these parsley potatoes. Here’s some of my favorite recipes:
- Bourbon Brined Pork with Candied Bacon Butter
- Air Fryer Pork Chops
- Reverse Sear Steak
- Garlic Butter Grilled Steak and Shrimp
- Turkey Meatloaf
- Perfectly Grilled Pork Chops
- Air Fryer Chicken Breasts
- Easy Grilled Chicken Breasts
- Check this post for what the garlic will look like after toasting
- This is the garlic press I use
- Use a sharp pairing knife for cutting your potatoes
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- 2 lbs small Yukon Gold potatoes you can substitute red skinned potatoes if you'd like
- 5 cloves garlic
- 3 tbsp salted butter
- 1/4 cup fresh parsley finely chopped
- 2 tsp kosher salt
- Wash the potatoes and cut them into about 1 inch pieces. Place the potatoes in a stock pot. Cover them with cold water. Add the salt.
- Bring the potatoes to a boil, then reduce the heat to a gentle simmer. Allow the potatoes to simmer in the water until they are fork-tender, about 18 - 20 minutes.
- While the potatoes are cooking, place the unpeeled garlic cloves into a small skillet. Toast the garlic cloves over medium-high heat, tossing often, until the garlic is starting to brown, about 5 - 7 minutes.
- Allow the garlic to cool a bit and then press the cloves through a garlic press into a clean bowl.
- Melt the butter and stir it into the pressed garlic. Stir in the fresh parsley.
- Drain the water from the cooked potatoes. Toss the potatoes with the butter, garlic and parsley mixture. Serve.