Easy Parsley Potatoes (Hungarian Style)

A bowl of Hungarian parsley potatoes made with baby potatoes and fresh herbs.

Easy Parsley Potatoes (Hungarian Style)

Course: Dinner, Side Dish

Cuisine: Hungarian, International

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: Hungarian parsley potatoes, parsley potatoes, parsley potatoes recipe

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: portions

Calories: 196kcal

Author: Timea

A simple, 3-ingredient Hungarian parsley potato recipe. These tender baby potatoes are sautéed and simmered in stock for a deeper flavor than traditional boiled potatoes. Perfect for a quick, healthy side dish!

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Metrics - US Customary

Equipment

1 Saucepan

Ingredients

500 g baby potatoes or new potatoes
1 bunch fresh parsley finely chopped
3 tablespoon sunflower oil vegetable oil or butter
100 ml vegetable stock or water
½ teaspoon sea salt kosher
½ teaspoon ground pepper freshly ground

Instructions

Step 1: Wash and scrub the potatoes. If using larger potatoes, cut them into 1-inch uniform chunks.
Step 2: Heat oil in a wide skillet over medium heat. Add potatoes and sauté for 3–5 minutes until lightly golden.
Step 3: Stir in half of the chopped fresh parsley, salt, and pepper to infuse the oil with flavor.
Step 4: Pour in the vegetable stock (it should reach halfway up the potatoes). Cover with a lid and simmer for 15–20 minutes until fork-tender.
Step 5: Once the liquid has evaporated, remove from heat and toss with the remaining fresh parsley before serving.

Video

Notes

Choose Waxy Potatoes: For the best texture, always use waxy potatoes (like Yukon Gold, Red Bliss, or Charlotte). Avoid starchy varieties like Russets, as they will crumble and turn mushy during the sautéing and simmering process.
The "Double Parsley" Secret: For maximum flavor, add half of your parsley during the simmering stage to infuse the oil, and the remaining half right before serving. This ensures a deep herbal taste and a vibrant, fresh green look.
Don't Submerge: When adding your vegetable stock or water, ensure it only reaches about halfway up the potatoes. We want to "steam-braise" them, not boil them. This keeps the flavor concentrated and the skins intact.
Make it Vegan: This recipe is naturally vegan and gluten-free when using sunflower or olive oil. If you prefer a richer, buttery flavor, you can swap the oil for a high-quality vegan butter substitute.
Garlic Twist: If you want an extra savory kick, add 2 cloves of minced garlic during the last 2 minutes of the initial sauté.
Scaling the Recipe: This recipe scales perfectly for a crowd! Just ensure you use a wide enough skillet so the potatoes sit in a relatively single layer; overcrowding the pan can lead to uneven cooking.
Reheating: To revive leftovers, reheat in a pan with a tiny splash of water and a fresh sprinkle of parsley to bring back the "just-cooked" aroma.

Nutrition