Parsley Potatoes

Parsley Potatoes are a perfect side dish with tons of flavor from dry-toasted garlic cloves, butter and lots of fresh parsley.

Course Side Dish

Cuisine American

Keyword Potatoes

Prep Time 10

Cook Time 20

Servings

Calories 257kcal

2 lbs small Yukon Gold potatoes you can substitute red skinned potatoes if you'd like
5 cloves garlic
3 tbsp butter
1/4 cup fresh parsley finely chopped
1 tbsp 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. Taste and add more salt if necessary. Serve.