Baby Red Potatoes with Garlic and Parsley

Prep Time
Cook Time
1h 10m
Ready In

"This is a fabulous side dish that goes well with just about anything. I never add salt as we are a low-sodium household, but some find this bland without it (add about 1/2 teaspoon if you want). Sometimes I'll use chives instead of parsley. If you want them too cook faster, cut them in smaller pieces. I've been able to make them in 25-30 minutes in a pinch."

Original recipe yields 5 servings


  • Serving Size: 1 (358.4 g)
  • Calories 304.1
  • Total Fat - 12 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.5 mg
  • Sodium - 194.9 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 5.2 g
  • Sugars - 13.9 g
  • Protein - 5 g
  • Calcium - 64 mg
  • Iron - 1.8 mg
  • Vitamin C - 34.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375F; grease a 2-quart casserole dish.

Step 2

Scrub potatoes, and cut into halves or quarters, depending on size, and place in casserole dish.

Step 3

Cut butter into pats, and place randomly around top of potatoes; sprinkle with garlic and parsley.

Step 4

Bake, uncovered, for about 10 minutes to melt butter.

Step 5

Stir; continue baking for about an hour (or until potatoes are tender), stirring about every 15 minutes.

Tips & Variations

No special items needed.



It's a great potato dish that will be used often. Thank you!

review by:
(9 Mar 2012)


yum-yum! we enjoyed these potatoes, only had garlic powder so I used that insead of fresh garlic (I'll use it next time) Felix thanks for your great recipe

review by:
(30 Jan 2012)


Great recipe Felix. Cut the recipe in 1/2 to serve two and still had more than enough for another nights side. I did add a touch of seasalt and a dash of pepper as well. A great go-to side dish to most any meal. Made for Billboard Tag~

review by:
(8 Jan 2012)