2013 – Gluten Free Living

Parsley Potatoes is so simple, yet so delicious. I love old-fashioned vintage recipes. Parsley Potatoes is one my mom used to make all the time when we were growing up. I haven’t made these in quite some time but I managed to get the texture just like Mom used to make them. Her potatoes were not super soft and mushy. But they weren’t perfect cubes either. They were more like something in between. Mom’s included lots of dollops of butter and fresh parsley from the garden added in.

Follow Me On Instagram!

Her potatoes were very simply made. She seasoned them with salt and pepper and that’s all. Still, I remember them fondly as being one of my favorite recipes as a kid. She would always save the potato water the potatoes were boiled in to make Homemade Rolls or Bread the next day! Yum.

I make Parsley Potatoes with butter and a few seasonings. These gluten free potatoes can easily be made vegan by substituting avocado oil for the butter in the recipe. Parsley Potatoes are healthy and low calorie. They’re also a much better alternative for those trying to lose or maintain weight. I enjoy eating Stuffed Baked Potatoes that are drenched in sour cream, cream cheese, cheddar cheese, butter and bacon. While those ingredients taste delicious, they also pile on the calories. That sure has a way of catching up with you after awhile.

I like making Parsley Potatoes as an easy side dish to serve with beef, chicken, fish or pork. I served them with Grilled Rosemary Swordfish last week and they were so tasty together. If you make this dish, it is so much better to use fresh parsley rather than dried. A bunch of parsley usually only runs about 50 cents in the grocery store. Parsley Potatoes are a wonderful, economical side dish your whole family is sure to enjoy.

I recently remade this delicious recipe (February 2015), this time serving it with Pesto Chicken. I shot some additional pictures and have swapped them out for the original pictures I had posted. A couple of comments about making this recipe: don’t overcook the potatoes. You want them to the point where they are just barely fork tender, otherwise they will end up like mashed potatoes instead of holding their shape like they should. Also use a gentle hand when you stir all the ingredients together, again, so the potatoes hold their shape. Enjoy.

Parsley Potatoes are a wonderful side dish for any kind of meat: beef, pork, fish, chicken, or turkey.

These potatoes are so easy to make up. They’re also healthy, low calorie, gluten free and clean eating. You can make them vegan if you substitute avocado oil for the butter in the recipe.

The first time I made this recipe I served Parsley Potatoes with Grilled Rosemary Swordfish. This time I made it and served it with Pesto Chicken. Both meals were delicious!

Here’s what I did.

I used these five ingredients.

Cut potatoes in medium sized chunks and boil about 15 minutes until just about fork tender. When a fork will go through the potato easily, they are said to be fork tender.

But you don’t want them mushy or soft. You need to remove them before they get to the point where the potatoes are falling apart. Drain potatoes and place back in saucepan.

Add butter, salt, pepper and parsley. Allow the butter to melt a little bit before stirring. Or just move the butter around and not the potatoes. The heat from the cooked potatoes will melt the butter quickly. (Or simply melt the butter in the microwave and pour in!)

Stir potatoes very gently to combine. Garnish with more fresh, torn parsley if desired.

Parsley Potatoes are so quick and easy to make. They’re an excellent side dish to make when you’re short on time.

Potatoes are scrumptious this way!

Here’s the recipe.

PARSLEY POTATOES

(Recipe from my mom, Helen Mattis, Titusville, FL)

Parsley Potatoes

Teresa Ambra

Parsley Potatoes is a delicious vintage recipe that's so quick and easy. It uses only a handful of ingredients so it can be ready to serve in a jiffy. This gluten free recipe is healthy, low calorie and clean eating. It can easily be made vegan by using avocado oil instead of butter. These potatoes have dollops of butter and fresh garden parsley. Terrific side dish for family, company or holiday dinners like Easter, Mother's Day or Father's Day.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Veggie Side Dish

Cuisine American

Servings 12

Calories 218 kcal

Equipment

• 1 large sauce pan or stock pot
• 1 colander
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 sharp knife to cut potatoes
• 1 vegetable peeler

Ingredients

  

1x2x3x

• 5 lbs. Russet potatoes or any kind of potatoes (Yukon gold and Red potatoes are our favorites)
• 1 stick unsalted butter (1/2 cup) you can melt this if desired
• 1/2 cup fresh parsley chopped, and more for garnish if desired
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

 

• Wash and peel potatoes.
• Cut potatoes into medium-sized chunks and place in large stock pot.
• Cover with water.
• Bring potatoes and water to a boil.
• Allow potatoes to boil for about 15 minutes--just barely fork tender.
• Don’t overcook.
• You don’t want mashed potatoes. The potatoes need to still have some texture.
• Prick potatoes with a fork to check for doneness.
• Drain potatoes in a colander and place back into saucepan.
• Turn off heat.
• Place the stick of butter into the pot with the potatoes.
• Add parsley, salt and pepper.
• Allow butter to melt a little.
• Stir potatoes gently until the butter has melted.
• Scoop potatoes out of pot and serve in a serving bowl.
• Garnish with more chopped fresh parsley.

Notes

NOTE: These can easily be made vegan by substituting ½ cup avocado oil.

 

 

NOTE: Be very careful not to overcook the potatoes. You want them just barely fork tender so they will hold their shape when stirring. You do not want them mushy and to the stage where they fall apart.

 

 

NOTE: Stir the ingredients very carefully with a spoon so the potatoes hold as much of their shape as possible before serving.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 218kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 171mgPotassium: 807mgFiber: 3gSugar: 1gVitamin A: 449IUVitamin C: 14mgCalcium: 31mgIron: 2mg

Keyword gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!

Don’t Parsley Potatoes look marvelous? They sure taste wonderful. They make a very quick and easy side dish.

The savory taste of the parsley adds so much essence to the potatoes. 

Our family loves Parsley Potatoes. They’re terrific served with Pesto Chicken.

You may also enjoy these delicious recipes!

The Best Potato Casserole (a.k.a. Mary’s Potatoes)

Hash Brown Potato Casserole

Loaded Bacon Ranch Potato Bake

Parsley Potatoes

Teresa Ambra

Parsley Potatoes is a delicious vintage recipe that’s so quick and easy. It uses only a handful of ingredients so it can be ready to serve in a jiffy. This gluten free recipe is healthy, low calorie and clean eating. It can easily be made vegan by using avocado oil instead of butter. These potatoes have dollops of butter and fresh garden parsley. Terrific side dish for family, company or holiday dinners like Easter, Mother’s Day or Father’s Day.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Veggie Side Dish

Cuisine American

Servings 12

Calories 218 kcal

Equipment

• 1 large sauce pan or stock pot
• 1 colander
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 sharp knife to cut potatoes
• 1 vegetable peeler

Ingredients

  

1x2x3x

• 5 lbs. Russet potatoes or any kind of potatoes (Yukon gold and Red potatoes are our favorites)
• 1 stick unsalted butter (1/2 cup) you can melt this if desired
• 1/2 cup fresh parsley chopped, and more for garnish if desired
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

 

• Wash and peel potatoes.
• Cut potatoes into medium-sized chunks and place in large stock pot.
• Cover with water.
• Bring potatoes and water to a boil.
• Allow potatoes to boil for about 15 minutes–just barely fork tender.
• Don’t overcook.
• You don’t want mashed potatoes. The potatoes need to still have some texture.
• Prick potatoes with a fork to check for doneness.
• Drain potatoes in a colander and place back into saucepan.
• Turn off heat.
• Place the stick of butter into the pot with the potatoes.
• Add parsley, salt and pepper.
• Allow butter to melt a little.
• Stir potatoes gently until the butter has melted.
• Scoop potatoes out of pot and serve in a serving bowl.
• Garnish with more chopped fresh parsley.

Notes

NOTE: These can easily be made vegan by substituting ½ cup avocado oil.

 

 

NOTE: Be very careful not to overcook the potatoes. You want them just barely fork tender so they will hold their shape when stirring. You do not want them mushy and to the stage where they fall apart.

 

 

NOTE: Stir the ingredients very carefully with a spoon so the potatoes hold as much of their shape as possible before serving.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 218kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 171mgPotassium: 807mgFiber: 3gSugar: 1gVitamin A: 449IUVitamin C: 14mgCalcium: 31mgIron: 2mg

Keyword gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!