Parsley Potatoes (Company Potatoes)
Parsley Potatoes are a super easy side dish and this just might become your favorite way to serve potatoes.
The best potato recipes are the simplest ones. This has just 5 ingredients that really show off the taste of the potatoes and you don’t even have to peel them.
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My love for potatoes runs deep and has everything to do with my Ukrainian heritage. Some of our most popular recipes include Creamy Mashed Potatoes, crispy Roasted Baby Red Potatoes, and let’s not forget Potato Soup. If you are a fan of potatoes, you are in for a treat with these Parsley Potatoes!
Company-Worthy Potatoes
I’m calling these “Company Potatoes” because this is the potatoes recipe you make when you want to impress your guests.
My sister-in-law, Nadia, shared this Yukon potatoes recipe with us (her husband’s favorite way to eat potatoes) and our family devoured it down with compliments all around. My parents agreed these are the potatoes we’ll be making when our relatives come into town this weekend.
Parsley Potatoes Recipe
- Potatoes – Yukon gold potatoes or Red potatoes work well. We use 5 lbs to feed a crowd, but you can easily cut the recipe in half for a smaller family.
- Salt – for boiling potatoes and seasoning after. We use fine sea salt.
- Bay leaf – optional but it infuses the potatoes with more flavor
- Butter – we use a generous amount (3/4 cup) of melted unsalted butter
- Parsley – 1 bunch seems like a ton (1 cup chopped), but it really makes the potatoes shine.
How to Make Parsley Potatoes
1. Scrub potatoes – use a clean scouring pad or the rough back of a sponge (no need to peel them). Slice into 1 – 1 1/2″ thick pieces, transfer to a 5.5 Qt pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt and add the bay leaf (if using).
2. Boil until tender – Bring to a boil then reduce heat and cook at a low boil partially covered for about 15 minutes or until easily pierced with a fork. Drain well, drizzle with melted butter and toss gently to coat.
3. Season potatoes – Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has pooled at the bottom.
Pro Tip: It’s easier to toss in a large mixing bowl – you’ll look like one of those awesome pizza pie tossers except its potatoes which can be just as cool in some circles 😉
Common Questions:
This can vary based on the size and variety of potatoes, but with yukon and red potatoes, once the water has come back to a boil, you should continue to cook at a low boil for 15 minutes.
Cook potatoes until they are easily pierced with a fork or a butter knife. Avoid overcooking potatoes or they can get water logged and mushy. They should not be falling apart or crumbling.
A great substitution for parsley is fresh dill. Finely chop the dill and add it to taste.
Dried herbs are intended to be added during cooking because they need time to rehydrate and soften. Since the herbs here are added at the end, dried herbs will not work. Fresh herbs will also give you the best flavor.
Try these parsley potatoes and they are likely to become YOUR FAVORITE as well.
Leftover Potatoes?
If you have leftover parsley potatoes, use them for Potato Salad, or mash them up and make Potato Pancakes out of them. You could also get creative and turn the potato pieces into Smashed Potatoes.
Parsley Potatoes (Company-Worthy Potatoes)
Ingredients
- 5 lbs yukon gold potatoes
- 2 tsp sea salt , for boiling potatoes + more or to taste for seasoning the potatoes
- 1 bay leaf, optional
- 3/4 cup unsalted butter, or 12 Tbsp, melted
- 1 bunch parsley, finely chopped (1 cup)
Instructions
- Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 – 1 1/2″ thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.
- Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it’s easier to toss in a large mixing bowl).
- Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.
Nutrition Per Serving
What are your favorite dishes to serve company? Let me know in a comment below! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I looked up how many potatoes 5lbs is and google said 6 to 8. But when i made this dish it was maybe enough of a seving for 2 people. How many do you recommend making?
Hi Anna, I usually purchase a 5 lb back of potatoes to take the guessing out of it. If purchasing from the bulk section, I recommend using your stores weight scale to get to the 5 lbs. I wonder if Google was telling you you need 6-8 large potatoes? If you purchased small or medium, you would need more.
How can I make these in advance? Can I boil the potatoes the day before?
Hi Sasha, I haven’t tried making this in advance; we’ve always preferred them fresh. If you happen to experiment, I’d love to know how you like it!
These are easy and very tasty using the fresh parsley from my garden. I have made them with both yellow potatoes and red and think it is definitely better with the yellow. I follow the recipe but also add a little dill. Dill really enhances the flavor of potatoes any time. I have never used a bay leaf before when boiling potatoes but now I do and it really takes it up a notch. Thanks for the recipe!
You are most welcome and I’m so happy you loved it!
First time for me to comment:
We do the same with a bit of change and we call it potato salad.
– boiling the potato’s
– then, we add chopped parsley, green mint, spring onion, plus we add salt, lemon juice olive oil
– mix all together and enjoy eating
Bon appétit
Thank you so much for sharing that with me!
Absolutely delicious, a new favourite!
I love your recipe for creamy garlic potatoes as well.
Thank you for the great feedback, Kim!
This recipe is also Hungarian! We use Italian parsley ,no curly
parsley ! It is very good with any meat dishes !
Thank you for sharing, Susan. 🙂
Good evening. I grew up in parsley potatoes in school. Love them. I never made them with a bay leaf. I’m cooking this recipe this evening. It will be finished in about 12 minutes.
Sounds great! Please update us on how you liked the recipe.
I make these with red potatoes, butter, couple finely chopped garlic cloves and lots fresh parsley. It is a go to to with grilled lamb chops.
Sounds delicious! Thanks a lot for sharing, Leslie and for giving this recipe a great review.
So many options for these ‘kind’ of potatoes, and I thought this one captured the idea of the taste I was going for. It did! Love the extra parsley and light touch – so did my guests!!!
Thank you!
I’m so glad you and your guests loved it, Lisa! Thank you for your great review!
Simple is absolutely the best! We also do the weeknight microwave parsley version…chop raw potatoes into bite size chunks into corning ware dish, add slices of butter, cover and microwave under ‘potato’ setting. When it goes off, we add fresh parsley, give em a stir, add more butter if needed and put them back in for another potato setting . YUM
Yum indeed! Thank you so much for sharing that with us!
Hi Natasha
I was very disappointed when I saw this recipe. I thought I invented them in the 1960s. I love all of the alternatives and will try them.
Marge
Oh oops! I hope it becomes your new favorite.
Why unsalted butter? I see a lot of times you use unsalted butter. Thank you.
Hi Ginger, I use unsalted butter for baking because I can control the salt content, but salted butter has additional moisture in it compared to unsalted butter. I think this would still work with salted butter, but you would want to omit or use less salt in the recipe.
I make parsley potatoes alot. It’s a family favorite, especially when I add mashed roasted garlic to them.
That’s just awesome! Thank you for sharing that with me!
Natasha OMG …this was awesome . I wish I could upload my photo…of this dish. Thank you thank you thank you soo much for giving recipes that change my view of food.. much love from Uganda
You are so welcome, Rahma. Glad you loved this recipe! Feel free to share some photos of your creation on our Facebook group or page.
I use baby red potatoes for this, and a lot of fresh ground pepper,, but no bay leaf. Also sometimes mash them with sautéed garlic. I think I know what my side dish will be tonight….
Thank you so much for sharing that with me, Barry! Sounds like THE perfect side dish!
I sometimes put them under the broiler for a little crispness. May kids favorite
That’s a great idea! Thank you so much for sharing that with me.
I tried the potatoes with baby carrots. Was Delicious. Only recommendation is add carrots a few minutes before potatoes. Added some dill too. Yum.
Hi Ange, thanks for your good feedback and recommendation, I appreciate it!
What brand of nonstick cookware do you use?
Hi Sue, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
wonderful recipe , I grow and prefer Italian flat leaf parsley and the bay leaf addition is I think a must add ,Learned that from a Russian lady many years ago ” Good Eating “
Thank you so much for sharing that with me, Joseph!
Can I add baby carrots to these potatoes as well?
Hi Ange, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe
Hi Natasha,
I cooked today the Cheesy Spinach Stuffed Chicken Breasts! It was so delicious and creamy that my husband and I can only have one piece, we split it into two! We both enjoyed it!
My question is, what kind of pasta Is the best partner with this delicious dish? Today we had Fusilli with it!
Thank you!
Hi Aurora, so great to hear that you and your husband enjoyed this recipe. You have a lot of options, you can use penne, ravioli or rigatoni.
Hi Natasha, Can you use regular russet potatoes for this
HI Cheryl, we prefer Yukon because they are waxier and less likely to crumble, but russet would also work well.
Hi Natasha,
I looked through the questions and I did see you can reheat them. I want to make ahead of time and reheat in the oven. At what temp and how long should I bake them? Covered or in covered?
Hi Karen, I haven’t tried reheating these in the oven so I can’t give you an exact temp and time, but roasted potatoes are usually at 400 for 20 minutes. Since you don’t want to crisp these but just warm through, 15 minutes may be enough and I would cover with foil so they don’t dry out. The parsley isn’t as vibrant in color or flavor on the reheat but it still tastes good reheated.
I didn’t have fresh parsley but I had scallions (chives). It was a HUGE hit in my family!!!
Great to hear that, Marina. Thank you for your wonderful comments and feedback!
I didnt like them. to hard to mix the butter into 5 lbs of potatoes. Careful stirring still resulted in some mushiness.
Hi Barb, I suggest using a large mixing bowl so you can toss the potatoes with the butter and parsley. It’s much easier and they tend to stay together better. Also, be sure not to overcook the potatoes or they are more likely to get mushy.
As always, super delicious recipe from Natasha. I ended up adding lemon juice, as someone suggested, and some extra salt once everything was mixed together. Creamy, comforting and super easy!
Great to hear that it was a success! Thanks for your great comments and feedback, Jazz.
Thanks Natasha for all your very useful and simple recipes. They are indeed helpful during our Covid days and not knowing what to make for my family on a given day. Thanks again and I enjoy them.
You are very welcome, Patricia. It’s always a pleasure to share these awesome recipes to you all!
i DIDN’T GET YPUR RECEIPE FOR MARINERA SUCE. could I use italian sausage for part of the gr beef?
Hi Carol, are you referring to our Mushroom Marinara Sauce Recipe or our other marinara recipes here? Both of our recipes don’t include any beef or sausage but I’m sure you can add it for more flavor.
I love parsley buttered potatoes and to further enhance them, I boil them in chicken broth.
Sounds good too, thanks for sharing that with us!
I use just a little chicken ‘better than bouillon’ in the cooking water …WOWZA!
Oh that sounds so good! Thank you so much for sharing that with us.
Hey Natasha! Love all your recipes! Can I make this in my instant pot?
Great to hear that, Zee. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
The Potato recipe has been made all my life.
Love it.
I will make it for dinner Friday.
Sounds like a great plan. I hope it becomes a hit!
Parsley potatoes have been part of my family’s holiday meals as long as I can remember. However, if you really want to amp them up, add fresh lemon juice to the melted butter. You will never go back to plain.
Nice one. Thank you for your tip that’s so helpful, Nancy!
In a pinch in a hurry I use canned whole potatoes to do this. Been doing it for years. So delicious. Thank you for bringing this to us.
I’m getting a notice telling me that I’ve already said this (above)
Not true
Sorry about that error, Barbara. It’s normal to sometimes see that message but I’ve got your feedback and great review. Thank you so much for sharing!
really great recipe Natasha ,,the person who mentioned canned potatoes is smart and if you try that you will be surprised they are great for camping used em in 1963 . lemon juice also great just picking fresh Italian parsley from my garden also olive oil and wine vinegar for a Twist. “Good Eating “
In a pinch in a hurry I use canned whole potatoes to do this. Been doing it for years. So delicious. Thank you for bringing this to us.
You are most welcome, Barbara. It’s always a pleasure to share the new recipes with you all.
Same date🤔
The link to the mixing bowl didn’t work. Can you please provide the link? Thanks!
Hi Vera, You can see the kitchen tools that I use here on my Amazon affiliate shop
These are so pretty – I can see why you call them “company potatoes” for sure! But besides how pretty they look (and yummy they are!) … another great reason to share them with company is that they’re so easy to make. As a busy hostess, I adore recipes that impress … but get me out of the kitchen so I can enjoy my guests! Thank you!
Thank you so much for the lovely review!
maybe try keeping them warm in a crock pot?
Everyone loved these Parsley Potatoes! They were incredibly delicious!! I can’t wait to make them again!
That’s so great! I’m so happy you enjoeyd that!!
These potatoes are so delicious! Perfect side for almost any meal.
Thank you so much for sharing that with me Laura! I’m so happy you enjoyed that!
Love it! I just added a bit of garlic.
I’m so glad you enjoyed that, Cristina! Thank you or the great review.
What type of parsley? Italian or the decorative looking kind? They have different flavors – can’t tell from pictures. Thanks!
Hi Yel, this is the curly leaf parsley but either will work. They taste almost identical but have a little different texture.
Hi Natasha. I recently discovered your blog and I’m so happy I did because you have a lot of amazing recipes. I have to say Ukrainian and Russian cuisine is so close to Romanian(hint I’m Romanian 🙂 ) and I’m happy that I can try some of this cuisine as well. I always make this recipe with meat but what I do is I sometimes add dill, if I have some, with parsley and some garlic. I love it how easy and tasty this recipe is. I will definitely try more of your recipes 🙂
That’s just awesome!! Thank you for sharing your wonderful review
Natasha, so my guests are coming to see us at 1 o’clock. Can I do this potatoes before church so it will be ready at 1 o’clock??
Hi Viky, I love these potatoes best fresh. If making these potatoes before church, you would still have to reheat them, either in the pot in the oven, on a large skillet on the stovetop. I suggest tossing the re-warmed potatoes with fresh parsley and maybe a little extra butter since the potatoes will absorb much of the initial butter. Another option is to keep it warm in a slow cooker on the warm setting and the lid on – that should work well.
Hi natasha, could i substitute with salt potatoes..and follow the recipe?! I dont have yukon on hand!! please and thanks
Hi Margarit! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Do these reheat well ?
Hi Lana, yes they do reheat well and my favorite way is on a skillet to get the edges a little golden/brown 🙂
Hi Natasha, great sounding recipe and I am looking forward to making this soon (as soon as I get some parsley), but I just have one concern. You have a great international following, not every country uses stick measurements for butter. Very cool to list that, and tablespoons as well, but cup measurements would be good as well (Thailand uses cup measurements for butter not stick, but I understand the stick part being American). I will prepare this and give feedback on the results, they look delicious 🙂
That is a great suggestion and thank you!! This was 3/4 cup of butter – I updated the recipe. We have been trying to be more diligent about that with recent recipes. Thank you for the reminder! One of these days, we’ll have to go in and update our archive of recipes (800+ yikes!) 🙂
Sadly I am not a fan of potato but my friends love them! Last week I made them according to your tips and they enjoyed the dish so much! Thank you Natasha! You save my day on recipe for potatoes!
I’m so glad to hear it was a success for you! Thank you for sharing your great review!
okay, so i was suspicious if this usual list if ingredients will make it taste delicious… but, i have to admit that i was wrong. i made these potatoes and served with homemade selyodka and simple tomato and onion salad. yyyuuuuummmm!
thank you, Natashka!
I am so happy you enjoyed it!! 🙂
Hi Natasha,
I am about to make this 😍 But I am not sure is it served warm or cold?
Warm 🙂 Definitely warm 🙂
ok… Finally I had a chance to do this potato… What I love about this potato, that it requires only butter (no milk, half and half, or heavy whipped cream). Actually, I am not a big fan of parsley, so I changed your recipe by a little bit. I used dill and parsley together (ratio of 2:1).
Oh it ended up sooo delicious…
People, who were invited for my daughters birthday party, ate potato like crazy and I received so many comments that potato was soo delicious.. Thank you so much…
I’m so happy to hear the recipe was a hit at your party! Thank you for sharing that with us! I tried this same recipe with half fresh chopped dill and half freshly chopped green onion and it was seriously just as good. So if you aren’t a big fan of parsley, that also works as a great substitute. So tasty! 🙂
We love these with fresh dill instead of the parsley. Tastes great 🙂 thanks for sharing great recipes.
I’ve tried them that way as well with a mix of dill and finely chopped green onion – it’s really just as amazing! 🙂
Family loved having these along with fresh cucs from the garden and fried chicken. Mmm.
That is wonderful! It sounds very much like our dinner a couple nights ago 🙂 I’m so happy you enjoyed it and thank you for sharing that great review!
I agree with you – simple, fresh ingredients are often the best for potato dishes! I bet the hot potatoes bring out the awesome flavor of the parsley and melted butter, and in return the parsley and butter complement the potatoes so well. It’s like a side dish symphony 🙂
Thank you Kate, well said 😁.
Hello, Natasha! I recently tried “Land O Lakes” butter with olive oil an sea salt. I recommend you to try it with these potatoes, I bet it would be delicious.
Oh wow that sounds amazing!! Thanks for sharing 🙂
Hi!
Can I make these in a regular pot? (Not in a ceramic one)
Hi Katie, yes absolutely! I made these in a stainless steel pot yesterday with great results 🙂
Mmmmm wow always looking for new potato recipes would these work roasted or is it best just to boil yo I love yukon gold potatoes too they have that creamy buttery taste even w/o the butter
I think it works best with the butter when they are boiled because they absorb pretty much all of the butter when they are tossed and they are absolutely delicious 🙂 Roasting would form a crust that is great but wouldn’t’ work with this recipe. I have a few really really great roasted potatoes recipes if you haven’t discovered those yet 🙂
Oh okay then boiling them it is I think I may have stumbled upon some will check em further out again thanx tons for posting Natasha darlin happy 4 of July g-d bless America
will you post a Bread Buttered Pickles in a jar recipe this summer :)? or anything more with canning. i tried a green tomato salad & adjika. but with so many cucumbers & tomatoes in a garden very soon, i don’t know what to do with them anymore. lol.
Hi Tina, we are working on a pickles recipe right now and are testing right now. Canning recipes are tough because they take time before we can open and test them. I am planning to have more canning recipes this year though 🙂
hi natasha & awesome, i do understand. i’m excited about this & cant wait to see what you got. are your recipes just pickles or tomatoes also? & thank you so much for the response. =)
Hello! I just found your site and look forward to exploring it more. These potatoes are wonderful…..I use a similar recipe and sometimes serve it along side schnitzel. It is so versatile. I was wondering what you like to serve it with?
Welcome to the site Kay ?. These potatoes are great with this salad.
Hi Natasha 🙂 All of your recipes are so good. These potatoes look delicious. I tried some other recipes from other Slavic cooking blogs, but my husband forbids me now. He will only allow me to use your recipes 🙂 haha
Ha ha that’s awesome!! Thanks for sharing that with me :).
I add garlic when I make these. The smell and taste is heavenly!!!!
Mmm I love the idea of garlic!! Garlic with, on and in anything is ok by me! 🙂
Mmmm…yum, but the childhood memories potatoes were made
with dills!! 😉
Mmm yes dill is a great option too, or green onion 🙂
Hi, Natasha, I make the same recipe, but instead od parsley I sautee some onions and green beans its Romanian recipe. You can try its tastes really good.
Oh my that sounds really good! Do you use green onion?
No regular ones 1 medium one to sautee and then to put some green beans to sautee in the same non-stick frying pan will take about 10- 15 minutes to sautee everything.
Thanks so much! 🙂
Your welcome, write me later when you will try this recipe.
My mom made these potatoes when we were growing up years ago. This post brings back many memories! I will be making these soon. Thanks for sharing. Pinned.
Oh I’m so happy to hear that! I love how food brings back sweet memories 🙂