These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.

Allrecipes Member

Recipe Summary test

5 mins
20 mins
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.


Nutrition Facts

197 calories; protein 3g; carbohydrates 24.2g; fat 10.5g; cholesterol 27.1mg; sodium 568.9mg. Full Nutrition

Reviews (116)

Rating: 5 stars
I've been making these forever. I usually use large red potatoes, [unless company is coming] and quarter them. I boil them in chicken stock, or half chicken stock, half water with a couple of chicken boullion cubes. Peel a whole onion cut it in half and put it in the water while the potatoes are boiling. When everything is done you can scoop the onion out with a slotted spoon. Just another layer of flavor. These are a staple in my house, right with mashed,and baked potatoes. Read More
Rating: 5 stars
Everyone liked this -- even my most selective eater. I used olive oil instead of butter. Fresh parsley really makes a difference. I put it all in a casserole dish in a 350 degree oven for about 10 minutes before serving. Really great with steak and Green Beans with Almonds! Read More
Rating: 5 stars
These potatoes were so easy and very tasty. This is like a restaurant quality side dish, went perfect with my roast. Used olive oil instead of butter and salt/pepper to taste. Read More
Rating: 4 stars
Simplicity at its best. I have found that people use garlic like its going to be bad fashion in a week. GARLIC ISNT USED FOR EVERYTHING. This recipe is delicious and younger children like to eat simple things. Read More
Rating: 5 stars
Easy and delicious! I prepared this using all the red potatoes with the skins on and cut in half. Leaving the red skins on adds more nutrition and color to the side dish. I boiled them in chicken stock with a piece of garlic, mashed, and a little hawaiian sea salt. The potatoes were tasty and lightly buttered. I cooked the potatoes until they were fork tender which is how I like my potatoes. The sprinkles of fresh green parsley over the potatoes makes this look especially appealing. My family commented that the potatoes look like something you would order from a restaurant. This lovely side dish was served with, "Portuguese Pork with Red Peppers," "Sauteed Cherry Tomatoes with Garlic and Basil," and "Lemon-Sesame Asparagus," all from this website. Read More
Rating: 4 stars
These are tasty and good for you - just use olive oil instead of butter! Nice side dish too and looks great with more fresh parsley sprinkled on top! Read More
Rating: 4 stars
A lil too much butter. All I had was regular red potatoes, not the smaller new potatoes. I just quartered mine and cooked them the same way. Everyone in the house dug it! Read More
Rating: 5 stars
I thought these were absolutely great and so easy to prepare. I did microwave for 10 minutes first and then baked for 35-40 minutes (serving 4 people). Flavor and texture were just great & my family loved them! Read More
Rating: 5 stars
I love this recipe! I put mine in about a half of cup chicken broth in my serving dish. Read More