This baby potatoes recipe is an easy side dish made with tender, buttery potatoes tossed in fresh dill, chives, parsley, salt, and black pepper. The potatoes are gently boiled until soft in the center, then coated with melted butter and fragrant herbs. Ready in about 25 minutes, they’re perfect for busy weeknight dinners.
I love making these potatoes when I need a simple side that goes with almost anything. If you prefer a crispy version, try my Crispy Smashed Potatoes. For a hearty dinner, serve them alongside Garlic Butter Steak Bites or add Sautéed Green Beans with Garlic for something fresh and colorful.
For a relaxed family lunch, I like serving them warm with grilled chicken and a glass of Homemade Lemonade. The combination of creamy potato centers, melted butter, and fresh herbs makes this one of those easy sides that doesn’t need much else to taste good.
What Are Baby Potatoes?
Baby potatoes are small, immature or petite potatoes with tender skins and a naturally creamy texture when cooked.
They’re usually small enough to cook whole, which makes them convenient for quick side dishes. Yellow baby potatoes are especially good for this recipe because they hold their shape while becoming tender inside.
Unlike roasted baby potatoes, this version is boiled in salted water and tossed with butter and fresh herbs rather than baked in the oven.
The dill adds a fresh, slightly grassy flavor, chives bring a mild onion note, and parsley keeps the buttery potatoes tasting bright.
This simple preparation also works with small new potatoes, red baby potatoes, or similarly sized waxy potatoes.
Table of contents
Ingredients :
Let’s Make This Baby Potatoes Recipe
- Wash the baby potatoes well. Leave the skins on and place them in a large pot.
- Cover the potatoes with cold water and add the salt before bringing the pot to a boil. Starting with cold water helps the potatoes cook more evenly from the center outward, while a gentle simmer helps keep the skins from splitting. For more helpful tips, see Serious Eats’ guide to boiling potatoes.
- Once boiling, reduce the heat to a gentle simmer. Cook for 12 to 15 minutes, or until a small knife slides easily into the center of a potato.
- Drain the potatoes in a colander and let them sit for 1 minute so excess moisture can evaporate before adding the butter. Drier potato skins help the melted butter cling to the potatoes instead of sliding off with water. For more detail, see Bon Appétit’s guide to avoiding soggy potatoes.
- Transfer the hot potatoes to a large bowl. Add the butter, 1/2 teaspoon salt, and black pepper.
- Toss gently until the butter melts and coats the potatoes.
- Add the dill, chives, and parsley. Toss once more, then serve warm. For a complete family dinner, serve these baby potatoes with Sun-Dried Tomato Stuffed Chicken Breast. The creamy mozzarella filling and sun-dried tomatoes pair well with the fresh dill and buttery potatoes.
How to Keep Baby Potatoes Tender, Not Watery
The secret to this baby potatoes recipe is starting with cold water and draining the potatoes properly.
Choose small potatoes of similar size and simmer gently rather than boiling aggressively. This helps them cook evenly without splitting or becoming mushy. Serious Eats’ guide to boiling potatoes also recommends starting in cold water and checking tenderness with a knife or skewer.
Let the potatoes steam-dry for one minute after draining. This removes excess surface moisture, allowing the melted butter to cling to the skins instead of collecting at the bottom of the bowl.
Toss the potatoes with butter while they’re still hot, then add the fresh herbs last to preserve their color and flavor.
Common Mistakes to Avoid
This baby potatoes recipe is straightforward, but a few mistakes can affect the texture.
- Using different-sized potatoes: Large and small potatoes cook at different rates. Choose similar sizes whenever possible.
- Starting with boiling water: Cold water helps the potatoes heat more evenly from the outside to the center.
- Boiling too aggressively: A strong boil can split the skins and make the potatoes fall apart.
- Overcooking the potatoes: Check early with a knife or fork. They should be tender but still hold their shape.
- Skipping the steam-drying step: Excess water prevents the butter from coating the potatoes evenly.
- Adding butter to cold potatoes: Warm potatoes help the butter melt and spread evenly.
- Adding herbs too early: Fresh dill, chives, and parsley retain their best flavor when added at the end.
- Leaving leftovers out too long: Refrigerate cooked potatoes promptly. FoodSafety.gov recommends refrigerating perishable foods within two hours, or within one hour in temperatures above 90°F (32°C).
What to Serve With Baby Potatoes
These buttery herb potatoes pair especially well with:
- Garlic butter steak bites
- Roast chicken
- Grilled chicken breast
- Chicken kabobs
- Baked salmon
- Grilled shrimp
- Pork chops
- Meatloaf
- Roasted turkey
- Pan-seared fish
- Sautéed green beans
- Roasted broccoli
- Grilled asparagus
- Fresh cucumber salad
For an easy weeknight dinner, I’d serve these potatoes with grilled chicken and a fresh vegetable side. They’re also a simple addition to Sunday dinners or holiday meals.well with Sautéed Green Beans with Garlic for a quick, colorful meal.
FAQs
No. The skins are thin and tender, so they add texture and save preparation time.
Yes. Steam them until fork-tender, then let them dry slightly before tossing with butter and herbs.
You can boil the potatoes a few hours ahead. Keep them covered at room temperature, then warm them gently and toss with butter and herbs just before serving.
Fresh herbs are best for this recipe. If needed, use one-third of the amount of dried herbs, but add them with the butter so they soften slightly.
The water may have boiled too strongly, or the potatoes may have cooked too long. Keep the heat at a gentle simmer.
Yes. Cut Yukon Gold or other waxy potatoes into bite-size pieces, then boil them until tender.
Baby potatoes usually take 12 to 15 minutes to boil. They are done when they feel tender in the center when pierced with a small knife.
One of the easiest ways is to boil them until tender, let them steam dry, then toss them with butter, salt, pepper, and fresh herbs while they are still hot.
More Potato Side Dish Recipes You’ll Love
Baby Potatoes Recipe with Butter and Fresh Herbs
Ingredients
Equipment
Method
- Wash the baby potatoes and place them in a large pot. Cover with cold water and add 1 tablespoon salt.
- Bring to a boil, then reduce the heat to a gentle simmer.
- Cook for 12 to 15 minutes, until a knife slides easily into the potatoes.
- Drain well and leave the potatoes in the colander for 1 minute to steam dry.
- Transfer the potatoes to a large bowl. Add butter, salt, and black pepper.
- Toss gently until the butter melts and coats the potatoes.
- Add dill, chives, and parsley. Toss lightly and serve warm.
Nutrition
Video
Notes
- Choose potatoes that are similar in size for even cooking.
- Do not overcook the potatoes or they may split.
- Steam-drying after boiling helps the butter stick to the potatoes.
- Add fresh herbs right before serving for the best flavor.
- Leftovers keep in the refrigerator for up to 3 days.
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