Parsley Buttered Potatoes
Buttery, garlicky potatoes with fresh parsley, baked to tender perfection—ideal for family dinners or gatherings, offering comforting flavors and simple preparation.
Ingredients
Instructions
- Spray the bottom of a 9 x 13 inch pan with vegetable spray.
- Peel and slice the potatoes into 1/2-inch thick slices.
- Arrange the sliced potatoes in the prepared pan.
- Place sticks of margarine or butter over the potatoes.
- Season with salt, pepper, and garlic powder to taste.
- Sprinkle parsley flakes over the top.
- Bake at 350°F until the potatoes are tender, about 35 minutes.
- Gently stir the potatoes once during baking to ensure even coating.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also add fresh herbs like thyme or rosemary for extra depth. If you want a bit of heat, a pinch of red pepper flakes works well. Make sure to slice the potatoes evenly for uniform cooking. For a quicker preparation, try using pre-washed baby potatoes and skip the peeling step.
Serving Suggestions
These parsley buttered potatoes make an excellent side dish for grilled meats, such as grilled halibut or skillet pot roast. Pair them with a fresh salad or steamed vegetables for a complete meal. They also complement apple-topped tortillas for a delightful contrast in flavors and textures. Garnish with fresh parsley for an appealing presentation.
Storage & Reheating
Leftover parsley buttered potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 350°F for about 15-20 minutes, or until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Parsley Buttered Potatoes contains roughly 496 calories, with 7g protein, 68g carbohydrates, and 22g fat. It is an excellent source of potassium (37% of the Daily Value), vitamin C (29% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Absolutely! While medium-sized russet or Yukon Gold potatoes work best for this dish, you can also use red potatoes or even fingerlings for a different texture and flavor. Just be mindful that cooking times may vary slightly depending on the type of potato you choose.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free as it doesn't use any flour or gluten-containing ingredients. Just ensure that any margarine or butter you use is labeled gluten-free. You can also enhance the flavor by adding gluten-free seasonings or herbs.
Can I prepare the potatoes in advance?
Yes, you can prepare the potatoes a few hours ahead of time. After slicing, soak them in cold water to prevent browning. Drain and pat dry before proceeding with the recipe. This will help maintain their freshness and ensure even cooking when you bake them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).