Garlic Butter Baby Potatoes with Parsley is a simple yet flavor-packed side dish that pairs perfectly with a variety of main courses. Featuring tender baby potatoes tossed in rich garlic butter and sprinkled with fresh parsley, this recipe is a timeless classic that never fails to impress.
Why You’ll Love This Recipe
This dish delivers in both taste and simplicity. The buttery garlic coating infuses each potato with savory depth, while parsley adds a fresh and vibrant finish. It’s ideal for holiday spreads, casual weeknight dinners, or as an elegant accompaniment to roasted meats or seafood.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Baby potatoes
- Unsalted butter
- Garlic (minced)
- Fresh parsley (chopped)
- Olive oil
- Salt
- Black pepper
Directions
- Wash and scrub the baby potatoes thoroughly.
- Boil the potatoes in salted water for 12–15 minutes or until fork-tender.
- In a skillet, melt butter and olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Drain the potatoes and transfer them to the skillet. Toss gently to coat in the garlic butter mixture.
- Season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley and serve warm.
Servings and timing
This recipe serves 4 to 6 and takes about 25 minutes from start to finish.
Variations
- Add a squeeze of lemon juice for brightness.
- Use rosemary or thyme instead of parsley for a different herb profile.
- Roast the potatoes instead of boiling for a crispier texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving to preserve the buttery texture.
FAQs
Can I use other types of potatoes?
Yes, fingerling or red potatoes work well; just cut them into similar-sized pieces.
Should I peel the potatoes?
No, the skin adds texture and helps hold the potatoes together.
Can I roast instead of boil the potatoes?
Yes, roasting adds a crispy exterior; simply toss in olive oil and roast at 400°F (200°C) for 25–30 minutes.
What kind of butter is best?
Use unsalted butter for control over saltiness and a pure flavor.
How do I prevent the garlic from burning?
Cook the garlic over medium heat and stir constantly; add it after the butter has melted.
Is this dish gluten-free?
Yes, it is naturally gluten-free.
Can I add cheese?
Yes, Parmesan cheese complements this dish nicely.
How can I make this vegan?
Use plant-based butter and omit any dairy-based toppings.
Can I prepare this in advance?
You can boil the potatoes ahead of time and finish them in garlic butter just before serving.
What pairs well with this side?
It goes great with grilled meats, fish, or a hearty vegetarian main.
Conclusion
Garlic Butter Baby Potatoes with Parsley is a versatile, elegant, and flavor-rich side dish suitable for any occasion. With its tender texture and aromatic seasoning, it’s a guaranteed crowd-pleaser that you’ll want to make again and again.
PrintGarlic Butter Baby Potatoes with Parsley
Garlic Butter Baby Potatoes with Parsley are a simple yet flavorful side dish made with tender boiled baby potatoes tossed in a rich garlic butter sauce and finished with fresh parsley.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 lbs baby potatoes, halved if large
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- Optional: 1 tbsp olive oil for extra richness
Instructions
- Place the baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil.
- Boil for 12–15 minutes or until fork-tender. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Add the cooked potatoes to the skillet. Toss gently to coat them in the garlic butter.
- Season with salt and pepper. Cook for another 2–3 minutes to slightly crisp the outside.
- Remove from heat and stir in chopped parsley.
- Serve warm as a side dish.
Notes
- Use golden baby potatoes for a creamy texture and rich flavor.
- You can finish with a squeeze of lemon for brightness.
- For crispy edges, roast the boiled potatoes in the oven after tossing with garlic butter.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg