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Stovetop Lemon Butter Parsley Potatoes

ByMelissa Jo Posted on Updated on
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A close-up of a bowl filled with red potato salad, featuring sliced red potatoes mixed with fresh chopped parsley and a light dressing.

These stovetop lemon butter parsley potatoes are the perfect holiday side dish when your oven is already full. Made with tender red potatoes, butter, fresh lemon juice, parsley, and simple seasonings, they come together in about 30 minutes and pair beautifully with ham, lamb, prime rib, or turkey.

When I’m making a big holiday meal, I love having at least one side dish I can make completely on the stovetop. These potatoes are buttery, bright, fresh, and full of flavor, and they’re one of those simple recipes that always disappears fast once they hit the table.

Fresh chopped herbs in a plastic container, a canister of Greek seasoning, a measuring cup with liquid, a lemon, and a jar of crushed red pepper sit on a wooden counter in a bright kitchen.

If you’re looking for the Cavenders Greek Seasoning Blend or the Crushed Red Pepper you can find it here!

A hand uses a blue citrus squeezer to juice a lemon half over a glass measuring cup filled with liquid. Another lemon half sits nearby on a wooden countertop.

The best lemon squeezer of all time has arrived here!

A white bowl filled with red-skinned potatoes cut into chunks, mixed with chopped parsley and herbs, sitting on a wooden surface next to a white dish with a checkered lid.
A hand pours melted butter from a glass measuring cup over a bowl of cooked, chopped red potatoes on a wooden counter in a kitchen.
A woman in a red sleeveless top and jeans stands in a white kitchen, smiling and holding a bowl of seasoned potatoes. A glazed roast sits on the counter in front of her.

Want the main course of this meal? Here’s my Ham Recipe!

A white ceramic bowl filled with cooked red potatoes cut into chunks, tossed with chopped parsley and herbs, on a wooden surface next to a checkered lid.

About this Dish

I truly think this is one of the best potato side dishes ever. It’s simple, but the combination of buttery potatoes, lemon, parsley, a little heat, and that savory Greek-style seasoning makes it taste extra special without being complicated.

I love using Cavender’s Greek seasoning in this recipe because it gives the potatoes that signature herby, savory flavor. If you don’t have it, you can replace 1 teaspoon Cavender’s with a quick mix of 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and a pinch of dried oregano.

🤔 Common Questions

Can I make these potatoes ahead of time?

Yes, but here’s my trick—don’t fully finish them. Boil the potatoes and drain them, then store them in the fridge. When you’re ready to serve, reheat them in a pan with the butter mixture and toss with parsley at the end. This keeps them from soaking up all the butter too early and getting heavy.

Do I have to use red potatoes?

No, but they really are the best for this. Red potatoes hold their shape and have that creamy texture. Yukon gold works as a backup, but I would avoid russets—they tend to fall apart and get too fluffy for this recipe.

Stovetop Lemon Butter Parsley Potatoes

An easy 30-minute potato side dish made with petite red potatoes, butter, lemon juice, parsley, and simple seasonings. Perfect for Easter, holidays, or any dinner when the oven is already busy.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 5 people

Equipment

Ingredients
  

Instructions
 

  • Add the quartered red potatoes to a large pot and cover with water.
  • Stir in the Knorr chicken bouillon seasoning.
  • Bring to a boil and cook until the potatoes are fork-tender, about 10 minutes.
  • Drain the potatoes well.
  • In a large Pyrex measuring cup or microwave-safe bowl, melt the butter.
  • Whisk the melted butter with the Cavender’s Greek seasoning, crushed red pepper, and lemon juice.
  • Place the drained potatoes in a large mixing bowl.
  • Pour the butter mixture over the warm potatoes and gently toss or lightly shake the bowl to coat without breaking them up.
  • Sprinkle in the chopped parsley and gently toss again.
  • Transfer to a serving dish and serve warm.
Keyword Stovetop lemon butter parsley potatoes
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👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

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