Description
Deliciously crispy and tender one-pot parsley potatoes cooked to golden perfection with a buttery, garlicky seasoning and a fresh hint of lemon juice. Perfect as a comforting side dish for any meal.
Ingredients
Potatoes & Seasoning
- 3 Large Potatoes, washed, peeled, and diced into 1 inch cubes
- Salt, to taste
- Pepper, to taste
- 1 tsp Garlic powder
- 1 tsp Onion powder
Cooking Fats
- 3 tbsp Unsalted Butter, 2 tbsp melted for cooking, 1 tbsp reserved for finishing
- 2 tbsp Olive oil
Finishing Ingredients
- 4-5 tbsp Fresh Parsley, roughly chopped
- 1-2 tsp Lemon juice (optional but highly recommended)
Instructions
- Heat fats: In a large nonstick pan or skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil, reserving 1 tablespoon of butter for finishing.
- Add and season potatoes: Add the diced potatoes to the pan. Season with salt, pepper, garlic powder, and onion powder, stirring to combine thoroughly.
- Ensure spacing for crispiness: Spread potatoes out without overlapping. Use two pans if necessary to maintain space and encourage crispiness.
- Cover and cook: Cover the pan(s) and cook the potatoes for about 10 minutes, allowing them to become tender. Gently mix halfway through cooking to ensure even softening.
- Uncover and increase heat: Remove the lid and raise the heat to medium-high to begin crisping the potatoes.
- Crisp the potatoes: Continue cooking uncovered, tossing gently a couple of times to brown and crisp all sides without breaking the cubes, until golden brown.
- Add finishing touches: Stir in the reserved 1 tablespoon of butter and fresh chopped parsley, tossing to coat evenly.
- Optional lemon flavor: Mix in 1-2 teaspoons of lemon juice for a subtle citrus brightness to balance the richness.
- Serve: Serve immediately while hot and enjoy the crispy, flavorful parsley potatoes.
Notes
- Using two pans helps prevent overcrowding and ensures crispy potatoes.
- Be gentle when tossing to avoid breaking the potato cubes.
- Lemon juice adds a bright contrast but can be omitted if preferred.
- Fresh parsley provides a vibrant color and fresh herbal aroma.
- This recipe works best with starchy potatoes like Russets or Yukon Golds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
