This side dish has always been one of my favorite ways to eat potatoes, but I haven’t had them in years… probably since the last time my mom made them for me! So I decided enough was enough and finally made them to serve up with my Stovetop Stuffing Meatloaf last week.
The hardest part of making these potatoes is peeling the potatoes. That’s how easy these are. The biggest suggestion I can make for you is to use salted butter or margarine. I used unsalted butter because it was all I had, but they were definitely lacking something. I’ll season them up with some salt and pepper and they’ll be fine though. 
The recipe below is roughly the measurement I used to make a pot just for myself and a few meals of leftovers. It would be easy enough to scale up for a crowd! Just add more potatoes, and butter and parsley to taste.
Parsley Potatoes
2 lbs potatoes (I used Russet)
1/4 cup salted butter or margarine
2 tsp of parsley
Peel potatoes and cut into smaller pieces. Boil until fork tender, and drain. While potatoes are draining, place butter into the pot to melt. Add parsley. Put cooked potatoes back into the pot, and stir until well coated in butter and parsley mixture. Serve and enjoy!