Parsleyed Red Potatoes

1This is another recipe that was inspired by a trip to a local restaurant. The flavors seemed simple...fresh parsley, seasoned salt and maybe some pepper. You could taste the butter but it was not overpowered by it. The fresh parsley is what shined through.


  • 12 red potatoes (about the size of golf balls)
  • 1/4 cup of chopped fresh parsley
  • 3 tbs butter
  • 1/2 tsp seasoned salt such as Lawry's
  • 1/2 tsp black pepper, freshly ground


  1. Clean the potatoes and quarter them.
  2. Place the potatoes in a saucepan with cold water, enough to cover by a couple of inches. Cover partially and boil gently for 15 to 20 minutes until they are fork tender.
  3. Remove from heat and drain in colander.
  4. While the potatoes are draining, place the butter in the saucepan over low heat just to melt the butter. Add parsley, seasoned salt and pepper.
  5. Remove from heat and add the potatoes back to the saucepan. Gently stir and coat with the herb/seasoned butter. Taste and check for seasonings. Depending on size of the red potatoes, you may need to add more salt.
  6. Serve warm.


- I do not recommend substituting dried parsley in this recipe. You can, but it will not have the same great flavor as the fresh parsley.

- Try to use red or new potatoes in this recipe as other potatoes tend to try out.


- None

- Variations:

- Add minced garlic.

- If you don't have seasoned salt, kosher or table salt is fine.

- Use white pepper instead of black pepper.



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