30-Minute Garlic Butter Baby Potatoes
Tender baby potatoes coated in a fragrant garlic butter sauce with fresh herbs, ready in under 30 minutes—a quick, flavorful, and satisfying side for any meal or festive occasion.
Equipment
- Large Saucepan
- ColanderChef’s knife
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
Ingredients
- 750 g 1.65 lb baby potatoes
- 2 tbsp salted butter
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- 2 cloves garlic finely minced
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Begin by placing the baby potatoes in a large saucepan and cover them with cold water. Add a teaspoon of salt to season the water and enhance the natural flavor of the potatoes.
- Boil the Potatoes: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low–medium and simmer the potatoes gently until they are tender and can be easily pierced with a fork, about 15–20 minutes depending on size.
- Drain and Dry: Once cooked, drain the potatoes thoroughly using a colander. Allow them to sit for a few minutes to remove excess moisture, which will help the butter and herbs adhere evenly. No need to peel—the skins add flavor and texture.
- Melt the Butter: In a separate large skillet or the same saucepan, melt the salted butter over medium heat. Swirl to coat the pan evenly and prepare for flavor infusion.
- Add Herbs and Garlic: Finely chop the dill, parsley, and garlic. Add them to the melted butter and sauté briefly for 30–60 seconds until fragrant, ensuring the flavors infuse into the butter without burning the garlic.
- Combine Potatoes and Butter: Return the cooked potatoes to the pan and gently toss them with the herb-infused garlic butter. Use a wooden spoon or silicone spatula to coat each potato thoroughly while preserving its structure.
- Season and Serve: Taste and adjust seasoning with salt and freshly cracked black pepper. Serve immediately while warm, ensuring each potato is glossy with butter and sprinkled with herbs for a visually appealing and flavorful side dish.
Notes
- Use uniform-sized baby potatoes for even cooking.
- No need to peel potatoes; skins add flavor and nutrients.
- Dry potatoes briefly after draining to help butter and herbs cling better.
- Fresh herbs like dill and parsley enhance flavor, but dried herbs can be substituted in a pinch.
- Adjust garlic quantity to taste for milder or stronger flavor.
- Serve immediately for best texture; leftovers can become softer when refrigerated.
- Salt and pepper can be added gradually, tasting as you go, to avoid over-seasoning.