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These simple but delicious parsley potatoes are perfect for impressing guests. Tender and creamy potatoes, seasoned with a light parsley and almond mixture, shine as a side at anything from a fancy dinner party, to a BBQ or potluck. But they’re so easy to make, you can have them any night of the week!
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Why You’ll Love This Parsley Potatoes Recipe
You know a dish is a win when the fresh herbs make it as flavorful as it is quick and easy. This recipe might one of the easiest potato dishes you can make! Just boil the potatoes until they are fork-tender, blitz the dressing ingredients, and combine.
Plus, the ingredients are budget-friendly, making this an affordable dish you can make on repeat for whatever occasion arises. Even better, it’s a one pot dish, saving you effort and clean-up afterwards!
Almond Parsley Potatoes Ingredients
- Baby potatoes: Choose waxy potatoes for their creamy flesh, high moisture level, and low starch content. They normally have thin skin, so they do not require peeling prior to cooking.
- Flat-leaf parsley: This fresh green herb brings a bold peppery flavor and aroma.
- Curly leaf parsley: is a ruffled version of parsley with a milder flavor than the flat-leaf variety. Its grassy taste will give a tone of freshness to the dish.
- Almonds: These are broken down into small pieces to give the dish a rich, nutty taste and a crunchy element.
- Lemon: Adding lemon juice to our dish brings out a fresh, bright taste.
- Olive oil: Use extra virgin olive oil for best results. However, you can use other types of olive oil too. You can also use vegan butter as a substitute.
- Red pepper flakes: Adds a mild kick to the dish without making it spicy.
- Cumin: This warm spice adds a slightly sweet and nutty taste. It is the perfect spice to blend with pepper flakes.
How to Make Parsley Potatoes!
Step 1: First, scrub the potatoes carefully with a clean scouring pad or the rough back section of a sponge, to remove any residual soil. Leave the skin on. Then put the potatoes in a pot and cover with water. Bring water to boiling, then reduce heat to medium-low. Cook in gently boiling water for about 15 minutes or until fork tender but firm. Next, remove from water and let the potatoes cool at room temperature and cut them in half.
Step 2: Meanwhile, Using a food processor, add all the remaining ingredients and blitz them at high speed. Gradually add hot water until you have a creamy consistency.
Step 3: Finally, Toss the boiled potatoes into the parsley and almond mixture gently. Coat the potatoes halves thoroughly. Allow to cool before serving.
Toni’s Recipe Tips
- Salt water: Add salt to the water before boiling the potatoes. This will give the potatoes a boost of flavor.
- Dry potatoes: After boiling, pat your potatoes dry with a paper towel to remove any excess water. This will ensure that the coating mixture clings to the potatoes and it does not become soggy.
- Try other potatoes: If you don’t have any baby potatoes on hand, you can use ordinary potatoes instead. Slice them into small bite-size pieces.
- Add hot water gradually: Add the hot water a spoonful at a time and mix to check if the consistency is correct before adding more. You should have a thick yet spreadable mixture that sticks to the potatoes well.
Frequently Asked Questions
Simply poke with a fork or a knife, and if it slides through with a bit of resistance, then potatoes are ready. We want them to be still firm; otherwise, they become mushy and will fall apart easily.
Nothing beats fresh herbs, as they brings the best flavor to your dish. The dried flakes go well with hot foods like soup and pasta, while the fresh parsley goes well in salads and dressings.
Baby potatoes have been pulled from the ground before they have fully grown. They have a sweeter flavor and a creamy off-white interior, and a pale brown thin exterior skin. New potatoes are picked young even before their sugars have fully turned into starch. Baby potatoes are slightly more mature than new potatoes.
Sure! You can use basil, oregano or dill too.
Storage Instructions
- In the Fridge. Any leftovers will keep for 3-4 days in the fridge inside an airtight container.
- In the Freezer. Place them in a freezer-friendly container and store them for up to three months. Do not forget to label it with the storage date. Before reheating, allow them to defrost in the fridge overnight first.
- Reheat: You can reheat parsley potatoes in a microwave or stovetop for a few minutes. If it becomes too dry, add a splash of water to bring back its creamy consistency.
Serving Suggestions
- BBQ Favs: Serve at the BBQ with grilled tofu steaks, BBQ tempeh, kabobs, or one of many delicious burger options.
- Dinner Mains: Serve alongside baked mac and cheese, lentil sloppy joes, sandwiches, or lentil loaf for everyday family dinners.
- Kid-Friendly Meals: Kids can’t resist the creamy potatoes paired with tofu fried chicken, quinoa tater tots, and breaded tofu sticks.
- Fancier Dinners: Make classic vegan dinners to serve at get togethers or special events, like eggplant pasta, stuffed peppers, sticky tempeh sticks, or pan-fried garlic tofu.
- Other Sides: Serve alongside other crowd-pleasing sides, like sauteed asparagus, strawberry kale salad, Greek cucumber salad, mixed bean salad, spinach pasta salad, or baked beans.
More Vegan Potato Recipes
Vegan Appetizers
French Potato Salad
Vegan Side Dishes
Vegan Scalloped Potatoes
Vegan Appetizers
Zucchini Potato Bake
Vegan Appetizers
Healthy Patatas Bravas [Roasted, Sauteed, Air Fried]
If you tried this parsley potatoes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Parsley Potatoes
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Ingredients
- 2 pounds baby potatoes
- 1 cup flat-leaf parsley
- 1 cup curly leaf parsley
- 1 ½ cups almonds
- 1 piece lemon juiced
- ¼ cup olive oil
- ¼ cup hot water
- 1 tablespoon red pepper flakes
- ½ tablespoon cumin
- Salt and pepper to taste
Instructions
- Start by boiling the potatoes whole. Cook until fork-tender, yet firm. When the potatoes are done, let them sit out until they hit room temperature. When at room temperature, cut them in half.
- Add all of the remaining ingredients (except the water) to the bowl of a food processor. Wiz them on high, slowly add hot water if needed to get a creamy texture. Try to break the almonds down as much as possible. This may take a full minute.
- Gently mix the parsley/almond mixture with the potatoes. Coat the potatoes well. Serve at room temperature.
Notes
- Salt water: Add salt to the water before boiling the potatoes. This will give the potatoes a boost of flavor.
- Dry potatoes: After boiling, pat your potatoes dry with a paper towel to remove any excess water. This will ensure that the coating mixture clings to the potatoes and it does not become soggy.
- Try other potatoes: If you don’t have any baby potatoes on hand, you can use ordinary potatoes instead. Slice them into small bite-size pieces.
- Add hot water gradually: Add the hot water a spoonful at a time and mix to check if the consistency is correct before adding more. You should have a thick yet spreadable mixture that sticks to the potatoes well.
