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Tender boiled baby potatoes tossed in rich melted butter and fresh, vibrant parsley. This simple, classic side dish is incredibly versatile and comes together in under 30 minutes, perfect for any weeknight dinner.
For 4 servings
Prepare and Boil Potatoes
Coat with Butter
Tender boiled baby potatoes tossed in rich melted butter and fresh, vibrant parsley. This simple, classic side dish is incredibly versatile and comes together in under 30 minutes, perfect for any weeknight dinner.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 278.35 calories per serving with 4.75g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Season and Serve
Add 2 cloves of minced garlic to the melting butter and cook for 30-60 seconds until fragrant before adding the potatoes.
In addition to parsley, add 1-2 tablespoons of other fresh, soft herbs like chives, dill, or tarragon.
Toss 1/4 cup of grated Parmesan cheese with the potatoes along with the parsley and seasonings.
Add 1/4 to 1/2 teaspoon of red pepper flakes to the melting butter for a gentle kick of heat.
Add 1 teaspoon of fresh lemon zest along with the parsley for a bright, citrusy flavor.
Potatoes are naturally rich in potassium, an essential mineral and electrolyte that is vital for heart, nerve, and muscle function.
Both potatoes and fresh parsley are good sources of Vitamin C, an antioxidant that supports the immune system and skin health.
The complex carbohydrates in potatoes provide a steady source of energy, making this a satisfying and fueling side dish.
One serving of this recipe (approximately 1 cup) contains around 280-300 calories, primarily from the carbohydrates in the potatoes and the fat from the butter.
This dish can be part of a healthy diet. Potatoes are a good source of potassium and Vitamin C. However, the dish contains a significant amount of butter, which is high in saturated fat. For a healthier version, you can reduce the amount of butter or use a high-quality olive oil instead.
Waxy potatoes are ideal because they hold their shape well when boiled. Good choices include baby Yukon Golds, red potatoes, or any variety of new potatoes. Avoid starchy potatoes like Russets, as they tend to fall apart.
Fresh parsley is highly recommended for its bright color and flavor. If you must use dried, use about 1 tablespoon of dried parsley flakes and add it with the butter to help rehydrate and release its flavor.
The key is to not overcook them. Start checking for doneness after 15 minutes of simmering. They are ready when a fork can be inserted easily but the potato still offers a little resistance and doesn't crumble.
Yes, you can boil the potatoes a day in advance and store them in the refrigerator. When you're ready to serve, simply reheat them in a skillet with the melted butter and toss with the fresh parsley and seasonings.
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