These warm Parsley Potatoes are brimming with the fresh flavor of parsley! Tender baby potatoes are tossed in olive oil and fresh parsley. They make for the perfect side dish for veggies, pies and so much more! I’ve gone with olive oil, which works beautifully, but you can definitely use butter to make buttery parsley potatoes with a super creamy texture. I’ve used my Instant Pot to steam the potatoes but you can use a pan too. Some of the best potato recipes in the Instant Pot are these Pesto Potato Salad, Instant Pot Vegan Potato Salad and Instant Pot Baby Potatoes.
Why you should make this recipe
Delicious recipe made with simple ingredients No onion garlic side dish Super easy side dish that takes minutes to prepare and requires minimal effort Suitable for vegans if using oil or vegan butter Gluten-free potato side dish A great way to use up a bunch of parsley – use leftovers to make Parsley Pesto
Parsley Potatoes Ingredients
Potatoes – The type of potato doesn’t matter too much. I prefer to use new potatoes or baby potatoes as I like the potatoes to hold their shape. These style of potatoes have thin skins so they do not require peeling. If they are small, keep whole otherwise you can half the larger potatoes Small red potatoes would also work, as would Yukon gold potatoes. Oil or butter – I have used olive oil. You can use regular butter or vegan butter for buttery flavor Fresh parsley – I have gone for flat-leaf parsley or curly parsley works. It is important to use fresh herbs rather than dried herbs for the best flavor Salt and black pepper to taste Optional Bay leaf – add a lay leaf to the oil to infuse earthy flavor. I have used bay leaf but you can leave it out if you wish. Add in fresh minced garlic or a little garlic powder Add in lemon zest for extra fresh flavour
How to make Parsley Potatoes – step by step instructions
Stovetop Version
In a pan, add the potatoes into cold water. Bring to a boil and cook potatoes until fork tender. Drain the water and set aside In a sauté pan, heat oil or butter on medium heat and add the bay leaf. Toss potatoes in the oil or melted butter and season with salt and pepper. Turn off the heat before adding the chopped parsley leaves. Stir well.
Instant Pot Version
Pour a cup of water into the inner pot Place a trivet or steamer basket inside and place potatoes on the trivet. Close the lid and Pressure Cook on High for 2 minutes with Quick Pressure Release Remove the potatoes and pour away the remaining water. Wipe the inner pot dry with a clean towel. Select sauté mode Pour in oil or add butter and add a bay leaf. Add the cooked potatoes and season with salt and pepper. Switch off the heat. Add in the fresh parsley and mix well. Serve warm.
Serving Suggestion
You can pair these parsley potatoes with pretty much any main dish that requires a potato side dish.
Storage
Store leftover parsley potatoes in an airtight container and keep in the fridge for up to 2-3 days. You could prepare the potatoes in advance and add the parsley last minute to keep it fresh and vibrant. You can freeze leftover potatoes in a freezer safe container and transform them into parsley mashed potato upon thawing.
Other Potato Side Dishes
Air Fryer Diced Potatoes Mexican Cheesy Potatoes Parmentier Potatoes Air Fryer Indian Potatoes As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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