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Classic Parsley New Potatoes

October 12, 2021

This simple-to-make recipe for Classic Parsley New Potatoes with an infusion of chicken broth, butter,  and flat-leaf parsley makes 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 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.

 

Classic Parsley New Potatoes 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 of my readers out there with full-time 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.

 

 

Classic Parsley New PotatoesI cannot tell you how often 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, dig the most miniature potatoes out of the potato sack, and adjust the cooking time until the potatoes are fork-tender.

 

“Only two things in this world are too serious to be jested on, potatoes and matrimony.” – Irish Saying

 

 

Classic Parsley New Potatoes

 

 

 

Equipment needed for Classic Parsley New Potatoes

  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 for Classic Parsley New Potatoes

  • 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 for Classic Parsley New Potatoes

  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 of 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 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 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 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 vegetables of choice.

 

 

 

Tips and Ideas for Classic Parsley New Potatoes

  1. If you want 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, 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.

 

 

 

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

hmccallum
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.
5 from 25 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 94 kcal

Equipment

  • Measuring cups and spoons – to measure ingredients for the recipe.
  • Food processer or chopper – to finely chop the flat-leaf parsley
  • Medium saucepan – to cook the new potatoes
  • Collander – to rinse and drain new potatoes
  • Wooden spoon – to combine ingredients

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
 

  • 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. 
  • Rinse the parsley. Place fresh, clean parsley in the food processor or food chopper to finely chop the parsley. Measure out four tablespoons of unsalted butter,½ teaspoon salt, and ¼ teaspoon of white pepper.
  • Add the new potatoes to a medium pot or pan, and then cover the low-sodium chicken broth by at least two inches. Bring the new potatoes to a full boil and add ½ 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.
  • 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.
  • 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 vegetables of choice.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
Tips and Ideas for Classic Parsley New Potatoes
  1. If you want 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, 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.

Nutrition

Calories: 94kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 239mgFiber: 1gVitamin A: 175IUVitamin C: 11mgCalcium: 8mg
Keyword butter, Parsley, Potatoes
Tried this recipe?Let us know how it was!

 

 

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  • Potato Kielbasa Skillet Recipe is a complete meal in one dish, my favorite way to cook dinner! Skillet meals are easy and convenient,  especially on weeknights when you are short on time and energy. 

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35 Comments

  • Reply
    Alex
    October 17, 2021 at 3:09 pm

    What a great idea to just dig out the little potatoes! My husband made these tonight and they we all really enjoyed them. Can’t wait for him to make them again. 🙂

  • Reply
    Erin
    October 17, 2021 at 2:52 pm

    These were so tasty! And like you said – easy! Such a classic recipe that is now in our regular rotation. Thanks!

  • Reply
    Matt
    October 17, 2021 at 1:53 am

    This is such a great recipe. Had never thought to cook potatoes in stock but it totally enhances the flavors!

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