Boiled Baby Potatoes with Garlic and Herb Butter
These Garlic Herb Boiled Potatoes are creamy, tender and bursting with flavor, making them a perfect, quick side dish to 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 of the potatoes are uniform in size (leave as many In tact as possible.
- Place in a large pot, cover with water and bring to a boil. Add 2 teaspoons of salt to the water. Turn heat down to medium and simmer potatoes until fork-tender; about 10 minutes. Turn off heat, drain the water and return potatoes to the pot.
- Stir in butter, garlic, parsley, chives, salt and pepper until potatoes are well coated. Feel free to add black pepper as desired.
- Cover and let sit for 10 minutes, then serve. Season with more salt and pepper if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave, adding a little more butter if they seem dry.
In my experience, cooked potatoes in general don't freeze well. However if you wrap they tightly and squeeze out as much air as possible, you can freeze for up to 2 months. Thaw in the fridge, them microwave or heat in a saucepan on the stovetop.
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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