Butter-Herb Baby Potatoes – A Light & Elegant Side
Tender baby potatoes tossed in butter and fresh herbs make a light, elegant side dish that pairs perfectly with rich roasts or delicate seafood.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyEasy
- Servings5
This is a wonderfully simple yet sophisticated potato side dish. It’s not too rich, so it works beautifully alongside hearty roasts, but it’s also light enough to serve with delicate seafood like fish, prawns, lobster, or a mixed seafood platter.
You’ll often see this classic at fine-dining restaurants as a lighter alternative to creamy mashed potatoes. The secret is perfectly boiled baby potatoes, a generous coating of butter, and a final sprinkle of fresh dill, chives, and parsley – fresh, fragrant, and utterly delicious.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the baby potatoes in a large pot and cover with cold tap water. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium so the water simmers gently (this helps prevent the skins from splitting). Cook for 10–15 minutes, until a knife slides in with no resistance. Alternatively, you can steam the potatoes.
- Drain the potatoes in a colander and let them sit for about a minute so they steam dry. If they are wet, the butter won't stick properly.
- Transfer the potatoes to a bowl. Add the ½ teaspoon salt, ½ teaspoon pepper, and the butter. Toss well until the butter melts and coats every potato.
- Just before serving, add the chopped dill, chives, and parsley. Stir to combine, then transfer to a serving bowl. Serve warm.
💡 Tips
- For best results, choose potatoes of similar size so they cook evenly.
- If you don't have all three herbs, just use dill and parsley – still delicious.
- You can steam the potatoes instead of boiling for a slightly firmer texture.
Inspired by a recipe from RecipeTin Eats