Fingerling Potatoes with Parsley Butter or Oil

Using just four ingredients and one pot, Fingerling Potatoes with Parsley Butter is an easy, tasty and healthy side dish.

Fingerling Potatoes with Parsley Butter Served with Chicken

Fingerling Potatoes with Parsley Butter Served with Chicken

Local potatoes are back!  It’s a moment that every potato-loving locavore waits for.  Herbs are also gracing my CSA boxes, so I decided to indulge in fingerling potatoes with parsley butter.  And for any vegan readers, I can attest that this is delicious with olive oil as well! 

The weather here has been cool and wet this summer and even my early homegrown “lazy person’s” potatoes (which I raise in potato cages) are late this year.  But after enjoying this treat today, I figure I can survive until more arrive!  

Step by Step Instructions

Cut Parsley

Cut Parsley

Boil potatoes, then drain

Boil potatoes, then drain

Toss with butter and parsley

Toss with butter and parsley


For a vegan or heart healthier, use a good extra virgin olive oil in place of the butter.  And even though I freely eat butter, I’d eat this version just for variety!

You can make this with other types of potatoes as well.  Just cut them into smaller pieces so they boil faster and are not overdone on the outside.  For this dish, I prefer a non-starchy potato like a yukon gold to the starchier russet potato.


This is super easy to make, with just four ingredients and one pan–a godsend with busy back to school activities taking over.  And the fingerlings were so tasty they didn’t need a lot of butter.  If you end up trying this in February with the last of the shriveled fall potatoes, go ahead and add extra butter or oil. 

Speaking of back to school, last Thursday night I got to see the girl’s swim team do the ALS ice bucket challenge.  Picture an entire girls team jumping into the pool with a thousand ice cubes chasing them. 

Though spaghetti is the standard pre-meet meal, it struck me that I may need to serve these potatoes again soon for a new way to do carb loading. 

Fingerling potatoes in parsley butter

Serving Fingerling Potatoes in Parsley Butter

Happy harvest!

Fingerling Potatoes with Parsley, Served

Potatoes with Parsley Butter

Using just four ingredients and one pot, Fingerling Potatoes with Parsley Butter is an easy, tasty and healthy side dish.
Author: Inger
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 4
Calories 122 kcal


  • 1 quart fingerling potatoes or other boiling potato
  • 2 Tablespoons butter or olive oil
  • 1 Tablespoon chopped parsley
  • 1/2 teaspoon salt or to taste


  • Placed cleaned potatoes in saucepan and cover with water. Simmer about 15-20 minutes until tender, then drain and return to pot.
  • Add butter to pot and allow to melt. Add parsley and salt, then stir gently to coat potatoes. Taste and adjust salt as needed.


Calories: 122kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!
Fingerling Potatoes with Parsley, Served

Fingerling Potatoes with Parsley, Served

4 thoughts on “Fingerling Potatoes with Parsley Butter or Oil

  1. Louise

    Hi Inger!
    I LOVE potatoes in any way shape or form but I must admit, fingerlings are quickly becoming my favorite. They cook up quickly and are mighty tasty too. I love this recipe and although I don’t have my own potatoes growing this year, I sure do have parsley and a lot of rosemary too. I may just try this with both!

    Good luck with your home growns, it sure has been a strange growing season:)

    Thank you so much for sharing, Inger…I’m not back to blogging yet but I am updating my sidebar which I seem to have lost when I updated to my own, finally, lol…You are now back where you belong, or should I say your link it, lol…I’ve also bookmarked your NYC visit. I haven’t gotten a chance to read it yet but I will!!! I’ll be back to blogging on Sunday:)

    So funny about the bucket challenge. Michele and her family did it also. I can just image all those “screeching” girls on the swim team, lol…

    1. Inger Post author

      So good to hear from you Louise! I imagine you’ve been very busy with your special visitors! Hope the trip to Tiffany’s didn’t set you back too much 😉

      Not holding out a lot of hope for a great harvest this year. Our pears were early (imagine that!) and the “critters” got them before we did. Still no red tomatoes, but the raspberries are staging a nice comeback and we’ll have at least some for fall munching.

      Keeping pretty busy with moving kids between cities, dental appointments and the like, so looking forward to the start of school and a normal (whatever that means 😉 ) schedule!

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