Parsley Potatoes

This is the easiest and fastest potato dish you’ll ever serve. I use baby red and white potatoes for this recipe.

Steve caught some beautiful fish today and I’m making Parsley Potatoes as the side dish.

Dutch Oven

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Olive Oil

Stuffing (2)


Flat Leaf Italian Parsley




Prep Time: 5 minutes
Cook Time: 30 minutes
Total Cook Time: 35 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven with lid, chef’s knife

1 tablespoon olive oil
4 tablespoons (1/2 stick) of butter, unsalted
2 1/2 pounds small Yukon gold and red small potatoes, scrubbed not peeled
1/2 onion, finely diced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons of Italian flat-leaf parsley, finely chopped

In a heavy bottom Dutch oven, add olive oil to the butter and melt. Add the diced onions and whole potatoes, Kosher salt, and fresh ground black pepper. Cover with a tight-fitting lid. Cook over low heat for 20 to 30 minutes, until the potatoes are just tender, tested with a small knife.

Occasionally (every 10 minutes or so), shake the pot without removing the lid to prevent the potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Do not overcook. Toss with parsley and serve hot. There you have it, my Parsley Potatoes.