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Fork lifting a tender baby potato coated in butter, dill, parsley, and chives.

Baby Potatoes with Butter and Fresh Herbs

Tender baby potatoes tossed with melted butter, fresh dill, chives, parsley, salt, and black pepper. A quick and easy potato side dish ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
rest time 0 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: western
Calories: 164
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Potatoes
  • 2 lb baby potatoes or new potatoes 1 kg
  • 1 tablespoon fine salt for boiling
  • 2 tablespoons unsalted butter 30 g
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon black pepper
Fresh Herbs
  • 2 tablespoons fresh dill finely chopped (8 g)
  • 1 tablespoon fresh chives finely chopped (3 g)
  • 1 tablespoon fresh parsley finely chopped (4 g)

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. Wash the baby potatoes and place them in a large pot. Cover with cold water and add 1 tablespoon salt.
  2. Bring to a boil, then reduce the heat to a gentle simmer.
  3. Cook for 12 to 15 minutes, until a knife slides easily into the potatoes.
  4. Drain well and leave the potatoes in the colander for 1 minute to steam dry.
  5. Transfer the potatoes to a large bowl. Add butter, salt, and black pepper.
  6. Toss gently until the butter melts and coats the potatoes.
  7. Add dill, chives, and parsley. Toss lightly and serve warm.

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 3.4gFat: 4.2gSaturated Fat: 2.5gCholesterol: 10mgSodium: 260mgPotassium: 550mgFiber: 3.7gSugar: 1.3gVitamin A: 80IUVitamin C: 17mgCalcium: 27mgIron: 1.1mg

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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