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Parsley Potatoes – The Best Potatoes Recipe

February 8, 2019 by Edyta 14 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 2022

Parsley Potatoes are very easy to make. They are very fragrant and filling, yet you only need 4 ingredients to make them! It’s a perfect side dish for any meat or fish. It can also be eaten on its own or in the morning with a fried egg! Imagine the beautiful egg yolk running down these super delicious potatoes….

This post may contain affiliate links. You can read my disclosure policy HERE.

Parsley potatoes on a blu plate with forks

Parsley Potatoes – Where the Idea Come From

When I was growing up we would eat any type of potato with dill, but never with parsley. My mom would sprinkle some parsley on our soups or sauces, but never on potatoes.

One of my friends who’s Hungarian, and pretty good cook, asked me if I’d ever made Parsley Potatoes. I said no and asked her how she makes them. Apparently, they’re very popular in Hungary. She mentioned that she was eating them all the time growing up in Hungary.

And therein lies the difference between our countries of origin – we use different herbs for potatoes.  🙂  It seems like I’m on a real Hungarian streak now because frankly I haven’t been disappointed with anything I’ve tried. Have you seen my recipes for Hungarian Mushroom Soup and Hungarian Goulash? Oh, and lest I forget, I have one more queued up to roll out soon.

Anyhow, I was intrigued when my friend mentioned these potatoes because I really love parsley and when she told me that she also makes a lot of sauteed onions for them, I was sold. She uses large red or yellow potatoes that she peels and boils.

I decided to use small red potatoes for this recipe, because not only they are super cute but they’re also easy to handle (as you don’t have to peel them) and if the peel is organic, they’re even better for you.

Don’t stress if you can’t find small red potatoes, use whichever one you have and when it comes to peeling….the choice is yours. They only need to be fork tender; then mixed with sautéed onions and parsley. Voila!

Parsley potatoes in a skillet with wooden spoon and plate on a side

Close up shot of parsley potaotes

What Ingredients are Needed to Make these Parsley Potatoes

This is a super simple recipe. You’ll only need a few ingredients:

  • Small red or white potatoes;
  • Sweet Onion;
  • A bunch of Parsley;
  • Olive Oil;
  • Salt & Pepper, to season the dish.

Exact measurements of the ingredients, as well as intsturcitions and nutritional information, can be found at the bottom of this post in a printable recipe card.

How to Make Parsley Potatoes

Follow these easy steps to make the best Parsley Potatoes:

Step 1: If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they’re not pre-washed, then scrub your potatoes to make sure that they’re clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.

Step 2: Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.

Step 3: Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.

Step 4: Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.

Process shots of making parsley potatoes

Parsley potatoes process shots

Overhead shot of parsley potatoes in a skillet with wooden spoon

What to Serve Parsley Potatoes With

As I mentioned above, any type of meat or fish would really work well with these Parsley Potatoes, as well as a fried egg. Here are a couple of my suggestions:

  • Chicken Chasseur (French Hunter’s Chicken)
  • Olive Oil Chicken Mediterranean Style
  • Mushroom Pork Chops
  • Chicken Provencal with Shallots and Garlic
  • Brown Sugar Pork Chops

 

What Equipment Is Needed to Make these Parsley Potatoes

You will only need the following, and you probably have all of this at home anyway. In case you don’t here are some of my favorites.

  • Set of knives to chop onions and parsley;
  • Medium Pot for boiling potatoes;
  • Cast iron skillet (or other saute pans) to saute the onions;
  • Colander to drain the potatoes.

Parsley potatoes in cast iron skillet

Other Potatoes Recipes to Try

  • New Potatoes with Dill with Cream Sauce
  • Brown Butter and Dill Mashed Potatoes
  • Easy European Potato Pancakes
  • Polish Potato Salad with Eggs and Pickles
If you make this recipe please let me know if it’s a keeper for you! Leave a comment below or take a photo and tag me on Instagram. Don’t forget to use hashtag #eatingeuropean.
Overhead shot of parsley potatoes in a skillet with wooden spoon

Parsley Potatoes

Parsley Potatoes are very easy to make. They are very fragrant and filling, yet you only need 4 ingredients to make them! It's a perfect side dish for any meat or fish. It can also be eaten on its own or in the morning with a fried egg! Imagine the beautiful egg yolk running down these super delicious potatoes.
4.75 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: European, Hungarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 224kcal
Author: Edyta

Ingredients

  • 24 oz Baby Potatoes 1 bag (red or white)
  • 1 Sweet Onion Large, chopped
  • 1 bunch Parsley stemmed removed, leaves finely chopped
  • 2 tbs Olive Oil
  • Salt and Pepper

Instructions

  • If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
  • Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
  • Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
  • Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.

Nutrition

Calories: 224kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 893mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1200IU | Vitamin C: 56.4mg | Calcium: 57mg | Iron: 2.4mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

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Filed Under: Ethnic Recipes, European Recipes, Hungarian, Side dish

Previous Post: « Hungarian Goulash (Instant Pot & Stove Top Instructions)
Next Post: Hungarian Chicken Paprikash (Traditional Recipe) »

Reader Interactions

Comments

  1. krissy

    February 10, 2019 at 2:45 pm

    5 stars
    This truly is the best potato recipe ive ever tried. bursting with flavor! baby potatoes are my favorite.

    Reply
    • Edyta

      February 11, 2019 at 11:26 am

      Thank you so much.

      Reply
      • Michael Hegedus

        January 10, 2022 at 5:52 am

        4 stars
        I’ve made these potatoes, I don’t know, a few hundred times(I’m Hungarian), but with a different couple of ingredients. I don’t use Olive Oil(leaves an aftertaste), I use either salted butter or Canola Oil. As for the onion, I use regular yellow onion. As for the potatoes, I cut them in half.

        Reply
  2. Amy | The Cook Report

    February 10, 2019 at 4:44 pm

    5 stars
    These potatoes look wonderful, the perfect side dish

    Reply
  3. Chantal

    February 10, 2019 at 4:49 pm

    I must try this the next time I cook potatoes. I love onions on anything and thats a great way to use up parsley. Usually, I’ll buy it for one recipe and end up not using up the rest.

    Reply
    • Chichi

      February 11, 2019 at 10:16 am

      Totally true about the parsley 👌

      Reply
  4. Jill

    February 10, 2019 at 5:12 pm

    5 stars
    Really love that close up photo of the fresh parsley clinging to the potatoes. These look delicious. I love potatoes any way I can get them!

    Reply
  5. Chichi

    February 11, 2019 at 10:18 am

    5 stars
    I love your recipes and this isn’t an exception. I love everything about these potatoes. Looks absolutely delish.

    Reply
    • Edyta

      February 11, 2019 at 10:20 am

      Thank you so much, Chichi!

      Reply
  6. Cheryl

    July 23, 2019 at 3:00 pm

    I have all ingredients except fresh parsley. Do you think it will be as good with dried? It looks delicious!

    Reply
    • Edyta

      July 23, 2019 at 5:22 pm

      I don’t think so. These are parsley potatoes and you have to use a lot of it. And these potatoes are super delicious because of the abundance of parsley.

      Reply
    • Michael Hegedus

      January 10, 2022 at 5:55 am

      4 stars
      Dried Parsley is “acceptable”, however, it doesn’t quite have the same taste as fresh parsley.

      Reply
  7. Elizabeth

    October 13, 2020 at 2:29 pm

    5 stars
    I’m European and my dad use to make these all the time.. today I am teaching my brother how to make them having them with pork chops

    Reply
  8. Lisa

    December 25, 2021 at 9:40 am

    5 stars
    Thank you! I am making coq au vin for Xmas. Pepin says to serve with croutons and Julia child says to serve with parsley potatoes. Her book contains no recipe for such a recommendation!

    Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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