This Parsley Potatoes recipe is a simple side dish that is so easy to prepare! It is made with 3 main ingredients – potatoes, parsley and oil .
- Parsley Potatoes Ingredients
- How to make Parsley Potatoes – step by step instructions Stovetop Version Instant Pot Version
- Serving Suggestion
- Storage
- Other Potato Side Dishes
These warm Parsley Potatoes are brimming with the fresh flavor of parsley! Tender baby potatoes are tossed in olive oil and fresh parsley.
They make for the perfect side dish for veggies, pies and so much more!
I’ve gone with olive oil, which works beautifully, but you can definitely use butter to make buttery parsley potatoes with a super creamy texture .
They’re a great way to use up a bunch of parsley – use leftovers to make Parsley Pesto .
I’ve used my Instant Pot to steam the potatoes but you can use a pan too.
Some of the best potato recipes in the Instant Pot are these Pesto Potato Salad , Instant Pot Vegan Potato Salad and Instant Pot Baby Potatoes .
Parsley Potatoes Ingredients
Potatoes – The type of potato doesn’t matter too much. I prefer to use new potatoes or baby potatoes as I like the potatoes to hold their shape. These style of potatoes have thin skins so they do not require peeling.
If they are small, keep whole otherwise you can half the larger potatoes
Small red potatoes would also work, as would Yukon gold potatoes.
Oil or butter – I have used olive oil. You can use regular butter or vegan butter for buttery flavor
Fresh parsley – I have gone for flat-leaf parsley or curly parsley works. It is important to use fresh herbs rather than dried herbs for the best flavor
Salt and black pepper to taste
Optional
Bay leaf – add a lay leaf to the oil to infuse earthy flavor. I have used bay leaf but you can leave it out if you wish.
Add in fresh minced garlic or a little garlic powder
Add in lemon zest for extra fresh flavour
How to make Parsley Potatoes – step by step instructions
Stovetop Version
In a pan, add the potatoes into cold water.
Bring to a boil and cook potatoes until fork tender. Drain the water and set aside
In a sauté pan, heat oil or butter on medium heat and add the bay leaf. Toss potatoes in the oil or melted butter and season with salt and pepper.
Turn off the heat before adding the chopped parsley leaves. Stir well.
Instant Pot Version
Pour a cup of water into the inner pot
Place a trivet or steamer basket inside and place potatoes on the trivet.
Close the lid and Pressure Cook on High for 2 minutes with Quick Pressure Release
Remove the potatoes and pour away the remaining water. Wipe the inner pot dry with a clean towel.
Select sauté mode
Pour in oil or add butter and add a bay leaf.
Add the cooked potatoes and season with salt and pepper. Switch off the heat.
Add in the fresh parsley and mix well.
Serve warm.
Serving Suggestion
You can pair these parsley potatoes with pretty much any main dish that requires a potato side dish.
Storage
Store leftover parsley potatoes in an airtight container and keep in the fridge for up to 2-3 days.
You could prepare the potatoes in advance and add the parsley last minute to keep it fresh and vibrant.
You can freeze leftover potatoes in a freezer safe container and transform them into parsley mashed potato upon thawing.
Other Potato Side Dishes
Air Fryer Diced Potatoes
Mexican Cheesy Potatoes
Parmentier Potatoes
Air Fryer Indian Potatoes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Parsley Potatoes
Ingredients
- 750 gram baby potatoes or potatoes of choice
- 1 tablespoon olive oil or butter or vegan butter
- ¼ cup parsley freshly chopped flat leaf or curly
- salt and black pepper to taste
Instructions
Stovetop Version
- In a saucepan, add the potatoes into cold water.
- Bring to a boil and cook potatoes until fork tender. Drain the water and set aside.
- In a sauté pan, heat oil or butter on medium heat and add the bay leaf. Toss potatoes in the oil or melted butter and season with salt and pepper.
- Turn off the heat before adding the chopped parsley leaves. Stir well.
Instant Pot Version
- Pour a cup of water into the inner pot
- Place a trivet or steamer basket inside and place potatoes on the trivet.
- Close the lid and Pressure Cook on High for 2 minutes with Quick Pressure Release
- Remove the potatoes and pour away the remaining water. Wipe clean
- Select sauté mode
- Pour in oil or add butter and (optional) add a bay leaf.
- Add the cooked potatoes and season with salt and pepper. Switch off the heat.
- Add in the parsley and mix well.
- Serve warm as a side dish
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Parsley Potatoes
Ingredients
- 750 gram baby potatoes or potatoes of choice
- 1 tablespoon olive oil or butter or vegan butter
- ¼ cup parsley freshly chopped flat leaf or curly
- salt and black pepper to taste
Instructions
Stovetop Version
- In a saucepan, add the potatoes into cold water.
- Bring to a boil and cook potatoes until fork tender. Drain the water and set aside.
- In a sauté pan, heat oil or butter on medium heat and add the bay leaf. Toss potatoes in the oil or melted butter and season with salt and pepper.
- Turn off the heat before adding the chopped parsley leaves. Stir well.
Instant Pot Version
- Pour a cup of water into the inner pot
- Place a trivet or steamer basket inside and place potatoes on the trivet.
- Close the lid and Pressure Cook on High for 2 minutes with Quick Pressure Release
- Remove the potatoes and pour away the remaining water. Wipe clean
- Select sauté mode
- Pour in oil or add butter and (optional) add a bay leaf.
- Add the cooked potatoes and season with salt and pepper. Switch off the heat.
- Add in the parsley and mix well.
- Serve warm as a side dish
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This vegan Parsley Pesto recipe is so easy and quick to prepare, taking less than 5 minutes! It is brimming with lemon-y fresh parsley, walnuts and lashings of good olive oil. Serve this fresh pesto with pasta, in salads or with grilled veggies.
- Walnut Parsley Pesto Ingredients
- How to make Parsley Pesto
- Serving Suggestion
- Storage
- Other Dip Recipes
The vibrant green color of this Parsley Walnut Pesto sauce is so beautiful! Imo, the best way to enjoy it is by stirring it into hot pasta to make Parsley Pesto Pasta. Yum!
There is something special about fresh herbs in pesto recipes, dips and sauces! I absolutely love this Creamy Cilantro Sauce with Mexican recipes, this Basil Sauce that is made with fresh basil leaves and this Cilantro Pesto made with fresh cilantro.
This pesto has similarities to basil pesto but the flavours are more lemon-y and zingy!
Use leftover parsley in these Parsley Potatoes .
Walnut Parsley Pesto Ingredients
Flat leaf parsley – I’ve gone with flat-leaf parsley which works better in terms of taste and texture, but you could use curly parsley too
Garlic cloves – use fresh garlic only, garlic powder won’t cut it here
Extra virgin olive oil – good quality oil gives great flavour
Nuts – walnuts or pine nuts are most commonly used in pesto. You can also use cashew, almonds, hazelnuts, pecan or pistachios. Alternate options include sunflower seeds or pumpkin seeds
Lemon juice – a squeeze of lemon is so good! Another great option is to add a little lemon zest too
Salt and black pepper
Optional
Cheese such as parmigiano reggiano or pecorino romano. If you are vegetarian, go for a vegetarian parmesan cheese. For vegan pesto, you could add nutritional yeast.
For a fresh basil parsley pesto, add basil leaves.
How to make Parsley Pesto
In a food processor, add the parsley, fresh garlic, lemon juice, nuts or seeds, olive oil, salt and pepper and cheese if using.
Blend until the pesto is smooth, or to your desired consistency, whilst scraping down the sides of the bowl. Add extra olive oil to smooth it out further if you need. Check the seasoning before using in recipes.
You can also make this pesto the traditional way using a pestle and mortar. You’ll get a coarser texture this way.
Serving Suggestion
The easiest way is to toss into your favorite pasta or gnocci. It is also great in cold pasta salads and even with whole wheat pasta.
Add it to this Pesto Potato salad .
It is a great topping for grilled vegetables or use it as a dip for these Air Fryer Carrot Fries .
Make a sandwich by spreading it over slices of sundried tomato bread and topping with extra parsley.
Add it to salad dressings – it would go great in this White Bean Panzanella or in these White Bean Bruschetta
Storage
Store leftover homemade parsley pesto in an airtight container in the fridge for up to 4-5 days. I like to add an extra thin layer of olive oil on top. It may loose some of its fresh flavor.
You can also freeze homemade pesto. Spoon into an ice cube tray and freeze. Once frozen, place the frozen cubes in a freezer bag. Allow to thaw at room temperature.
Other Dip Recipes
Whipped Goat Cheese
Tzatziki
Skordalia
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Parsley Pesto
Equipment
- 1 Food processor
Ingredients
- 2 cup parsley
- ¼ cup walnuts
- 1 clove garlic
- 1 tablespoon lemon juice optionally add lemon zest too
- ½ cup extra virgin olive oil
- salt and black pepper to taste
Instructions
- In a food processor, add the parsley, fresh garlic, lemon juice, nuts or seeds, olive oil, salt and pepper and cheese if using.
- Blend until the pesto is smooth, or to your desired consistency, whilst scraping down the sides of the bowl.
- Add extra olive oil to smooth it out further if you need. Check the seasoning before using in recipes.
- You can also make this pesto the traditional way using a pestle and mortar. You’ll get a coarser texture this way.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
