Parsley Potatoes Recipe

Our Parsley Potatoes recipe is made with baby Yukon gold potatoes, extra-virgin olive oil, fresh parsley, garlic, lemon zest and parmesan cheese. These parsley potatoes are loaded with flavor. 

These parsley potatoes have been a staple side dish recipe in our family for many years. They make a great dish to serve with chicken, fish and kebabs. They’re easy enough to make on busy weeknights or for special occasions.

Why We Love These Potatoes

• Flavor. These little potatoes are loaded with flavor and they’re always a hit!
• Quick and Easy. These parsley potatoes are super quick and easy to make with just a handful of ingredients. You’ll  just blend the olive oil, melted butter and garlic together and then we drizzle it all over the tender baby potatoes and toss with lots of  parmesan cheese, chopped parsley and lemon zest. They are so simple to make and they are so delicious!
• Great Side Dish. This is a great side dish to serve on busy weeknights, for cookouts, potlucks, and special occasions. 

Parsley Potatoes Recipe Ingredients

• Baby Potatoes. We use baby Yukon gold potatoes for this recipe.
• Extra-Virgin Olive Oil AND Butter. We use both extra-virgin olive oil and a little butter for this recipe.
• Garlic. We use 2 cloves garlic blended with the olive oil and butter to create a delicious garlic oil to toss with the potatoes.
• Parmesan Cheese. Parmesan adds a lot of flavor to these potatoes.
• Parsley.  Add lots of chopped parsley for a fresh flavor.
• Lemon Zest. Lemon zest adds a nice perky fresh flavor that compliments the garlic and parsley flavors.
• Seasoning. Season with freshly ground black pepper and salt to taste. You may not need to add salt because parmesan is already salty.

Find printable recipe with the measurements below.

How To Make Parsley Potatoes

• Melt Butter. Melt the butter in a small saucepan.
• Blend Oil, Melted Butter AND Garlic. Blend the olive oil, melted butter and garlic together in a blender or NutriBullet so the garlic is basically liquified and you’ve created a garlic oil. There may still be tiny specks of garlic in the oil and that’s perfectly fine. You can also add 1-2 tablespoons of fresh lemon juice to the mix for a pop of flavor if you like.
• Prep Potatoes. The baby potatoes should be somewhat the same size so they cook evenly, so cut the larger potatoes in half if you need to. 
• Cook Potatoes. Put the cut potatoes in a large pot and fill it with cold water to just barely cover the potatoes. Add 1 teaspoon salt to the water and bring the potatoes to a boil and partially cover with a lid. Cook for 15 minutes or until the potatoes are fork tender. Remove from heat and drain the potatoes well. Return them to the pot and let them sit for 2-3 minutes to dry out any remaining water.
• Drizzle Garlic Oil Over Potatoes. Drizzle the garlic oil over the potatoes and toss so they are all well coated. Toss in the chopped parsley, parmesan cheese and lemon zest and toss so the potatoes are coated.
• Transfer To Serving Bowl. Transfer the potatoes to a serving bowl. Make sure to drizzle all of the oil from the pot to the potatoes in the bowl and toss. Season with salt and pepper to taste. Add more lemon zest, parmesan cheese and parsley if you like.

Tips For Making The Best Parsley Potatoes

• Don’t overcrowd the pot with potatoes. You want them to all cook evenly. 
• Toss the potatoes while they’re still warm with the garlic oil so the potatoes absorb the flavors.
• Just before serving, toss the potatoes again so you can pull the garlic oil that has settled beneath the potatoes and toss distribute it over the potatoes.
• Garnish with more parmesan cheese, parsley and lemon zest if you like. We like a lot of zest in our potatoes. 

Serving Suggestions

Pair these delicious parsley potatoes with just about anything you want, but a few of our favorites are our Grilled Lemon Chicken, Air Fryer Chicken Thighs, Baked BBQ Chicken Thighs, and Marinated Greek Chicken.  These potatoes also make a great holiday side dish.

How To Store Leftovers

• Store leftover parsley potatoes in an airtight container in the refrigerator. If properly stored, they should last 3-5 days.
• To reheat any leftovers, heat 2-3 tablespoons of butter or olive oil to a skillet (if needed), add the potatoes and reheat them slowly over low heat until they’re heated through.

More Potato Recipes

• Roasted Red Potatoes
• Boursin Mashed Potatoes
• Red Potato Salad
• Breakfast Potatoes 
• Deviled Egg Potato Salad

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Yield: 8 Servings

Parsley Potatoes Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Our Parsley Potatoes recipe is made with baby Yukon gold potatoes, extra-virgin olive oil, fresh parsley, garlic, lemon zest and parmesan cheese. These parsley potatoes are tender and loaded with flavor. 

Ingredients

• 2 pounds baby Yukon gold potatoes
• 1 teaspoon salt (to boil with potatoes)
• 1/3 cup extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 1/3 cup parmesan cheese, finely grated
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper to taste

Instructions

1. Melt the butter in a small saucepan. Blend the olive oil, melted butter and garlic together in a blender or NutriBullet so the garlic is basically liquified and you've created a garlic oil. There may still be tiny specks of garlic in the oil and that's perfectly fine. You can also add 1-2 tablespoons of fresh lemon juice to the mix for a pop of flavor if you like.
2. The baby potatoes should be somewhat the same size so they cook evenly, so cut the larger potatoes in half if you need to. Put the cut potatoes in a large pot and fill it with cold water to just barely cover the potatoes. Add 1 teaspoon salt to the water and bring the potatoes to a boil and partially cover with a lid. Cook for 15 minutes or until the potatoes are fork tender. Remove from heat and drain the potatoes well. Return the potatoes to the pot and let them sit for 2-3 minutes to dry out any remaining water.
3. Drizzle the garlic oil over the potatoes and toss so they are all well coated. Toss in the chopped parsley, parmesan cheese and lemon zest and toss so the potatoes are coated.
4. Transfer the potatoes to a serving bowl. Make sure to drizzle all of the oil from the pot to the potatoes in the bowl and toss. Season with salt and pepper to taste. Garnish with more lemon zest, parmesan cheese and parsley if you like.

Notes

Tips For Making The Best Parsley Potatoes

• Don’t overcrowd the pot with potatoes. You want them to all cook evenly. 
• Toss the potatoes while they’re still warm with the garlic oil so the potatoes absorb the flavors.
• Just before serving, toss the potatoes again so you can pull the garlic oil that has settled beneath the potatoes and toss distribute it over the potatoes.
• Garnish with more parmesan cheese, parsley and lemon zest if you like. We like a lot of zest in our potatoes. 

Storing And Reheating Leftovers

• Store leftover parsley potatoes in an airtight container in the refrigerator. If properly stored, they should last 3-5 days.
• To reheat any leftovers, heat 2-3 tablespoons of butter or olive oil to a skillet (if needed), add the potatoes and reheat them slowly over low heat until they’re heated through.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 20mgSodium: 480mgCarbohydrates: 26gFiber: 3gSugar: 1gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.