Boiled Baby Potatoes with Garlic and Herb Butter
These Garlic Herb Boiled Potatoes are creamy, tender, and full of flavor. Tossed in butter, garlic, parsley, and chives, they make a quick and easy side dish for any meal.
Servings: 6 servings
Ingredients
- 2 pounds baby potatoes (or fingerling)
- 4 cloves garlic minced
- 5 tablespoons butter
- 1 tablespoon fresh minced parsley
- 1 tablespoon fresh minced chives
- Kosher salt to taste
- Black pepper to taste
Instructions
- Scrub potatoes clean with a vegetable scrubber. Cut any larger potatoes in half or quarters so that all potatoes are uniform in size. Leave smaller ones whole.
- Place potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat. Add 2 teaspoons of kosher salt to the water. Reduce heat to medium and simmer until fork-tender, about 10 to 15 minutes.
- Turn off the heat and drain the water. Return potatoes to the pot.
- Add butter, minced garlic, parsley, chives, salt, and pepper. Stir gently until potatoes are well coated.
- Cover and let sit for 10 minutes to allow the butter to fully melt and the flavors to blend together. Give a final gentle toss and season with more salt and pepper if desired. Serve warm.
Notes
- Start in cold water. Always start potatoes in cold water, not boiling. This ensures they cook evenly all the way through.
- Salt the water. Add about 2 teaspoons of kosher salt to the boiling water. Potatoes absorb salt as they cook, seasoning them from the inside out.
- Cut for even cooking. Baby potatoes vary in size. Cut larger ones in half or quarters so they all finish at the same time. Leave small ones whole.
- Check for doneness. Test with a fork starting around 8 minutes. The fork should slide in easily, and the potato should barely begin to break at the edges. Overcooked potatoes will fall apart.
- Use fresh herbs and garlic. With so few ingredients, fresh makes a noticeable difference in flavor. Dried herbs won't give the same bright, vibrant result.
- Resting matters. The 10-minute rest lets the butter soak into the potatoes and allows the garlic and herb flavors to meld together.
- Potato options. Baby potatoes, red potatoes, fingerlings, and new potatoes all work well. Avoid russets, which break apart too easily for this recipe.
- Storage. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in the microwave, adding a little butter if they seem dry.
- Freezing. Cooked potatoes can be frozen for up to 2 months, but the texture may change. Wrap tightly and thaw in the fridge before reheating.
- Make ahead. Boil and drain potatoes up to a day in advance. Rewarm in a pot over low heat and toss with the butter, garlic, and herbs before serving.
Nutrition
Calories: 203kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 93mg | Potassium: 653mg | Fiber: 3g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 32mg | Calcium: 26mg | Iron: 1mg
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