My Mother used to make new potatoes in the spring. They were tossed in tons of butter and then liberally sprinkled with chopped fresh parsley. I do remember this to be a spring dish, but I just recently found these potatoes at a farm market and just had to make them for dinner. They were just as good as I remembered!

New Potatoes, Tossed in Butter and Parsley

No ratings yet
Print Pin Rate
Course: Sides
Cuisine: Hungarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : You can purchase baby potatoes year around, but these potatoes looked liked they were fresh from the field at a local grocer. I'm sure that the baby potatoes would be just fine too.


  • 12-14 whole new potatoes
  • 1 tbsp unsalted butter
  • 1 tsnp kosher salt to taste
  • 3-4 sprigs fresh parsley sprigs chopped


  • Gather all ingredients before starting the recipe.
  • Place 12-14 whole new potatoes in a small sauce pan, rinse under cold water, then cover with cold water and bring to a boil. Reduce heat to a fast simmer and cook for 15 minutes, or until the potatoes can be easily be pierced with the tip of a knife.
  • Finely chop the leaves of 3-4 sprigs of parsley and set aside until ready to use.
  • Melt butter in a small skillet over medium high heat and add drained potatoes to the melted butter. Season with kosher salt and toast until the potatoes have a nice rosy color.
  • Add finely chopped parsley and serve.

Pin It on Pinterest