Parsley Potatoes Recipe

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Easy European style Parsley Potatoes with a zesty lemon olive oil dressing, scallions and fragrant Italian parsley. Perfect for weeknight or Sunday dinner with company. Baby new potatoes are traditionally used in this old fashioned recipe but any size golden potato with thin skins will also work.

Parsley Potatoes with new baby potatoes

Parsley Potatoes

These simply boiled new potatoes perfectly dressed with a light and zesty olive oil dressing brimming with fresh herbaceous flavor are perfect any day of the week. It makes great use of mild spring onions and a bunch of parsley you might have stashed away in the fridge drawer. Filling and comforting yet also refreshing at the same time, these rustic parsley potatoes are an absolute favorite way to enjoy this magical vegetable with any occasion.

Lemon parsley potatoes ingredients

Ingredient Notes

  • Potatoes – new baby potatoes are ideal here but larger size Yugon gold also work great. It’s important to cook the potatoes hole with the skins on to avoid water logging. Once cooked allow them to dry off in their own steam then cut in half the baby potatoes. If using larger ones slightly smash them with the heel of your palm or use a flat spatula to give them a gentle crush. Once tossed with the herbs and dressing they will break apart into the perfect bite size pieces.
  • Parsley – fresh flat leaf Italian parsley roughly chopped and bursting with flavor is mandatory. Save the dried herbs for long cooking soups and stews. Avoid using the curly parsley variety which is mostly ornamental used in garnishes because its lack of flavor.
  • Scallions – or green onions add a nice mild onion flavor to the potatoes and can be replaced with onion chives if desired.
  • Lemon – squeeze it over the potatoes before adding the olive oil. This way the potatoes get to soak it up and fill up with flavor. I also love adding some lemon zest so remember to zest your lemon before juicing.
  • Olive Oil – use a cold pressed fruity variety and drizzle it over the salad after you have mixed everything else together.

parsley potatoes with scallions, lemon and olive oil

How to Make Parsley Potatoes

  1. Rinse and boil the potatoes in their own skins in salted water.
  2. Slice the baby potatoes in half or gently smash larger size potatoes.
  3. Combine with the scallions and parsley.
  4. Dress with lemon and olive oil and season to taste with sea salt, freshly cracked black pepper and red chili flakes.

smashed gold potatoes for salad

Recipe Tips + Common Questions

  • How do you know when the potatoes are cooked? Depending on their size you’ll need to boil the potatoes anywhere from 11 to 15 minutes from the boiling point. Potatoes are done when a knife inserted in the center comes out easily with very little or No resistance. Any longer and they will become mushy and only good for mashed potatoes, so make sure to start checking on them after 10 minutes.
  • Leftover potatoes ? Enjoy chilled or spread on a baking sheet, drizzle with olive oil and broil for a few minutes until crispy golden edges form. Serve with a drizzle of chimichurri sauce.
  • What can i use instead of parsley? There really isn’t anything quite the same as fresh parsley but you could use fresh dill instead and if available fresh lovage or celery leaves.

parsley potatoes with smashed Yukon gold

What to serve with:

Parsley potatoes recipe

Lemon Parsley Potatoes
5 from 1 vote

Parsley Potatoes

European style Parsley Potatoes with a zesty lemon olive oil dressing, scallions and fragrant Italian parsley. Perfect for weeknight or Sunday dinner with company. Baby new potatoes are traditionally used in this old fashioned recipe but any size golden potato with thin skins will also work.
Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

  • 3 lb baby potatoes (golden or medley)
  • 1 bunch scallions thinly sliced
  • 1/2 bunch Italian parsley roughly chopped
  • 1-2 lemons juiced + zested
  • 1/3 cup olive oil + more as needed
  • 2 bay leaves
  • 1/4 cup fresh lovage leaves or celery leaves Optional
  • sea salt +black pepper to taste

Instructions

  • Scrub and rinse the potatoes well and add them to a large pot. Cover with cold water by 2 inches and bring to a boil.
    3 lb baby potatoes
    baby potatoes
  • When the water starts to boil add the bay leaves and a good heavy pinch of coarse salt. Depending on the size of the potatoes boil for approximately 12 to 15 minutes. The potatoes are done when a knife inserted in the center comes out easily with little or no resistance.
    2 bay leaves
  • Drain the potatoes in a colander and allow to dry in their own steam for a few minutes.
    3 lb baby potatoes
  • Once cool enough to handle slice the baby potatoes in half to expose the flesh. If using a larger golden potato you can cut them into 1 inch cubes or gently smash them with the heel of your palm or using a flat spatula.
    3 lb baby potatoes
    smashed gold potatoes for salad
  • Transfer the potatoes to a large mixing bowl together with the scallions, Italian parsley and lovage or celery leaves if using. Zest one of the lemons over the top.
    3 lb baby potatoes, 1 bunch scallions, 1/2 bunch Italian parsley, 1/4 cup fresh lovage leaves or celery leaves
    Lemon parsley potatoes ingredients
  • Cut one lemon in half, squeeze it over the potatoes and give them a quick toss to coat. Drizzle with the olive oil and toss again. Taste and add more lemon and olive oil if needed and adjust seasoning with sea salt and freshly cracked black pepper to your taste. Serve with a pinch of red chili flakes for heat if desired.
    1-2 lemons, 1/3 cup olive oil + more as needed
    parsley potatoes with scallions, lemon and olive oil

Notes

  • How do you know when the potatoes are cooked? Depending on their size you'll need to boil the potatoes anywhere from 11 to 15 minutes from the boiling point. Potatoes are done when a knife inserted in the center comes out easily without any resistance. Any longer and they will become mushy and only good for mashed potatoes. 
  • Leftover potatoes ? Enjoy chilled or spread on a baking sheet, drizzle with olive oil and broil for a few minutes until crispy golden edges form. Serve with a drizzle of chimichurri sauce. 
  • What can i use instead of parsley? There isn't anything quite the same as parsley but you could use fresh dill instead and if available fresh lovage. 

Nutrition

Calories: 432kcal | Carbohydrates: 63g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 34mg | Potassium: 1517mg | Fiber: 9g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 83mg | Calcium: 57mg | Iron: 3mg
Course: Salads
Cuisine: Italian Romanian
Keyword: lemon potatoes, parsley potatoes
Servings: 4 people
Calories: 432kcal

Potato Recipes:

Italian Roasted Potatoes
Italian Roasted Potatoes
Mushrooms and Potatoes
Mushrooms and Potatoes
Chive Potatoes
Chive Potatoes

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One Comment

  1. 5 stars
    These potatoes are outstanding yet so simple, not sure why I haven’t made them before as I always have the ingredients handy. Thai one is going into weekly rotation for sure, thanks for sharing!