Parsley Potatoes

BY : PUBLISHED : November 3rd, 2021 UPDATED: December 9th, 2021

Tender and creamy potatoes scrumptiously flavored with a light and zesty parsley and almond mixture. This simple-to-make yet delicious potato recipe makes a fantastic appetizer or side dish for any occasion. They go well with just about any dish that you want to serve them with! It is fancy enough to serve at dinner parties and bring on potlucks and BBQs to impress your friends. However, with how easy it is to make, I often find myself enjoying it as an everyday treat paired with my fried or grilled mains.

completed almond Parsley Potatoes in a white baking dish against a white background

Why Make it?

  • Quick and Easy.  This recipe can possibly be one of the easiest potato dishes you can ever make! Just boil the potatoes until they are fork-tender, blitz the dressing ingredients, and combine.
  • Budget-friendly.  All the ingredients in this recipe can either be found in your pantry, fridge, or backyard garden!  If not, they are easy enough to buy at your local farmer’s market without paying much.
  • Flavorful. It is really a wonder how a few simple ingredients come together to create an explosion of flavors. This dish features fresh herbs and spices that make it so dang delicious!
  • One-pot dish.  This parsley potatoes recipe is simple and only requires one pot! Less effort to make and minimal clean-up afterward!
  • Gluten-free. All the ingredients used to make this fantastic dish are naturally free of gluten!

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 – broken down into small pieces to give the dish a rich nutty taste and a crunchy element.
  • Lemon – Adding lemon juice to our dish gives food 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.
  • Hot water – A small amount might be needed to make the mixture creamy.
  • 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.
  • Salt and pepper – to taste.

completed almond Parsley Potatoes in a white baking dish against a white background

How to Make it!

  1. Scrub the potatoes.  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.
  2.  Boil the potato marbles until tender.  Bring water to boiling, then reduce heat to medium-low. Cook the marbles in gently boiling water for about 15 minutes or until fork tender but firm. Let the potatoes cool down at room temperature and cut them in half.
  3. Coating mixture.  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.
  4. Assemble.  Toss the boiled potatoes into the parsley and almond mixture gently. Coat the potatoes halves thoroughly. Allow to cool before serving.

process of potatoes being cooked in a black potingredients for parsley potatoes against a white backgroundingredients in food processor completed almond Parsley Potatoes in a white baking dish against a white background

Helpful Tips when Making Almond Parsley Potatoes

  • Add salt to the water before boiling the potatoes.  This will give the potatoes a boost of flavor.
  • 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.
  • If you don’t have any baby potatoes on hand, you can use ordinary potatoes instead. Slice them into small bite-size pieces.
  • 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 cloys to the potatoes well.

Frequently Asked Questions

  1. How do you know if potatoes are ready?  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.
  2. Can fresh parsley be replaced with dried parsley?  Nothing beats fresh veggies as it 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.
  3. Are the new potatoes and baby potatoes the same?  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.
  4. Can I use other herbs? – Sure! You can use basil, oregano or dill too.

completed almond Parsley Potatoes in a white baking dish against a white background

Storing Almond Parsley Potatoes

  • In the Fridge. Any leftovers will keep for 3-4 days in the fridge inside an airtight container.  You can reheat it 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.
  • In the Freezer. Place them in a freezer-friendly container and store them for three months. Do not forget to tag it with the storage date. Before reheating, allow them to defrost in the fridge overnight first.

Other potato appetizer recipes you might want to try!

  1. Oven Baked Garlic Parsley Fries – Crispy potatoes flavored with garlic and parsley make a delicious snack or side dish.
  2. Patatas Bravas (Spanish Potatoes with Spicy Sauce) – A Spanish dish made with crispy potatoes and a spicy tomato dipping sauce that can be served as an appetizer or as a side dish to a main course.
  3. Vegan Scalloped Potatoes-Unlike your classic roasted potatoes, this recipe is more like a casserole which makes it a perfect preparation for special occasions and family dinners.

Photos by Alfonso Revilla

completed almond Parsley Potatoes in a white baking dish against a white background

Parsley Potatoes

David Sterkel
Tender and creamy Potatoes scrumptiously flavored with a light and zesty Parsley and Almond mixture. This simple-to-make yet delicious potato recipe makes a fantastic appetizer or side dish for any occasion.
5 from 33 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine American
Servings 10 servings
Calories 249 kcal
METHOD Stovetop
DIET Vegan


  • ​​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


  • 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.


Calories: 249kcalCarbohydrates: 22gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 26mgPotassium: 624mgFiber: 5gSugar: 2gVitamin A: 1254IUVitamin C: 35mgCalcium: 90mgIron: 3mg
Keyword almonds, appetizers, gf, gluten free, glutenfree, lemons, parsley, plant-based, side dishes, simple, vegan
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

View all posts by David Sterkel
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