Buttered Potatoes with Parsley is an excellent side dish with just about anything! Tender potatoes coated with melted butter and fresh parsley, plus a hint of lemon for freshness --- absolutely delicious!
Boiling potatoes is easy, right? Imagine adding an extra step of combining butter, parsley, and some seasoning in there, and you'll get a different dish.
That's what buttered parsley potatoes are --- deliciously buttery and herby and light at the same time.
We love serving it with grilled or roasted meat, but fried or grilled seafood or fish are also excellent combo --- that's why it's so easy to say that it goes with anything.
Go ahead, find out for yourself, and serve it with your regular mains --- it will even work with your favorite stew! 🙂
FOR MORE EASY SIDE DISHES, CHECK OUT THESE POSTS!
Ingredients
(See the recipe card below for measurements.)
- Butter – salted or unsalted will work well for these boiled potatoes.
- Potatoes – you can use any variety of potatoes and chop them if they're quite big, but make sure they're almost identical in size so they cook at the same time.
- Parsley – I typically use flat-leaf parsley because it's more intense in flavor, but you can also use the curly ones.
- Lemon – you only need to use the lemon juice to bring some freshness to your buttered parsley potatoes.
- Salt and ground black pepper – just use your favorite brand for seasoning.
How to make parsley-buttered potatoes
Start by boiling the potatoes in salted water.
Simmer and keep cooking until they're tender.
Drain the boiled potatoes and place them back in the pot (not back on the heat).
Add the butter, parsley, salt, ground black pepper, and a bit of lemon juice.
Mix to combine everything, making sure the butter has completely melted.
Taste and adjust the seasoning by adding salt, pepper, or lemon (if needed).
Transfer your buttered parsley potatoes into plates ---- and serve!
Helpful tips
- Try to have potatoes of the same size, so chop them if they're too big. It ensures they all cook simultaneously, so the smaller ones do not get mushy.
- Start with a tiny amount of lemon juice, then add more later. It's a better approach than going overboard, especially if your lemon is too strong in flavor (like the ones we tend to have in Stockholm).
- Don't worry that the butter will not melt. The heat from the boiled potatoes and what's left in the pot is enough to melt and combine the butter evenly.
Recipe variation
- Garlic. If you're a fan, grate a small clove of garlic and mix it with the rest of the ingredients.
Easy peasy, right? Try it with some grilled meat or fish tonight, and let me know! 🙂
OR GET MORE IDEAS FROM THIS LIST OF EASY POTATO DISHES!
Buttered Potatoes with Parsley Recipe
Equipment
- Chopping board
- Kitchen knife
- Weighing Scale
- Measuring spoons
Ingredients
- 750 grams potatoes (about 1.5 pounds), rinsed (and peeled, if preferred)
- 3 tablespoons butter
- 3 to 4 tablespoons fresh parsley, chopped
- lemon juice
- salt and pepper, to season
Instructions
- Using a medium saucepan with a lid, boil the potatoes in salted water.
- Simmer until they're soft, then remove from the heat and drain.
- Put the potatoes back in the pot and add the butter, parsley, salt, pepper, and lemon juice. (NOTE: Do not place them back on the heat.)
- Combine everything evenly, and make sure the butter has completely melted.
- Taste and adjust seasoning by adding salt, pepper, or lemon (if required).
- Transfer your buttered boiled potatoes with parsley onto serving plates --- and enjoy!
Notes
- Cook's Tip: Start with a tiny amount of lemon juice, then add more later. It's a better approach, especially if your lemon is on the strong side.
- Refer to the post for more tips and substitutions.
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