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Is there anything better than baby red potatoes alongside your main course? My absolute favorite way to make potatoes is on the grill, but since it's still in the single digits around here, I'm not planning to stand out on the deck in my flip flops waiting for my dinner any time soon. There's absolutely nothing wrong with a little bit of comfort food in the spring (if you want to call it that).
These baby reds are savory and super easy to throw together. I let my steamer do most of the work. Do you have a steamer? They are the most wonderful things ever. I got my steamer as a Christmas gift from my in-laws and I have to say it has become a staple appliance in my house. It actually sits out on the kitchen countertop, and you know what prime real estate that is. Seriously, the best.
When you toss the seasoned potatoes into the pan with the pats of butter, they start to melt and the goodness just mixes all together. I bet some of you are wondering why I don't use more fresh herbs. Because I live in Wisconsin, and while the calendar says it's spring, it truly still feels like winter.
That's not the only reason, though. I tend to not have fresh herbs available in the fridge during the colder months because they're expensive, and if I don't use them in time, they go bad. And that makes me sad.
In the summer, I usually keep fresh herbs outside on the deck and have easier access to them. I know, I know. My photos would look so much better with fresh herbs. I promise, they're coming. Just wait a couple more months.
Buttered Parsley Potatoes
Ingredients
- Baby red potatoes
- ½ cup butter (divided)
- Small red onion (sliced)
- 2 tablespoons minced garlic
- Salt to taste
- Pepper to taste
- 1 tablespoon dried or fresh parsley
Instructions
- Steam or boil the red potatoes until they are tender.
- Put ¼ cup butter into a baking pan and add the tender potatoes.
- Season the potatoes with salt, pepper and parsley. Toss to coat.
- In a saucepan, sauté the onions until tender with the other ¼ cup butter and minced garlic.
- Add the onions to the potatoes and broil on high for 8-10 minutes or until the potatoes start to brown.
- Sprinkle a little more parsley on top of the potatoes for garnish and serve immediately.
Notes
- Choose the Right Potatoes: Opt for waxy red potatoes, as they hold their shape well during cooking and have a creamy texture. This ensures that your Buttered Parsley Potatoes have a desirable consistency without becoming mushy.
- Adjust Seasoning to Taste: While the recipe suggests using salt, pepper, and parsley to season the potatoes, feel free to adjust the amounts according to your personal preference. Taste the potatoes after tossing to coat, and add more seasoning if needed to enhance the flavor to your liking.
- Monitor Broiling Closely: Keep a close eye on the potatoes while broiling to prevent them from burning. Broil on high heat for 8-10 minutes or until the potatoes start to brown, but be cautious not to let them char. Rotate the pan if necessary for even browning, and remove it from the oven promptly once it reaches your desired level of crispiness.
Fr
I do not see any option to just print the recipe.
Sara
It's located in the recipe card.
Lita Watson
Such a nice dish! I see that we had better stream the potatoes for this recipe since boiling potatoes removes its natural flavor.
Michelle
I love the way the potatoes the look. I can't wait to try them, but can you tell me what kind of steamer it is so I could get one please.
Sara
Hi Michelle! I have a West Bend steamer that they don't make anymore, but I took a quick look on Amazon.com for you and found this Hamilton Beach steamer that seems to have gotten really great reviews and is at a reasonable price point: http://www.amazon.com/Hamilton-Beach-37537-Digital-Steamer/dp/B002SB8LPA/ref=sr_1_1?ie=UTF8&qid=1402280419&sr=8-1&keywords=west+bend+steamer. Good luck!
Crystelle Boutique
Oh goodness! I wish we were having these for dinner tonight.......
It was so fun to see this linked up at our party. I pinned!! Thanks much!! 🙂
“hugs” Crystelle
Crystelle Boutique
Amy Lee Scott
Sara, my potato obsession knows no boundaries and these are just fueling the fire 🙂 I love roasted reds--especially if butter is involved!
Amy | Club Narwhal
Sara
I know, Amy, right? Butter is the best! Thanks for stopping by to say hello!
wendy downey
Sara, these look amazing 🙂 What a great idea about using the steamer!! I would love for you to share this on my Friday T.G.I.F. linky party 🙂
Sara
Thanks for the invite, Wendy! I'll have to check it out!
Jaren
These look great! What a cool steamer!
Sara
Thanks, Jaren. Like I said, best gift EVER! Thanks for stopping by!
Cindy Eikenberg, Little Miss Celebration
Hi Sara! These potatoes sound delicious and I love that you steamed them! I don't have a steamer, but now I want one! 🙂 Thank you so much for sharing your recipe at Best of the Weekend - will be pinning to our party board. Hope you have a happy Sunday and a fabulous week!
Sara
Cindy, thanks so much for stopping by! I'm learning new things every day about my steamer. I'm steaming my Easter eggs this year. It can do 3 dozen at once! Thanks for the pin and hope you have a great week as well!