Stovetop Lemon Butter Parsley Potatoes
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.
If you’re looking for the Cavenders Greek Seasoning Blend or the Crushed Red Pepper you can find it here!
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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
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.
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
Ingredients
Equipment
Method
- 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.
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Store in an airtight container for 3-5 days.
