Parsley New Potatoes Recipe

Time30m

Serves4

Tossed with butter and chopped fresh parsley

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Ingredients

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1
Clean and prepare potatoes
Wash the new potatoes thoroughly under cold running water to remove dirt. Trim any long stems or blemishes but leave the skins on. If potatoes are larger than 1 1/2 inches diameter, halve or quarter so pieces are roughly uniform.
2
Boil potatoes
Place potatoes in a medium saucepan and add enough water to cover by about 1 inch (approximately 1 to 1.5 cups depending on pot size). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–18 minutes depending on size.
3
Drain and steam-dry
Drain the potatoes in a colander. Return the drained potatoes to the hot saucepan (off the heat) and set the pan over the still-warm burner for 1–2 minutes with the lid off to let excess moisture evaporate. This helps the butter cling better.

4
Butter
While potatoes steam-dry, melt the butter in a small skillet or microwave until hot but not browned. Add the melted butter to the warm potatoes and gently toss or fold with a spatula or spoon so each potato is evenly coated.
5
Herbs & Seasoning
Add the chopped fresh parsley and freshly ground black pepper to the butter-coated potatoes. Toss gently to distribute. Taste and add additional salt if needed (start with 1/4 teaspoon and adjust). If using, drizzle 1 teaspoon fresh lemon juice and toss once to brighten flavors.
6
Serve warm
Transfer potatoes to a warm serving bowl or platter. Serve immediately so butter and parsley stay fresh. Leftovers keep refrigerated in an airtight container for up to 3 days; gently reheat in a skillet with a splash of water or additional butter.