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Garlic Butter Herb Baby Potatoes

Tender baby potatoes boiled to perfection and tossed in a rich garlic butter sauce with fresh parsley and dill. The perfect glossy side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, European
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 1.5 lbs baby potatoes yellow or red
  • 1 tbsp salt for boiling water
Garlic Herb Butter
  • 3 tbsp unsalted butter melted
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped (optional)
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp flaky sea salt to taste

Equipment

  • Large Pot
  • Colander
  • Small Skillet

Method
 

  1. Wash potatoes thoroughly. If some are very large, cut them in half; otherwise leave whole.
  2. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp salt.
  3. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fork-tender.
  4. Drain potatoes well and return them to the hot pot (off heat) for 1 minute to steam dry.
  5. In a small skillet, melt butter and olive oil. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour the garlic butter mixture over the potatoes. Add parsley, dill, and pepper.
  7. Toss gently until potatoes are evenly coated and glossy. Serve hot.

Notes

Use waxy potatoes for the best creamy texture.