Sometimes the most satisfying dishes are the simplest ones. These old-fashioned parsley potatoes prove that incredible flavor doesn’t require complicated techniques or exotic ingredients. With just five pantry staples, you’ll create a creamy, herbaceous side dish that showcases the beauty of traditional cooking. Tender potatoes and sweet onions meld with rich butter and fresh parsley to create comfort food that pairs beautifully with virtually any main course.
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Old fashioned parsley potatoes
This parsley potatoes recipe succeeds through strategic simplicity. The gentle boiling method creates perfectly tender potatoes without breaking them apart, while cooking onions alongside the potatoes mellows their sharpness and turns them into a sweet, subtle flavor. The starchy potato water helps the butter emulsify into a silky coating rather than separating. Fresh parsley added at the end retains its bright color and herbaceous punch, creating the perfect contrast to the rich, earthy base.
Why you’ll love this old-fashioned parsley potatoes recipe
As noted, simplicity is one of the most significant selling points for this delicious parsley potatoes recipe. The cooking process is hands-off primarily, besides some light peeling and slicing.
This super easy side dish requires just five ingredients. All of them are long-lasting and can be kept around the house for whenever you’re in the mood to whip up a batch. They’re also quite affordable, making them an excellent choice for home cooks on a budget.
Ingredients for the best parsley potatoes
Vegetable Foundation
- Russet potatoes – Provides fluffy, starchy texture that absorbs flavors beautifully
- Yellow onion – Adds subtle sweetness and aromatic depth when gently cooked
Flavor Enhancers
- Dried parsley – Delivers bright, herbaceous notes and beautiful color contrast
- Unsalted butter – Creates rich, creamy coating and classic comfort food richness
- Salt – Enhances all flavors and balances the dish perfectly
Ingredient notes and substitutions
While this recipe is designed for dried parsley, you can swap in the fresh version of the herb. Use a tablespoon of fresh parsley in place of the teaspoon of dried the recipe calls for. Flat-leaf parsley is preferred to curly parsley, as it has a better flavor and texture.
You can use salted butter, but note that it will add to the dish’s saltiness. Be sure to taste it before adding any salt.
Meanwhile, non-dairy vegan butter or margarine can also be used, though they may not impart the same rich butter flavor.
How to make parsley potatoes
- Wash and peel potatoes, then cut them into bite-sized pieces.
- Add the potatoes and onion to a large pot, then cover with water.
- Boil until fork tender, typically about 15 minutes.
- Drain off the water, then add butter to the pot with the potatoes and onion.
- Add parsley and stir until the butter has melted and distributed throughout the mixture.
- Remove the potatoes from the heat, salt them to your taste, and then serve!
Recipe Variations
One of the best parts of making parsley potatoes is how easy it is to customize to the flavors you’re craving. Some top alternatives include:
- Lemon parsley potatoes: Squeeze lemon juice over the finished potatoes for a bright, acidic contrast to the richness of the butter and starchy potatoes.
- Red parsley potatoes: Instead of russets use red potatoes, which can be eaten with their thin skins on for additional color, texture, and flavor. They also tend to be creamier and sweeter than starchy, earthier russet potatoes. Likewise with Yukon Gold potatoes and baby potatoes (new potatoes).
- Garlic parsley potatoes: Garlic is one of the most popular and versatile flavors out there, and it perfectly complements the herby, with mild flavors of the parsley and potatoes. Diced garlic can be cooked along with the onions and potatoes, while a few dashes of garlic powder can be added during the final seasoning steps for an easy garlicky pop.
- Herbed potatoes: Toss in some dried herbs, chives, or pepper in addition to the parsley for extra flavor.
What to serve with parsley potatoes
Old-fashioned parsley potatoes go with almost anything; your imagination is the only limit! They fit perfectly with roasted or grilled meat, including beef, pork, chicken, and other options, as well as many fish dishes.
It can even be served for breakfast, alongside eggs and breakfast meat, like a more sophisticated hash brown.
Storage & Reheating Instructions
- Freezing: Not recommended, as potatoes become grainy when frozen and thawed.
- Refrigerator Storage: Store in an airtight container for up to 5 days. Potatoes maintain good texture when properly stored.
- Reheating Method: Reheat gently in microwave at 30-second intervals, stirring between. For better texture, sauté in pan over medium heat with small amount of butter until heated through.
Do you love potatoes? Try these recipes!
- Air Fryer Potato Wedges
- Cheesy Hashbrown Potatoes
- Greek Roasted Potatoes
- Jo Jos
- Lyonnaise Potatoes
- Scalloped Potatoes with Ham
- Steakhouse Potatoes
- Twice Baked Potatoes
Popular side dishes
Check out my easy side dish recipes and family favorite recipes here on CopyKat!
Old-Fashioned Parsley Potatoes Recipe
Ingredients
- 2 pounds russet potatoes
- 1/2 cup sliced onion
- 1/4 cup butter
- 1 teaspoon parsley grandmother only had dried in her kitchen
- 1/2 teaspoon salt
Instructions
- Wash and peel potatoes.
- Cut the potatoes into small bite-sized pieces and place them in a pot.
- Place the onions in the pot.
- Cover potatoes and onions with water.
- Bring to a boil then reduce heat to medium-high heat, just enough to maintain a boil.
- Boil the potatoes for about 15 minutes.
- Check to see potatoes are done by pricking with a fork. If the fork goes through the potatoes, they are done.
- Drain potatoes and onions in a colander.
- Place ¼ cup of butter into the pot that you just boiled the potatoes in.
- Add dried parsley to the pot.
- Stir until the butter has melted.
- Add cooked potatoes and onions to the melted butter.
- Stir to coat the parsley butter over the potatoes.
- Season with salt.
Video
Notes
- Turn these leftover potatoes into soup by placing leftovers into a pot, and adding just enough milk to cover the potatoes.
- Need your potatoes done more quickly? Cut them into smaller pieces, they will cook faster that way.
- Want some variety? Add some thinly sliced green onions with the parsley for an extra layer of flavor.
Are these the potatoes that everyone brings to a dinner? They are great !Thank you for giving us all these recipes.
These are amazing! I had red onion on hand, put a fine dice on them, and tossed them with the potatoes after draining them. I hope I will have some leftovers to try soup tomorrow otherwise I will try to make more next time. Wow wow wow! Thank you!
I hope you enjoy the soup!
Loved these potatoes. They are like what my Mom makes!
Could these be made ahead and then placed in the oven to warm?
Yes they can.
Just made this! Added a clove of minced garlic to the onions and used thawed, frozen spinach in place of parsley. Dried parsley doesn’t have much flavor to me, anyways, so I thought chopped spinach would do just as well. It’s surprisingly tasty for such a simple, low-ingredient side dish! ;D
These are like the parsley buttered potatoes my grandma would make, thank you! I made them and it was like I was sitting at her dinner table again. I’ve looked up so many recipes that call for so much stuff I don’t remember ever being in Grandma’s potatoes and I was right. Simple is better, it’s not just easier, it tastes better. Thanks again for the recipe!
I am so glad you enjoyed this recipe. I loved these potatoes when my grandmother used to make them.
I love this recipe 🙂
OMG I LOVE these! My Grandma probably used two or three sticks of margarine for 2lbs of potatoes. LOL No wonder we’re all fat =P
My grandmother was more conservative in the butter 😉 I love these potatoes, whenever I think of comfort food, these are often thought of.
Potatoes and butter. Always a great combo and you’re right … these are easy, but sometimes the easiest recipes are the best!
Must be the butter that makes these look so creamy.
They look delicious!