Garlic Parsley Potatoes

Garlic Parsley Potatoes

These parsley potatoes are tossed in a delicious sauce made with olive oil, butter and lots of fresh garlic. They’re easy to make, easy on the budget and make a great side dish.

The finished garlic parsley potatoes served in a white bowl on a beige linen with a serving spoon in the background.

 

This potato recipe requires just a few simple ingredients. Whether you’re putting together a weeknight dinner or need a dish for a potluck, potato recipes are sure to please. Also, try this loaded potato salad, these garlic dill potatoes and the classic baked potato.

 

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What potatoes should I use?

We want to use potatoes that are not too grainy and have more of a creamy texture. Red potatoes and small gold potatoes are both good options. We chose red for this recipe because I find gold potatoes to have a sweetness to them that’s missing from the red, so keep that in mind when selecting.

 

Tips for the best parsley potatoes

  1. Take care when cooking garlic; it burns quickly and becomes pretty much inedible. Always cook it on gentle heat, keep it on medium or medium-low and stir often. Do not leave unattended and only cook it for a few seconds to 1 minute. When it’s fragrant remove it from the heat or add other ingredients to the pan.
  2. Make sure that the oil is not too hot or smoking when you add the garlic.  If the oil is too hot, the garlic will burn as soon as it hits the pan; it will burn before you can even react.
  3. Cook the potatoes just enough so that they’re tender but not falling apart. If they’re too tender, then they’ll turn into smashed potatoes when tossed with the oil. They’ll still be delicious though!

 

Ingredients

  • 1½ pound Small Red Potatoes
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 3-4 Garlic Cloves, minced (about 2-3 tablespoons)
  • 2 tablespoons Chopped Fresh Parsley, use curly or Italian/flat leaf whichever is readily available
  • 2 teaspoons Salt, divided (1 teaspoon to boil the potatoes and 1 teaspoon for the garlic parsley oil) plus extra if needed at the end – we used kosher salt
  • ¼ teaspoon Black Pepper

The ingredients for the parsley potatoes arranged on a white table.

 

Prep work

Prep work is quick and easy in this potato recipe. We leave the peel on the potatoes so there goes most of the work involved with potato dishes.

  • Wash the potatoes well; use a vegetable brush to remove any dirt.
  • Mince the garlic.
  • Chop the parsley.
  • Measure out the remaining ingredients.

The ingredients for the potatoes prepped and separated into glass bowls with the whole red potatoes to the right side.

 

How to cook the potatoes

Add the potatoes to a medium pot. Cover them with water and set over high heat. Bring the water to a boil. Lower the heat to reduce splashing if necessary, but keep the water boiling. Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender but not falling apart.

Red potatoes boiling in a pot on a glass top stove.

 

Test one of the larger potatoes. A knife should go through it easily without resistance. The cooking time will depend on how large the potatoes are. Check them after 10 minutes and gauge the remaining cooking time from there.

 

How long to cook the potatoes will depend on how large they are. Choose potatoes that are all roughly the same size so that they cook at the same rate. Try not to overcook them so that they hold their shape for the finished dish.

 

Use a large colander to drain the potatoes completely. Get all of the water out. They’ll start drying on the outside with the residual heat and steam. When they’re cool enough to handle, cut them in half or quarters and place in a large bowl.

Cooked quartered red potatoes on a wood cutting board.

 

While the potatoes cool make the garlic sauce

Gently heat the olive oil and butter in a non-stick skillet over medium heat. When the butter is melted and oil is hot, but nowhere near smoking, add the garlic. Gently cook the garlic, stirring constantly for about 30-45 seconds; the garlic should be sizzling.

The minced garlic in olive oil in a black skillet.

 

Immediately remove the skillet from the heat (take it off the hot burner) so the garlic doesn’t continue cooking and burn. Add the chopped parsley, 1 teaspoon salt and pepper. Stir well to combine.

 

Pour the hot garlic parsley oil over the potatoes and toss gently to coat. Use a rubber spatula to toss the potatoes to prevent tearing them. A wooden spoon will work too but be gentle.

Cut red potatoes in a large, clear bowl with the garlic parsley sauce on top and a green rubber spatula to the right side.

 

Taste the parsley potatoes and add salt if needed. As a reference we added ¼ teaspoon to ours. Serve and enjoy!

A close up of the finished dish served in a white bowl.

 

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The finished garlic parsley potatoes served in a white bowl on a beige linen with a serving spoon in the background.
Print Recipe
5 from 1 vote

Garlic Parsley Potatoes

These parsley potatoes are tossed in a delicious sauce made with olive oil, butter and lots of fresh garlic. They’re easy to make, easy on the budget and make a great side dish.
Prep Time10 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: potatoes
Servings: 4
Calories: 266kcal
Author: Elizabeth

Ingredients

  • pound Small Red Potatoes
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Butter
  • 3-4 Garlic Cloves minced (about 2-3 tablespoons)
  • 2 tablespoons Chopped Fresh Parsley use curly or Italian/flat leaf whichever is readily available
  • 2 teaspoons Salt plus extra if needed at the end – we used kosher salt
  • ¼ teaspoon Black Pepper

Instructions

Cook the potatoes

  • Add the potatoes to a medium pot. Cover them with water and set over high heat. Bring the water to a boil. Lower the heat to reduce splashing if necessary, but keep the water boiling.
  • Add 1 teaspoon of salt and continue boiling for 15- 20 minutes, or until the potatoes are tender but not falling apart. Test one of the larger potatoes. A knife should go through it easily without resistance.
  • Use a large colander to drain the potatoes completely. When they’re cool enough to handle, cut them in half or quarters and place them in large bowl.

While the potatoes cool make the garlic sauce

  • Gently heat the olive oil and butter in a non-stick skillet over medium heat. When the butter is melted and oil is hot, but nowhere near smoking, add the garlic. Gently cook the garlic, stirring constantly for about 30-45 seconds; the garlic should be sizzling.
  • Immediately remove the skillet from the heat (take it off the hot burner). Add the chopped parsley, 1 teaspoon salt and pepper. Stir well to combine.
  • Pour the hot garlic parsley oil over the potatoes and toss gently to coat.
  • Taste the parsley potatoes and add salt if needed. As a reference we added ¼ teaspoon to ours.

Video

Notes

The cooking time for the potatoes will depend on how large they are. Check them after 10 minutes and gauge the remaining cooking time from there.
Use a rubber spatula to toss the potatoes to prevent them from tearing. A wooden spoon will work too but be gentle.

Nutrition

Calories: 266kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 664mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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