Parsley Potatoes in Buttery Garlic Sauce

Oct 20, 2025 Modified: Oct 20, 2025by Lyn Corinne Liner This post may contain affiliate links.

My parsley potatoes in buttery garlic sauce are a simple yet sophisticated side you’ll want to serve with ALL of your favorite main dishes, y’all!! An easy prep, quick potato boiling time, and luscious herb-studded sauce make this side a dinnertime staple that goes down on the table in no time. Yep and yay…

Parsley potatoes in buttery garlic sauce in a white bowl on top of a white saucer with a green napkin and orange flower.

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Parsley Potatoes in Buttery Garlic Sauce’s Popularity Crossed the Pond, Y’all…

Parsley potatoes originated in Europe, where they’re a popular side dish in Hungary, Germany, and Austria. Expats of those countries undoubtedly brought the recipe for their favorite side dish to the States when they arrived, though. Because, over time, this easy buttery parsley dish became a staple Southern side, often served at dinners to add a little something special for guests.

I’ve also seen my fair share of parsley buttered potatoes at church fellowships and potlucks. And my Mom has even made them several times. So, they’ve been a part of my life for a really long time.

My version of parsley potatoes with buttery garlic sauce remains true to the original preparation. But, I do include a few regional enhancements that make each bite pop with authentic Southern flair. So, this recipe is just as traditional as it is contemporary, with just a few upgrades that truly please the modern palate. For sure!!

What to Serve with Parsley Potatoes in Buttery Garlic Sauce

Parsley potatoes are the perfect side dish for sooo many mains, y’all.

Here are a few of my favorites:

Louisiana Garlic-Stuffed Beef Roast. This classic, slow-cooked chuck roast is fall-apart tender, making it the perfect main dish to serve with parsley potatoes. This pairing is ideal for Sunday family dinners as it’s homey and filling.
Cajun Baked Catfish. Just as easy to whip up, this fish main dish bakes in the oven while you make the butter parsley potatoes on the stove. This weeknight-friendly pairing also doubles as an easy dinner party idea that allows you to wow your guests while keeping the prep and cooking times minimal.
Cajun Smothered Chicken. One of the most beloved traditional South Louisiana recipes, this dish is another perfect Sunday dinner match for these rich, herb-studded spuds.
Grilled Boneless Skinless Thighs. An easy homemade marinade and quick grilling time makes these Cajun-spiced thighs a recipe worth repeating often. You can have the parsley potatoes ready for when the chicken comes off of the grill to experience a feisty flavor pairing that never fails to impress.
Cajun Crab Cakes. A New Orleans favorite, these easy pan-fried crab cakes are elevated from elegant appetizer to main dish delight when served alongside parsley potatoes in buttery garlic sauce.

Parsley potatoes in a red enameled cast iron Dutch oven alongside a dark green napkin.

Ingredients & Substitutions

Ingredients for parsley potatoes in butter garlic sauce in bowls on a white marbled background.

Yukon gold potatoes are melt-in-your-mouth delicious in this recipe. Tender, sweet, and buttery, they’re my top recommendation for the central star in this parsley potatoes dish. That said, you can use whichever type of spud you happen to have on hand. Russet, reds, yellows, medleys, and new potatoes all work without any changes to the prep at all.
Finely chopped fresh parsley creates a fresher, more enticing dish than dried parsley flakes. However, you can use the latter if that’s what you have. To do so, cover two tablespoons of dried parsley with cold water, and let it sit for 10 minutes. Then, drain, and continue with the butter parsley recipe as written.
Jarred minced garlic makes this parsley potato recipe easy and quick. If you have only fresh garlic on hand, you’ll need to mince at least four medium-sized cloves.
The olive oil used to brown the garlic intensifies the richness of the dish. Therefore, the high-heat variety works best in the recipe.
Louisiana-style hot sauce enlivens the buttery garlic sauce, adding a zesty finish to each bite. I love and use Crystal hot sauce. TABASCO and Louisiana brands are also good choices for these parsley potatoes, too.
Paprika injects just a touch of earthy smokiness into the dish. I used regular paprika, but smoked paprika is an acceptable substitute.

How to Make Parsley Potatoes in Buttery Garlic Sauce Step-By-Step

Step one. Peel and chop the potatoes. Then, cover them with water in a pot. Add salt.

Bring to a boil and cook until fork-tender. Drain.

Peeled and cubed Yukon gold potatoes in water with salt being poured into the pot.

Step two. Cool the pot under running water. Then, wipe out any residue with a kitchen towel. Pour the olive oil and garlic into the bottom of the pot.

Cook for just a minute, until the garlic is sizzling.

Step three. Add the butter to the pot.

Butter, oil, and minced garlic in the bottom of an enameled cast iron Dutch oven.

Step four. When the butter melts, add the chopped fresh parsley and remaining ingredients.

Buttery garlic sauce ingredients for parsley potatoes in a pot on the stove.

Step five. Cook for just a bit more, until the sauce combines and is bubbly. Remove from heat.

Bubbling butter sauce in an enameled Dutch oven.

Step six. Finally, add the boiled potato chunks and toss to combine.

Chopped boiled potatoes over melted butter and garlic sauce in a pot.

And that’s it, y’all!!

These parsley potatoes in buttery garlic sauce are nothing short of impressive! The tender potatoes are covered in the rich, herb-studded sauce with hints of smoky heat that elevate the prominent parsley and garlic flavors.

Each forkful finishes with a rich, buttery lusciousness that lingers on the tongue, leaving you primed and ready for the next silky, blissful bite. Indeed!!

Share with those who are just as easy to be around as they are fiercely loyal when you’re nowhere to be found. Much food love, and see y’all on the yum side…

Closeup of parsley potatoes in buttery garlic sauce in a round white bowl atop a round white saucer.

Variations

Don’t have any parsley on hand?

You can try this recipe with other herbs, including:

Rosemary injects the buttery potatoes with a deep, earthy profile. Start with ½ teaspoon of dried rosemary or two teaspoons of fresh rosemary. Then, add more as desired.
Dill is a light, citrusy herb that also pairs well with the garlicky potatoes. Start with about one teaspoon of dried dill or one tablespoon of fresh dill, then add more to taste.
Chives have a mild onion flavor that incorporates well into this recipe. Substitute ¼ to ½ cup of chives for the fresh parsley called for, then continue to follow the recipe as written.

Parsley Potatoes in Buttery Garlic Sauce

Simple yet sophisticated, these 30-minute parsley potatoes in buttery garlic sauce are a weeknight wonder that doubles as a weekend, holiday, and special occasion side.

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Course: Side Dish

Cuisine: Southern

Keyword: parsley potatoes

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4 people

Calories: 410kcal

Author: Lyn Corinne Liner

Ingredients

For the Boiled Potatoes

2 pounds Yukon Gold potatoes, peeled and chopped can also use russet or red potatoes, new potatoes, or skin-on small baby reds, yellows, or medley potatoes
½ teaspoon salt

For the Buttery Garlic Sauce

1 tablespoon olive oil
1 tablespoon minced garlic about 4 medium-sized fresh garlic cloves
8 tablespoons butter, sliced into 8 pieces I used salted
2 tablespoons fresh parsley, finely chopped I used flat but you can also use curly parsley
1 teaspoon hot sauce
¼ teaspoon paprika
salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne

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Instructions

Place the potatoes in a large pot set over medium-high heat. Cover with cold water and add the ½ teaspoon of salt.
Bring the potatoes to a boil, and cook until fork-tender, about 15 to 20 minutes. Drain.
Cool the pot under running water, then remove any residue on the sides or bottom of the pot. Place it over medium heat, then add the olive oil and minced garlic.
Cook for just a minute until the garlic starts sizzling, then add the butter.
When the butter melts, add the parsley, hot sauce, paprika, salt, pepper, and cayenne to the mixture. Stir to combine, then cook for just about one more minute, until the mixture is incorporated and bubbly. Remove the pot from heat.
Top the mixture with the drained potatoes, and stir to combine. Toss the potatoes again right before serving to pick up the buttery garlic sauce from the bottom of the pot.

Notes

Store the leftovers in an airtight container in the fridge for up to 3 days, or vacuum-seal and freeze for up to three months.
This is a great make-ahead dish that you can whip up to 24 hours in advance.
If you have to step away from the recipe, float the peeled, chopped raw potato chunks in cool water and refrigerate them this way until use. Then, drain well, and proceed with the recipe as written.

The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

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