You know those simple recipes that can bring back memories and take you back in time? This is one of them. Today, I'm sharing my take on old-fashioned parsley buttered potatoes, ready in 25 minutes. In my family, we call this "cartofi natur," a classic Romanian recipe passed down through generations. It's the kind of simple, no-fuss dish that turns an ordinary meal into something special.
⏱ 20-Min Meal | 🥔 Gluten-Free | 🍽 Serves 3 | ✨ Classic Comfort Food
The best part? You probably have everything you need in your kitchen right now. We're talking tender potatoes, rich butter, and fresh parsley all coming together in one pot. It's an easy recipe, very aromatic, and ready in minutes. It goes well with fish like this healthy salmon en papillote recipe and some greens-like my quick garlic green beans recipe. You will love it!
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💗 Why You'll Love This Recipe
• Takes only 25 minutes from start to finish, just like these easy homemade oven-baked potato fries.
• Works as a side for almost any main dish - from fish to grilled meat
• Made with ingredients you probably already have
• Great for weeknights or family dinners
• Tastes just like homemade comfort food from childhood
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Potatoes: I use small red or Yukon Gold potatoes; they hold their form better. For this recipe, I always peel the skin off first. If they're small, you can leave them whole. For larger ones, cut them into chunks so they cook evenly - that's the way I did it. You can also boil the potatoes with the skin on and peel them after cooking, which is sometimes easier. This is the same method I use for my easy Olivier salad recipe. Another option is to leave the skin on entirely for a more rustic feel; just be sure to scrub them really well before boiling.
- Butter: Use unsalted butter so you can control the saltiness yourself. Let it melt first, then pour it over the hot, drained potatoes. The heat from the potatoes will help coat every single piece beautifully.
- Parsley: Fresh, flat-leaf parsley is best! Chop it up right before you're ready to toss it in. Dried parsley just doesn't give you that same bright, fresh pop of flavor and color.
💡 Have a specific food allergy?
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♻️ Substitutes & Variations
- Garlic Parsley Potatoes: Melt the butter with a clove of minced garlic for a cosy twist.
- Lemon Butter Parsley Potatoes: Add a squeeze of fresh lemon juice.
- Creamy Parsley Potatoes: Toss with a tablespoon of sour cream before serving.
- Oven Option: Roast parboiled potatoes at 400°F (200°C) for 15 minutes to make them slightly crisp outside and soft inside.
- Herb Mix: Try a mix of parsley, dill, or chives for a fresh taste.
👩🍳 How To Make Parsley Buttered Potatoes
Enjoy simple comfort food like these buttery potatoes? Try my loaded cheese-stuffed baked potatoes next. They're just as easy, cosy, and perfect for any meal. You can also explore more in my simple side dishes for dinner collection!
Step 1: Prep the potatoes
Peel and cut the potatoes into even chunks. You can also leave the skin on if you prefer - just scrub it well.
Step 2: Boil
Add the potatoes to salted water and cook until they're tender when pierced with a fork.
Step 3: Drain and steam
Drain the potatoes and let them sit briefly so the steam escapes, keeping them fluffy.
Step 4: Add butter and parsley
Mix in melted butter, parsley, salt, and pepper. Gently toss until everything's coated, then serve warm.
*See the recipe card for detailed instructions.
💭 Expert Tips
- I like to cut the potatoes into similar sizes so they cook evenly - it makes a big difference.
- Cook them until just fork-tender; you don't want them overcooked.
- After I drain the hot potatoes, I add the butter on top and cover for about a minute so it melts nicely.
- If you're using dried parsley, sprinkle it while the butter is still warm to really bring out the aroma.
- Give the potatoes a gentle toss instead of stirring to keep them from breaking apart.
🥗 Serving Suggestions
These buttered parsley potatoes go with just about everything. My favourite pairings would be:
- Baked or grilled fish: pan-fried white fish with cornmeal crust or easy parchment paper salmon and veggies
- Roast chicken or turkey: foolproof oven-roasted whole chicken for beginners
- Pan-seared pork chops
- Easy rosemary garlic lamb roast
- Best garlic sautéed green beans healthy recipe, or a simple salad like my quick Greek salad side dish
- Holiday dinners when you want something easy yet classic
If you're serving guests, you can sprinkle a little extra parsley on top right before serving - it looks fresh and inviting.
❓Parsley Buttered Potatoes FAQs
For roasted parsley potatoes, toss your potato chunks in the melted butter, salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until golden. Toss with the fresh parsley right after they come out of the oven. These are delicious if you are wondering what to serve with rosemary garlic lamb.
Small, waxy potatoes like red potatoes or Yukon Golds are the best. They hold their shape well and have a creamy texture that works perfectly in this recipe. You can also use red potatoes to make a refreshing summer side like this no-mayo Italian potato salad.
It's a much simpler, boiled version! Julia Child had a famous recipe for Pommes Persillade, which often involves sautéing boiled potatoes. Our version is a quicker, homestyle take on that same great combination, which can be served alongside a hearty French side like Chickpea Ratatouille.
Keep any leftovers in a sealed container in the fridge for up to 3 days. Gently reheat them in a microwave or in a skillet on the stove with a tiny bit of extra butter to keep them from drying out.
"Cartofi natur" simply means "natural potatoes" in Romanian. It's a foundational dish in Romanian home cooking, representing the traditional, no-fuss approach of preparing potatoes with just butter and herbs.
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📖 Recipe
Old Fashioned Parsley Buttered Potatoes
Ingredients
- 1 lb potatoes red or Yukon Gold
- 3 tablespoon butter
- 3 tablespoon fresh or 1 tablespoon dried parsley
- Salt and pepper to taste
Instructions
- Prep the potatoes: Peel off the skin first. If they're small, you can leave them whole. For larger ones, cut them into chunks. You can also boil the potatoes with the skin on and peel them after cooking. Another option is to leave the skin on entirely, just be sure to scrub them really well before boiling.1 lb potatoes
- Boil: Fill a medium pot with water and add a good pinch of salt. Add the potatoes and bring to a boil. Let them cook for 12-15 minutes, or until a fork goes in easily.
- Drain and steam: Pour the potatoes into a colander and let them sit for a minute or two so the steam escapes - this helps them stay fluffy, not soggy. Return the potatoes to the pan.
- Add the butter: Let it melt first, then pour it over the hot, drained potatoes. The heat from the potatoes will help coat every single piece beautifully.3 tablespoon butter, 3 tablespoon fresh or 1 tablespoon dried parsley
- Add parsley and seasoning: Sprinkle the chopped parsley, then add salt and pepper. Mix gently until everything is coated. That's it - serve warm!Salt and pepper to taste
Video
Notes
- Cut potatoes into similar sizes so they cook evenly and finish at the same time.
- Use unsalted butter to control the seasoning yourself.
- Boiling potatoes with the skin on helps retain nutrients; peel after cooking if preferred.
- For a more rustic dish, leave the skins on - just scrub thoroughly.
- Fresh parsley gives the best aroma and color; dried parsley works in a pinch.
- Avoid over-mixing or stirring too vigorously to keep the potatoes from breaking apart.
- This recipe works well for meal prep - cook extra and store in an airtight container for up to 3 days in the fridge.
- Reheat gently in a pan or oven to maintain texture; avoid microwaving if possible to prevent sogginess.
- Pair with fish, roast chicken, pork chops, or a fresh green salad for a complete meal.
Genevieve says
I love anything potatoes and these parsley buttered potatoes look incredible and are so easy to make!
Claudia Ciorteanu says
That's so kind of you, Genevieve! I'm a huge potato fan too, and this is one of my go-to sides. Thrilled you liked it!
Tisha says
This Old-Fashioned Parsley Buttered Potatoes recipe is simplicity perfected. Easy to follow and turned out amazing!
Claudia Ciorteanu says
"Simplicity perfected" is such a wonderful compliment, Tisha! Thank you. So happy you enjoyed them.
Swathi says
This is a simple yet delicious parsley buttered potatoes so good as side dish. my family enjoyed a lot.
Claudia Ciorteanu says
So happy to hear your family enjoyed them, Swathi! That's always the best feedback. Thank you for the 5 stars!
Sonja says
I had totally forgotten the classic parsley potatoes my grandma used to make for all occasions until I stumbled over this recipe. Had to make them and was instantly transported back in time!
Claudia Ciorteanu says
This means so much, Sonja. Those family food memories are the best. I'm incredibly happy this dish could bring a little piece of your grandma's kitchen back to you.
Lora says
Love how simple and comforting this recipe sounds! The parsley butter adds such a nice touch to these classic family-style potatoes.
Claudia Ciorteanu says
You're so right, Lora! That parsley butter really does transform the humble potato, doesn't it? Thrilled you enjoyed it.
Jean says
I don’t know why, but I never thought of putting parsley on potatoes. What a game changer.
Nicole says
These potatoes are so delicious! The flavor is truly nostalgic and reminds me of childhood dinners.
Ashley says
This recipe reminds me of something my grandmother used to make. So easy, yet so comforting!
Jet says
I like my sides simple and comforting. Your recipe nails that. The fresh parsley makes all the difference. Thanks for sharing this!!
Liz says
My husband and sons love potatoes, and this was such an easy, delicious recipe! I'm sure I'll be making them again soon!
Krystle says
The perfect side dish for any meal. This is one of those recipes I make so often I almost have it memorized.
laser marking machine says
This is the kind of recipe that makes me want to run to the store for some butter and parsley, probably forgetting the potatoes entirely! Such a simple, cozy sound, perfect for those easy yet classic moments. Honestly, the tips about cutting sizes and not overcooking are my kind of lifeline – Im always spectacularly bad at that! And the serving suggestions? Oh my goodness, the possibilities are endless! Definitely pinning this for when I need a quick win that still feels like a little bit of a treat. 🥔💫
Claudia Ciorteanu says
Haha, I've definitely been there, ready to cook with everything but the main ingredient! 😄 I'm so glad the serving ideas sparked some inspiration. Hope you have many delicious, simple meals ahead!
Claudia Ciorteanu says
My family loved this!