Parsley Butter Potatoes: Classic Boiled Potato Side Dish

Boiled Parsley Potatoes with Butter

Potatoes remain a beloved staple in many kitchens because they’re versatile and comforting. You can bake, steam, boil, fry, mash or roast them, and each method highlights different textures and flavors. There are also many varieties to choose from — floury types like Russet and Maris Piper give a fluffy interior, while waxy baby potatoes hold their shape well.

This recipe features boiled potatoes finished with a warm parsley and chive butter. Tossing the hot potatoes with the herbed butter allows the flavors to meld and the potatoes to absorb a rich, aromatic coating. It’s an easy side that elevates any meal.

What you need for Buttery Parsley Boiled Potatoes

Below are the ingredients used to make these boiled potatoes with parsley butter. Exact quantities are shown in the recipe card further down.

• Potatoes – Use floury potatoes for a fluffy texture. Russet, Doré, King Edward, or Maris Piper are all good choices.
• Butter – Real unsalted butter, softened to room temperature, gives a creamy, rich finish when mixed with herbs.
• Chives and Parsley – Fresh herbs, finely chopped, brighten the butter and complement the potatoes.
• Sea salt – Coarse sea salt adds the final savory touch to the herb butter.

How to make Buttered Potatoes with Parsley

The recipe steps are straightforward and quick. Follow the instructions below and refer to the recipe card for exact measurements and timings.

1. Peel the potatoes and cut them into even-sized pieces so they cook uniformly. Rinse them and place in a saucepan, covering with cold water by about 1 cm (½ inch).
2. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 20 minutes depending on size. Drain well.
3. Return the drained potatoes to the warm pan over very low heat for 20 seconds to let excess moisture evaporate; give the pan a gentle shake to fluff them.
4. Meanwhile, prepare the herb butter: in a bowl, combine softened butter with sea salt, then fold in finely chopped parsley and chives. Mix until evenly distributed.
5. Spoon the parsley-chive butter over the hot potatoes and let it melt for a minute. Toss or gently shake the potatoes to coat them evenly, then serve immediately.

If you make this recipe, tag #byandreajanssen on Instagram — it’s always a pleasure to see your creations. If you enjoyed the dish, consider leaving a rating on the recipe card; feedback helps other home cooks.

Serve with

• This parsley butter potato works well with roast chicken, beef dishes, or simply alongside grilled vegetables.