Garlic Herb Butter Baby Potatoes Recipe

Imagine biting into a perfectly tender baby potato, bursting with savory garlic and fragrant herbs.

This recipe unlocks the secrets to achieving that buttery, melt-in-the-mouth experience with minimal effort—get ready to transform simple potatoes into an unforgettable side dish!

Ingredients

Okay, so, for these Garlic Herb Butter Baby Potatoes, you're gonna need a few things, but don't worry, it's all pretty simple! First, you'll need about 2 pounds of baby potatoes—aim for the cute, 1.2-inch round ones that are all the same size.

Next up, get ready with unsalted butter—about 2 tablespoons. You don't need to melt it beforehand. Also, grab half a teaspoon each of salt and pepper to give our taters some flavor!

Now, let's talk herbs. I love fresh dill (2 tablespoons, chopped fine). Chives adds–subtle, so 1 tablespoon, please–and parsley (another tablespoon, chopped). Oh, and if you're feeling wild, thyme's pretty awesome too! I'm getting hungry just thinking about it! You will want to use unsalted butter for this recipe, much like the buttery rice dish referenced above.

Instructions

Now, let's explore into the instructions—it's easier than you think, promise! First, I want you to grab a big pot, toss in your baby potatoes, and add cold water with one tablespoon of salt. We're going to boil these little guys, so crank up the heat!

Once boiling, dial it down to medium—we don't want any splitting potato skin situations. Cook until a knife slides in easily. That's about 10-15 minutes. Steaming works too, if that's your jam.

Drain them well in a colander, give them a minute to steam dry; the butter won't stick if they're wet! Pop them into a bowl, add the butter—no need to melt it beforehand—salt, and pepper. Toss gently until buttery goodness coats every potato! Like a frittata's versatile base, these potatoes are great for experimenting with different flavors.

Finally, just before serving, stir in those fresh herbs. Transfer to a serving bowl—imagine the compliments!—and serve warm. You've now conquered the art of Garlic Herb Butter Baby Potatoes!

Recipe Notes

Herbs – use my mix, or go wild! Dill is my fave, chives add a little something-something, and parsley keeps it fresh. Thyme? It's like potatoes' best friend. Yum!

Serving time! Warm potatoes are the best thing ever. But, room temp works too; just don't let them get cold, or the butter will get weird and clumpy, yuck! Instead, keep cooked potatoes in fridge, then bring fully to room temperature. Pour over melted butter, add herbs just before serving.

Nutrition info is there too! Just remember some butter probably won't get eaten, so don't stress over the numbers. Now, go make some potatoes!