The stunning presentation and layered flavors of these garlic butter parsley potatoes make them a tabletop side dish stand-out. Spikes of tangy heat, minced garlic, spices and both dried and fresh parsley meld blissfully into rich, melted butter for a delectable dining experience that comes together quickly and easily. Yep and yay…
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These Garlic Butter Parsley Potatoes Are 4-in-1 Yum-Deliciousness, Y’all…
Out of all of the ingredients in my kitchen, I have to admit that I’d be lying if I didn’t say that the Cajun trinity of onion, bell pepper and celery are at the top of my list. My beloved trinity aside, though, the other four ingredients that I can’t live without are garlic, butter, parsley and potatoes. I use garlic so much that I buy it fresh, powdered and minced to ensure that all of my daily garlic needs are indeed covered.
Butter is another one of my must-have staples. So, I’m not completely happy with my current position in life if I don’t have at least four, but preferably eight sticks of butter in the side door of my fridge.
And parsley, y’all, parsley!! My favorite herb of all time that I use in almost every single dish that I create in my kitchen. We always have parsley growing in our backyard, sans winter. So, that’s the only time I have to buy several bunches of fresh parsley at a time, and also keep dried parsley close to hand at all times.
And finally, potatoes, y’all. My feel good comfort food, and my ‘you’re not a grain so I can digest you sooo well BFF’ that never, ever gives me any gastric distress. Oh, how I love, love, love potatoes, and so does Mark, and so we eat a whole lot of them around here.
The other day I was looking for yet another way to eat potatoes for dinner. After a moment or two, I thought of this older recipe of mine that I hadn’t broken out in a while. As I was slowly but surely remembering how much Mark and I were missing out on this oh sooo easy, ultra-flavorful and downright pretty dish, I would’ve kicked myself if I could’ve!!
All this time, for ages now, my failed memory denied my husband and me (and a lucky under-the-table fur kid) of this buttery, well-seasoned garlic butter parsley potatoes dinner side dish delight. Well, never again, y’all!! Cause now it’s on the blog to remind me to keep on keeping on with this crazy flavorful and super-tender lunch or dinner side dish…
How to Make Garlic Butter Parsley Potatoes for Today or Tomorrow…
You start the garlic butter parsley potatoes by boiling whole red potatoes in a few choice seasonings until tender. You can peel them if you want to. However, I prefer to just peel shards from the slightly cooled boiled potatoes skins after the fact because I love their presentation more that way.
When the potatoes are just about cool enough to eat, you can continue by making the sauce immediately. Or, you can let the boiled red potatoes completely cool. Then, refrigerate them overnight for a make-ahead side dish.
Once you’re ready to make the simple sauce, heat the minced garlic until fragrant. Then, add the butter and seasonings, and cook until the butter melts. When the butter is melted, you add the fresh parsley, stir to incorporate, and remove from heat.
It’s that simple, y’all!! So simple yet scrumptious, and so rustic yet highly sophisticated. Since you season the boiling water liberally, then also add more seasonings to the sauce, you end up with double-seasoned garlic butter parsley potatoes that flavor pop from the inside out!!
Now that I got my garlic butter parsley potatoes back, I’m never, ever letting them go again. Nope. These potatoes are so rich, so delicious, and so impressive enough to make for guests. Yet, they’re also super simple enough to make for lazy, TV-surfing nights on the couch with your bae. It’s the perfect long-term relationship recipe that you can make for today, or to get ahead of tomorrow’s cooking schedule. Share these garlic butter parsley potatoes with those you’ll never, ever let go of in your heart. And see y’all on the yum side…
Garlic Butter Parsley Potatoes
For the Boiled Red Potatoes
- Rinse the potatoes well under running water.
- Pour the potatoes, water, parsley flakes, garlic powder, onion powder, hot sauce and salt, pepper and cayenne pepper to taste to a Dutch oven or stockpot.
- Boil for 20 to 30 minutes, or until the potatoes are very tender.
- Drain potatoes and set aside to cool. If desired, peel away some of the skin to make the final presentation more striking.
- Place a small saucepan over medium heat. Add the 2 heaping tablespoons of minced garlic to the saucepan. Heat until fragrant, stirring often.
- Turn the heat down to medium-low.
- Add the stick of butter, and let it melt into the garlic. Stir the minced garlic or garlic powder, hot sauce and salt, pepper and black pepper to the garlic/butter mixture.
- Heat until the butter starts to foam, about 2 minutes. Add the fresh parsley, and stir until all of the ingredients are well-incorporated.
- Remove the sauce from heat, and pour over the potatoes, tossing until all of the potatoes are covered with the garlic butter parsley sauce.
- Serve immediately, see notes.