Garlic parsley potatoes are tossed in a buttery sauce made with olive oil, fresh garlic, and plenty of parsley. They're easy to make, budget-friendly, and the perfect side dish for weeknight dinners, holiday meals, or anytime you need a simple potato recipe.
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Ingredients
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Red potatoes - Small red potatoes are my favorite because they hold their shape well after boiling and have a creamy texture. Yukon Gold potatoes are another good option.
Olive oil and butter - Together they create a rich, flavorful sauce that coats the potatoes without feeling too heavy.
Garlic - Fresh garlic gives these potatoes their signature garlicky flavor.
Fresh parsley - Curly or flat-leaf (Italian) parsley both work well. Use whichever is easiest to find.
Seasonings - Salt and black pepper enhance the flavors and bring everything together.
📖 See the recipe card for quantities and preparation.
Prep work
Prep is quick and easy for this recipe. Since the potatoes are left unpeeled, there's very little to do before you start cooking.
- Wash the potatoes well using a vegetable brush to remove any dirt.
- Mince the garlic.
- Chop the parsley.
- Measure out the remaining ingredients.
How to make garlic parsley potatoes
Add the potatoes to a medium pot and cover with water. Bring the water to a boil over high heat. Add 1 teaspoon of salt and cook for 15 to 20 minutes, or until the potatoes are fork tender but still hold their shape.
Drain the potatoes well in a colander. When they're cool enough to handle, cut them in half or quarters and place them in a large bowl.
While the potatoes cook, heat the olive oil and butter in a nonstick skillet over medium to medium-low heat. When the butter is melted, add the garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant.
Remove the skillet from the heat and stir in the parsley, the remaining 1 teaspoon of salt, and the black pepper.
Pour the garlic butter mixture over the potatoes and toss gently to coat.
Taste and add salt if needed. As a reference we added ¼ teaspoon to ours. Serve and enjoy!
Recipe tips and notes
- Choose potatoes that are similar in size so they cook evenly.
- Cook the potatoes just until they're fork tender. Overcooked potatoes can break apart when tossed with the garlic butter mixture.
- Cook the garlic over medium to medium-low heat and stir constantly. It only needs 30 to 45 seconds and can burn quickly if the pan is too hot.
- Toss the potatoes gently with a rubber spatula or wooden spoon to help keep them intact.
Storing and reheating
Store leftover parsley potatoes in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them in the microwave or in a skillet over medium-low heat until heated through. If reheating on the stovetop, add a small pat of butter or a drizzle of olive oil if the potatoes seem dry.
According to USDA recommendations, do not leave cooked food out for more than 2 hours, or for more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and food safety, visit the U.S. Department of Agriculture and FoodSafety.gov.
Looking for more potato side dishes? Try our loaded potato salad, garlic dill potatoes, or classic baked potato. They're easy to make and perfect for everything from weeknight dinners to holiday meals.
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📖 Recipe
Garlic Parsley Potatoes
Ingredients
- 1½ pound Small Red Potatoes
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Butter
- 3-4 Large Garlic Cloves minced
- 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
- Use potatoes that are similar in size so they cook evenly.
- Check the potatoes after 10 minutes. The total cooking time will depend on their size.
- Cook the potatoes just until they're fork tender. Overcooked potatoes can break apart when tossed with the garlic butter sauce.
- Cook the garlic over medium to medium-low heat and stir constantly. It only needs 30 to 45 seconds and can burn quickly if the pan is too hot.
- Toss the potatoes gently with a rubber spatula or wooden spoon to help keep them intact.
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Nutrition
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.
Jessica Davis
The one question is the amount of garlic. The jar of minced garlic says that one clove is 1/2 teaspoon. So 3-4 cloves would only be 1 tablespoon. How much garlic is correct?
Elizabeth Rodriguez
Yes, you're right! That should be about 1 tablespoon. Thank you so much!
Jessica Davis
love the recipe. have made twice now in June. I liked the small golds better than the red potatoes. thanks
Joyce Lawrence
This recipe is amazing and easy to make. The garlic flavor plus parsley is delicious. Serving to guests this evening and I know they will love it.
Elizabeth Rodriguez
I'm so happy to hear you enjoy it. Thank you for your kind comment.
Tawana
Made this for Thanksgiving and it was a hit! I shared your recipe a few times today! Thanks!
Elizabeth Rodriguez
Hi Tawana, That is wonderful to hear! Happy Thanksgiving.
Johanna Garcia Tienda
I was tired of mashed potatoes, fries I wanted potatoes a different way it looked simple I’ve made some before never came out this good my family loved them didn’t have any left.
Elizabeth
Happy to hear it Johanna!
Cat
These were so delicious and easy to make! I was skeptical because of how simple the recipe was, but these were the most flavorful potatoes and complimented the rest of the meal so well.
Elizabeth
Hi Cat,
Thank you! Glad you decided to give them a try.