Boiled Baby Potatoes
An easy side dish that’s great for any occasion. Boiled Baby Potatoes are simply dressed with melted butter, fresh herbs, salt and pepper. Perfect for a casual dinner or an elegant holiday meal.Jump to Recipe
These Boiled Baby Potatoes remind me of my moms simple boiled potatoes when I was growing up. If she didn’t feel like fussing with mashed or baked potatoes, boiled potatoes were next on the list. They were easy and had a simple potato flavor. She would serve them straight from the pot and we would dress them with butter, salt and pepper.
What I love about these Boiled Potatoes is they’re not heavy. A little butter, fresh herbs, salt and pepper, and you have a slightly elevated side dish that’s fresh and delicious. Unlike my crispy parmesan ranch potatoes that have a rich salty flavor (and are seriously bomb by-the-way) these baby reds are simple and elegant. They are perfect with roasted chicken, fish, or something saucy like my maple chipotle pork chops.
Ingredients For Boiled Baby Potatoes:
- Baby reds or gold potatoes
- Melted butter
- Fresh Parsley
- Fresh Chives
- Season salt
- Salt and pepper
The Best Potatoes for This Recipe:
You want to use a thin skin potato that doesn’t require peeling. Baby reds, yellow, or fingerling potatoes are ideal for this recipe. Most grocery stores carry baby reds and yellow year round.
Don’t be Shy with The Fresh Herbs!
Fresh herbs truly make this recipe shine. And the more the better! I usually use what we have on hand. My family likes parsley and chives, but any of these herbs will work great and add a fresh delicious flavor. Just add as little or as much to taste.
Add Pantry Seasonings To Boost The Flavor:
Use any of these seasonings or ones you have on hand to add even more flavor.
- Garlic powder
Step by Step Boiled Baby Potatoes:
Step 1. Add whole potatoes to a large pot and cover with cold water. Stir in salt and bring to a boil. Cook for 15-18 minutes or until fork tender. Be careful not to overcook.
Step 2. While potatoes cook, add chopped fresh herbs and seasonings to the melted butter. Let set for at least 5-minutes so the herbs have a chance to infuse the butter.
Step 3. Once potatoes are cooked, drain well in a colander, then add them back to the hot pan. Pour the herb butter over the potatoes and stir to coat well. Add salt and pepper to taste.
Boiled Baby Potatoes Make Great Leftovers:
These are definitely tasty when hot and steamy but they also make great leftovers.
- Add them to a green salad– Slice the cold potatoes in half and place them on top of a green salad with shredded chicken, chopped egg, cheese, and ranch dressing. So yummy!
- Make a lunch box- These potatoes are a great addition to a lunch box filled with finger foods like, sliced chicken breast, olives, pickles, string cheese, and apple slices.
- Make fried potatoes for breakfast– Cut the potatoes in quarters and crisp in a non-stick skillet for easy and delicious breakfast potatoes.
- Add them to a charcuterie board- Slice cold potatoes in half and scatter them on a charcuterie board with cured meats, cheese, fruit, and assorted nuts.
- Use in soup- Soups are a great way to use up leftovers, especially vegetables like potatoes.
Storing cooked Potatoes:
Place cooled potatoes in an airtight container and refrigerate up to 3 days.
Can I Freeze Cooked Potatoes?
Cooked potatoes can definitely be put in the freezer once cooled. Place in a sealed freezer safe container or bag. Defrost and use in soups, casseroles, or make breakfast potatoes.
Other Recipes You Might Enjoy:
- Roasted Potatoes and Zucchini
- Crash Hot Potatoes
- Light and Fluffy Mashed Potatoes
- Gourmet Potatoes
- Crispy Parmesan Ranch Potatoes
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I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!
Boiled Baby Potatoes
- 1 pound whole baby red or yellow potatoes, unpeeled
- 3 tbsp melted salted butter
- 1/4 cup fresh chopped Italian parsley
- 2 tbsp fresh chopped chives
- 1 tbsp kosher salt
- salt and pepper to taste
- 1 tsp seasoned salt
- Place whole potatoes in a medium size pot and cover with cold water. Fill water about 1-inch above potatoes. Stir in 1 tbsp kosher salt and bring to a boil. Reduce heat to medium high and cook until fork tender, about 15-18 minutes. Be careful not to overcook
- While potatoes cook, melt butter in the microwave or in a small pan on the stovetop. Add chopped fresh herbs and seasoned salt to the melted butter. Let set for at least 5-minutes so the herbs have a chance to infuse the butter.
- Once potatoes are cooked, drain well in a colander, then add them back to the hot pan. Pour the herb butter over the potatoes and stir to coat well. Add salt and pepper to taste and serve.
|Amount per serving|
|% Daily Value*|
|Total Fat 11.6g||15%|
|Saturated Fat 6.5g||32%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||7%|
|Total Sugars 0g|
|Vitamin D 6mcg||30%|
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