Garlic Parsley Potatoes

These garlic parsley potatoes are made with red potatoes, butter, olive oil, fresh garlic, and parsley for a simple, flavorful side dish.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 10

Cook Time 25

Total Time 40

Servings

Calories 266kcal

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

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.

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.

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.