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Classic Parsley New Potatoes

This simple to make the recipe for Classic Parsley New Potatoes with an infusion of chicken broth, butter,  and flat-leaf parsley to make a super easy, minimal-ingredient side dish. It’s a perfect side dish to go along with any meal you might think of serving.

I can’t tell you how many times I have made this recipe without giving it a second thought and just tossing it together without a hitch. I usually wouldn’t post this type of method, thinking everyone already knows how to make Classic Parsley New Potatoes. That was until my daughter-in-law asked me how to make them a short time ago.

 

This simple recipe for Classic Parsley New Potatoes get an infusion of chicken broth, butter,  and flat-leaf parsley to make a super easy, minimal-ingredient side dish. It's a perfect side dish to go along with any meal you might think of serving.The best thing about simple recipes is they have a fabulous flavor and yet have so few required ingredients, which tend to be the trending cooking recipes requested these days by many my readers out there with fulltime jobs and a family. This Classic Parsley New Potatoes recipe is perfect for that situation.

This Classic Parsley New Potatoes recipe calls for a  1.5 pound to 2-pound bag of mixed new red and gold potatoes, low sodium chicken broth, parsley, unsalted butter, salt, and pepper. That’s all; you need four main ingredients and a little seasoning. How perfect is that? Easy peasy.

 

 

This simple to make recipe for Classic Parsley New Potatoes get an infusion of chicken broth, butter,  and flat-leaf parsley to make a super easy, minimal-ingredient side dish. It's a perfect side dish to go along with any meal you might think of serving.I cannot tell you how many times my father used to whip up a batch of these Classic Parsley New Potatoes for dinner. They were a go-to side in our household when I was a child. However, when he made them, he would use just basic small potatoes that he would dig out of the potato sack.

These days most of the markets in the US sell small bags ranging from 1.5 pounds to 2-pound  of small mixed potatoes.  If your market does not, you can always do what my father did and dig the most miniature potatoes out of the potato sack and adjust the cooking time until the potatoes are fork-tender.

 

 

 

This simple recipe for Classic Parsley New Potatoes get an infusion of chicken broth, butter,  and flat-leaf parsley to make a super easy, minimal-ingredient side dish. It's a perfect side dish to go along with any meal you might think of serving.

 

 

Equipment needed

  1. Measuring cups and spoons – to measure ingredients for the recipe.

  2. Food processer or chopper – to finely chop the flat-leaf parsley

  3. Medium saucepan – to cook the new potatoes

  4. Collander – to rinse and drain new potatoes

  5. Wooden spoon – to combine ingredients

 

 

Ingredients needed

  • One 2-pound bag of mixed new (small) red and gold potatoes

  • low-sodium chicken broth – enough to cover potatoes

  • Four tablespoons of unsalted butter

  • Three tablespoons of chopped flat-leaf parsley

  • 1/2 teaspoon of salt or to taste or to taste

  • 1/4 teaspoon of white pepper or to taste

 

 

Method 

  1. Gather all equipment and ingredients needed. Prepare the ingredients for the recipe. Measure all ingredients as directed. Remove the potatoes from the sack and rinse and or soak to clean the debris from them. 

  2. Rinse the parsley. Place fresh, clean parsley in the food processor or food chopper to finely chop the parsley. Measure out four tablespoons unsalted butter, 1/2 teaspoon salt, and 1/4 teaspoon of white pepper.

  3. Add the new potatoes to a medium pot or pan and then cover with the low-sodium chicken broth by at least two inches. Bring the new potatoes to a full boil and add 1/2 of a  teaspoon of salt or to taste. Reduce to a rolling simmer and cook until the vegetables are fork-tender, about 12-15 minutes. Drain the low-sodium chicken broth from the pan in a colander.

  4. Immediately add the new potatoes back to the pan with the unsalted butter and finely chopped parsley, and season with salt and white pepper. Stir the potatoes gently until the butter has melted, and seasoning is combined.

  5. Let the new potatoes sit for about five minutes off the heat source and then gently stir the new potatoes again. Serve while still warm with protein and vegetable of choice.

 

 

Tips and Ideas

  1. If you would like to make this a vegan side dish, substitute the chicken broth with vegetable broth and substitute the unsalted butter with just enough extra-virgin olive oil to coat the new potatoes.

  2. If you do not have low-sodium broth, you can use salted water to boil the new potatoes- add about 1/2 teaspoon of kosher salt to the water.

  3. If you want to change the recipe up a little, use low-sodium vegetable broth or beef broth instead of the chicken broth and or add  2-3 freshly minced garlic cloves.

  4. Do you have a hard time finding new potatoes? Substitute then with smaller potatoes and increase cooking time.

  5. If you do not have white pepper, black pepper may be added in place of the white pepper.

 

 

 

5 from 13 votes
This simple recipe for Classic Parsley New Potatoes get an infusion of chicken broth, butter,  and flat-leaf parsley to make a super easy, minimal-ingredient side dish. It's a perfect side dish to go along with any meal you might think of serving.
Classic Parsley New Potatoes
Prep Time
10 mins
Cook Time
15 mins
 

Simple to make the recipe for Classic Parsley New Potatoes get an infusion of chicken broth, butter,  and flat-leaf parsley to make a super easy, minimal-ingredient side dish.

Course: Side Dish
Cuisine: American
Keyword: butter, Parsley, Potatoes
Servings: 8 servings
Calories: 135 kcal
Author: hmccallum
Ingredients
  • 1-2 pound bag of new potatoes (extra small potatoes)
  • low-sodium chicken broth enough to cover the potatoes
  • 4 tablespoons unsalted butter
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon white pepper
Instructions
  1. Gather all equipment and ingredients needed. Prepare the ingredients for the recipe. Measure all ingredients as directed. Remove the potatoes from the sack and rinse and or soak to clean the debris from them. 

  2. Rinse the parsley. Place fresh, clean parsley in the food processor or food chopper to finely chop the parsley. Measure out four tablespoons unsalted butter, 1/2 teaspoon salt, and 1/4 teaspoon of white pepper.

  3. Add the new potatoes to a medium pot or pan and then cover with the low-sodium chicken broth by at least two inches. Bring the new potatoes to a full boil and add 1/2 of a  teaspoon of salt or to taste. Reduce to a rolling simmer and cook until the vegetables are fork-tender, about 12-15 minutes. Drain the low-sodium chicken broth from the pan in a colander.

  4. Immediately add the new potatoes back to the pan with the unsalted butter and finely chopped parsley, and season with salt and white pepper. Stir the potatoes gently until the butter has melted, and seasoning is combined.

  5. Let the new potatoes sit for about five minutes off the heat source and then gently stir the new potatoes again. Serve while still warm with protein and vegetable of choice.

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25 Comments

  • Reply
    Tracy
    August 31, 2020 at 9:25 am

    I didn’t have white pepper for the recipe for Parsley New Potatoes, but I used black, and it was so delicious. Great recipe!

    • Reply
      hmccallum
      September 4, 2020 at 6:45 am

      Black pepper works just as well. The flavor is slightly different but I have done the same—Thank you, so much Tracy!

  • Reply
    Jagruti's
    August 31, 2020 at 5:19 am

    I love anything new potatoes and your combination of ingredients was wonderful! I will be making this again soon.

    • Reply
      hmccallum
      September 4, 2020 at 6:46 am

      That’s so awesome to hear! Thank you for stopping by JAGRUTI!

  • Reply
    Jo
    August 31, 2020 at 1:55 am

    My love for potatoes has increased after having these delicious Parsley New Potatoes. It was absolutely mouth-watering with amazing flavors!

    • Reply
      hmccallum
      September 4, 2020 at 6:46 am

      Thank you Jo! You just made my day a little brighter!

  • Reply
    Sues
    August 29, 2020 at 11:40 pm

    I’m always looking for simple side dishes that are easy to get on the table and this one was just perfect! I love anything and everything with lots of parsley 🙂

    • Reply
      hmccallum
      September 4, 2020 at 6:47 am

      Thank you, Sues! This one is a favorite of mine too.

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