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Fork Full of Easy Parsley Potatoes- Closeup Shot

One Pot Parsley Potatoes

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Quick and easy parsley potatoes recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. Full of butter, garlic, onion and fresh parsley and a hint of lemon flavor.
Course Side Dish
Cuisine American
Keyword potato side dish, vegetarian side side
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 People
Calories 87
Author Abeer Rizvi


  • 3 tbsp Butter Unsalted, Melted
  • 2 tbsp Olive oil
  • 3 Potatoes Large size, Washed, Peeled, Diced into 1 inch cubes
  • Salt To taste
  • Pepper to taste
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 4-5 tbsp Parsley Fresh, Roughly chopped, Adjust according to your preference
  • 1-2 tsp Lemon juice Optional but highly recommended


  • Heat butter and oil in a large nonstick pan or skillet over medium heat. Reserve 1 tbsp butter for the end.
  • Add potatoes, salt, pepper, garlic powder, onion powder and mix until combined.
  • Use 2 pans if necessary because you don't want the potatoes overlapping, if you want them crispy.
  • Cover and cook until potatoes are tender, about 10 minutes, mixing gently halfway through.
  • Remove lid and increase the heat to medium-high.
  • Continue cooking until potatoes are golden brown and crispy on all sides. Be sure to toss everything a couple of times but do so very gently so as to not break the potatoes.
  • Add remaining 1 tbsp butter, fresh parsley and toss until combined.
  • Optional step: Mix in some lemon juice for a subtle citrus flavor.
  • Serve immediately and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave or stovetop but they won't be as crispy any more. 


Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 140mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg