Summarize:

Most recipes call for russet potatoes or new potatoes, but you can use any type of potato you want when you make parsley potatoes. Decide if you will keep potato skin on or off. For potatoes with a touch, starchy skin such as russet potatoes or Yukon gold potatoes, you might want to peel. For new potatoes or red potatoes, which have thinner skins, you can leave the skin on or peel it off. Whether you use the fresh or dried herb depends on what is available as well as your personal taste. Some people add onions or garlic. This will be a matter of personal taste. Again, this is a matter of personal taste. The instructions in the cooking section will call for butter, but you can substitute margarine if you prefer.
Select the best type of potato. Find bunches of fresh parsley or buy a jar of dried parsley. Determine whether you want any other herbs and seasonings in your parsley potatoes. Plan to cook your potatoes with either butter or margarine. Have some salt and pepper on hand so you can season your potatoes once they are cooked and ready to serve.