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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.

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.
Course Side Dish
Cuisine American
Keyword potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 266kcal
Author Elizabeth


  • 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


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.



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.


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