These boiled potatoes with parsley are the sort of recipe I come back to when I need something dependable, comforting, and quick. They’re straightforward to make, but the finishing butter and parsley lift them from plain to memorable. Mild, tender baby potatoes soak up the butter and seasoning so each bite is simple and satisfying.
I like these as a side that disappears first at the table — they go with roasted chicken, grilled fish, weeknight pork chops, or a simple green salad. The timing is forgiving: once the water’s boiling, the cook time is consistent and predictable, which makes planning easy.
Below you’ll find the exact ingredients and step-by-step method I follow every time. There are also practical tips for prepping, storing, and small variations to suit what you have on hand.
What Goes In
Ingredients
- water — for boiling; enough to cover the potatoes in a large pot.
- 1 tablespoon salt — for boiling; seasons the potatoes from the inside as they cook.
- 1 lb (500 g) baby potatoes, red and yellow — the star ingredient; choose similar sized pieces for even cooking.
- 3 tablespoons unsalted butter, melted — coats the potatoes and adds richness without extra salt.
- 1/2 teaspoon salt — final seasoning; adjust after tasting.
- 3 dashes ground black pepper — adds a mild peppery warmth.
- 2 tablespoons chopped Italian parsley — fresh and bright; folded in at the end for color and lift.
Boiled Potatoes with Parsley — Do This Next
- Fill a large pot halfway with water and add 1 tablespoon salt; bring the water to a rolling boil.
- While the water heats, clean the baby potatoes by scrubbing and rinsing them under cold running water.
- Add the baby potatoes to the boiling water. Return to a boil and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes in a colander and rinse briefly under cold water to stop the cooking; drain well.
- Melt 3 tablespoons unsalted butter in a small saucepan or microwave-safe bowl.
- Slice the drained potatoes into wedges and return them to the pot or place in a mixing bowl.
- Pour the melted butter over the potato wedges and add 1/2 teaspoon salt, 3 dashes ground black pepper, and 2 tablespoons chopped Italian parsley.
- Gently toss or stir to coat the potatoes evenly, then serve immediately.
Why You’ll Keep Making It
These potatoes are reliably good and require very little hands-on time. The technique is simple: salt the boiling water, stop the cooking with a brief rinse, and finish with butter and fresh herbs. That combination produces tender, silky potatoes that are seasoned through, not just on the surface.
They’re flexible. You can double the batch for a crowd, halve it for two, serve them warm or at room temperature for a picnic, and they pair well with almost any main. Because the flavors are classic and the prep is quick, this becomes one of those go-to sides you trust to work every time.
If You’re Out Of…
If you don’t have exactly what’s listed, here are straightforward swaps that keep the result very close.
- No baby potatoes: Use small Yukon Golds, fingerlings, or quarter larger potatoes so they cook in the same time. Aim for even-sized pieces.
- No unsalted butter: Use salted butter but omit or reduce the final 1/2 teaspoon salt. Taste before adding more.
- No parsley: Substitute another fresh green herb like chives, dill, or a combination. Use similar volume (about 2 tablespoons) to keep the balance.
- No ground black pepper: A pinch of crushed red pepper or a light dusting of white pepper will work; keep it minimal to not overpower the butter and herb.
- Short on time: Cut potatoes smaller before boiling to reduce cook time, but watch closely so they don’t turn to mush.
Before You Start: Equipment
Essentials
- A large pot — big enough that filling it halfway covers the potatoes with room to boil without spilling.
- A colander — to drain the potatoes thoroughly.
- A small saucepan or microwave-safe bowl — to melt 3 tablespoons unsalted butter.
- A sharp knife and cutting board — to slice potatoes into wedges after draining.
- A mixing bowl or the empty pot — for tossing the potatoes with butter and parsley.
- Measuring spoons — to measure 1 tablespoon and 1/2 teaspoon salt and the butter.
What Not to Do
Small mistakes can change the texture or make the dish bland. Avoid these common missteps:
- Don’t under-salt the boiling water. Potatoes absorb liquid as they cook; salting the water seasons them internally. The recipe calls for 1 tablespoon salt in the pot.
- Don’t overcook. Watch for fork-tender; overcooked potatoes become grainy and fall apart. About 15 minutes is the guideline for baby potatoes; test early if sizes vary.
- Don’t skip the cold rinse after draining. That quick rinse stops carryover cooking and keeps wedges intact when you slice them.
- Don’t pour cold butter over hot potatoes and then leave them sitting. Melted butter coats best when evenly combined and served promptly; it soaks in if left too long.
Holiday & Seasonal Touches
Small changes can make this side feel festive or seasonally appropriate:
- Holiday: Add a teaspoon of Dijon mustard to the melted butter and a tablespoon of chopped fresh thyme for a bright, savory lift that pairs well with roast meats.
- Spring/Summer: Fold in a tablespoon of lemon zest and extra chopped parsley for freshness that complements grilled seafood or salads.
- Autumn/Winter: Stir in a tablespoon of chopped toasted walnuts or hazelnuts for texture and add a pinch of smoked paprika for depth.
Flavor Logic
Understanding why each ingredient is used helps you adapt this recipe with confidence.
- Salted boiling water: Potatoes are dense and bland until salted. Cooking them in seasoned water infuses flavor throughout, not just on the surface.
- Butter: Adds fat and mouthfeel. Melted butter clings to the cut surfaces of the wedges and carries flavor across the bite.
- Final salt and pepper: Layered seasoning — salt in the water and a touch more after cooking — ensures the flavor is balanced. The pepper brings a faint heat to offset the richness.
- Parsley: A simple herb that adds freshness and color without overpowering the potato’s mild flavor. Chopped fine, it distributes evenly.
Best Ways to Store
Leftover boiled potatoes store well and can be used in other dishes.
- Cool quickly: Let potatoes come to near room temperature, then transfer to an airtight container.
- Refrigerate: Store for up to 3–4 days. The butter will firm up in the fridge; gently reheat to loosen it.
- Reheat: Warm in a skillet over medium-low heat with a little butter or oil to refresh the exterior, or microwave briefly and then toss with a splash of melted butter or olive oil.
- Freeze: Not recommended for best texture — freezing changes the potato’s structure and makes them grainy when thawed.
Reader Questions
Q: Can I peel the potatoes first?
A: You can, but with baby red and yellow potatoes the skins are thin and add flavor and texture. Scrubbing is usually enough.
Q: How do I know the potatoes are done?
A: Pierce the largest potato with a fork. If the fork slides in with little resistance and the center feels tender, they’re done. Aim for fork-tender rather than falling apart.
Q: Can I make this ahead for a party?
A: You can boil and slice the potatoes ahead, then toss with warm melted butter and parsley just before serving. Keep boiled potatoes refrigerated and reheat gently so they don’t dry out.
Q: How can I make it vegan?
A: Substitute the melted butter with a neutral oil like extra-virgin olive oil or a vegan butter alternative. Taste and adjust the final salt accordingly.
Let’s Eat
Serve these boiled potatoes with parsley straight away, while the butter is glossy and warm. Spoon them into a warmed dish, scatter a few extra sprigs of parsley on top for a pretty finish, and bring them to the table. They make a reliable, easy side that complements a wide range of mains.
If you try a variation — a squeeze of lemon, a bit of mustard, or a different herb — let me know how it turns out. Small tweaks often become favorites, and this recipe is designed to be a canvas for the simple things you enjoy.
Boiled Potatoes with Parsley
Ingredients
Ingredients
- water for boiling
- 1 tablespoonsalt for boiling
- 1 lb 500 gbaby potatoes, red and yellow
- 3 tablespoonsunsalted butter melted
- 1/2 teaspoonsalt
- 3 dashesground black pepper
- 2 tablespoonschopped Italian parsley
Instructions
Instructions
- Fill a large pot halfway with water and add 1 tablespoon salt; bring the water to a rolling boil.
- While the water heats, clean the baby potatoes by scrubbing and rinsing them under cold running water.
- Add the baby potatoes to the boiling water. Return to a boil and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes in a colander and rinse briefly under cold water to stop the cooking; drain well.
- Melt 3 tablespoons unsalted butter in a small saucepan or microwave-safe bowl.
- Slice the drained potatoes into wedges and return them to the pot or place in a mixing bowl.
- Pour the melted butter over the potato wedges and add 1/2 teaspoon salt, 3 dashes ground black pepper, and 2 tablespoons chopped Italian parsley.
- Gently toss or stir to coat the potatoes evenly, then serve immediately.
Equipment
- Large Pot
- Colander
- Small Saucepan
- Microwave-safe Bowl
- Mixing Bowl
