Parsley Potatoes Recipe (2024)

Easy European style Parsley Potatoes with a zesty lemon olive oil dressing, scallions and fragrant Italian parsley. Perfect for weeknight or Sunday dinner with company. Baby new potatoes are traditionally used in this old fashioned recipe but any size golden potato with thin skins will also work.

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Parsley Potatoes

These simply boiled new potatoes perfectly dressed with a light and zesty olive oil dressing brimming with fresh herbaceous flavor are perfect any day of the week. It makes great use of mild spring onions and a bunch of parsley you might have stashed away in the fridge drawer. Filling and comforting yet also refreshing at the same time, these rustic parsley potatoes are an absolute favorite way to enjoy this magical vegetable with any occasion.

Ingredient Notes

• Potatoes – new baby potatoes are ideal here but larger size Yugon gold also work great. It’s important to cook the potatoes hole with the skins on to avoid water logging. Once cooked allow them to dry off in their own steam then cut in half the baby potatoes. If using larger ones slightly smash them with the heel of your palm or use a flat spatula to give them a gentle crush. Once tossed with the herbs and dressing they will break apart into the perfect bite size pieces.
• Parsley – fresh flat leaf Italian parsley roughly chopped and bursting with flavor is mandatory. Save the dried herbs for long cooking soups and stews. Avoid using the curly parsley variety which is mostly ornamental used in garnishes because its lack of flavor.
• Scallions – or green onions add a nice mild onion flavor to the potatoes and can be replaced with onion chives if desired.
• Lemon – squeeze it over the potatoes before adding the olive oil. This way the potatoes get to soak it up and fill up with flavor. I also love adding some lemon zest so remember to zest your lemon before juicing.
• Olive Oil – use a cold pressed fruity variety and drizzle it over the salad after you have mixed everything else together.

How to Make Parsley Potatoes

1. Rinse and boil the potatoes in their own skins in salted water.
2. Slice the baby potatoes in half or gently smash larger size potatoes.
3. Combine with the scallions and parsley.
4. Dress with lemon and olive oil and season to taste with sea salt, freshly cracked black pepper and red chili flakes.

Recipe Tips + Common Questions

• How do you know when the potatoes are cooked? Depending on their size you’ll need to boil the potatoes anywhere from 11 to 15 minutes from the boiling point. Potatoes are done when a knife inserted in the center comes out easily with very little or No resistance. Any longer and they will become mushy and only good for mashed potatoes, so make sure to start checking on them after 10 minutes.
• Leftover potatoes ? Enjoy chilled or spread on a baking sheet, drizzle with olive oil and broil for a few minutes until crispy golden edges form. Serve with a drizzle of chimichurri sauce.
• What can i use instead of parsley? There really isn’t anything quite the same as fresh parsley but you could use fresh dill instead and if available fresh lovage or celery leaves.

What to serve with:

• Tomato cucumber salad
• Tomato onion salad
• Creamy cucumber salad
• Crispy roasted broccoli
• Marinated artichoke hearts
• Peperonata
• Tomato olive salad
• Roasted peppers.

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