Garlic Butter Baby Potatoes with Herbs, a fantastic side dish for any roast or meat alternative. This dish is simplicity in itself, and it's ready in well under 30 minutes. A great addition to your Christmas dinner menu too.
When I think of side dishes, potatoes are usually the very first that come to my mind. The amount of dishes that can be prepared is endless, from super simple to more elaborate ones.
And yet, it's the simple recipes that I prefer, and more often than not, simple does not translate into boring; quite the contrary. This easy boiled baby potato recipe one of my favourite childhood dishes that never fails to impress me.
The secret to making the best garlic butter potatoes is boiling them in their skin. When the skin is removed, the potatoes tend to become too watery and easily breakable, whereas the skin keeps their shape well.
As easy as this might be, there are a few tips to make the most of this dish, and I will show you how you can impress your guest with the best side dish this Christmas. And since we are talking about Christmas, why not check these delicious Small Christmas Dinner Ideas? They are so yummy!
- baby potatoes
- salted butter
- fresh dill - it adds a lot more flavour than dried dill
- fresh parsley
- salt and pepper - to taste
Step-by-step photos and instructions to make garlic baby potatoes
As promised, this dish is super quick, super simple, and super delicious. A winning dish for sure!
- Add the baby potatoes to a large pan and cover with cold water
- Add a teaspoon of salt to the pan, and cook on high heat until the water starts boiling, then reduce the heat to a medium until the potatoes are fork tender
- When the potatoes are ready, drain the water, and leave them to dry for a few minutes - the dry skin will absorb the herby butter better
- In a pan, melt the butter, add the freshly chopped parsley and dill, and transfer the potatoes back to the pan
- Add the finely chopped garlic, and mix the potatoes well so they are fully coated
- Serve hot
There is little that could go wrong with this recipe, but there are a few tricks that can definitely take these potatoes to the very next level.
The first trick would be making sure that all the potatoes are more or less the same size. Over here, supermarkets sell them in plastic bags, and their sizes can vary greatly. I always pick the ones that look more of less the same size so they can boil at the same time, otherwise some will be done, while other not quite tender yet.
Boiling the potatoes for too long makes them breakable - and while they are still delicious to eat, they are not as appealing to serve to your guests.
Now let's talk herbs: fresh parsley and dill are my absolute favourite herbs, although dried ones can be used too. Other good herbs to add to this dish are mixed Italian herbs.
If you use salted butter, there is no need to add more than quarter of a teaspoon of salt to the potatoes, but tastes are different, so adjust the seasoning to your liking. Do give them a go!
Other potato side dishes
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Garlic Butter Baby Potatoes
- 750 g baby potatoes (1.65 lb)
- 2 tablespoon salted butter
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 2 cloves of garlic
- salt and pepper to taste
- Add the potatoes to a large pan, and cover with cold water.
- Add a teaspoon of salt to the water, and bring to a boil over a high heat.
- Once the water is boiling, reduce the heat to a low to medium, and continue to cook the potatoes until they are fork tender.
- Drain the water, and leave the potatoes to dry for a few minutes - no need to peel the potatoes.
- Melt the butter in a pan, add the chopped dill and parsley, and return the potatoes.
- Finely chop the garlic, and add it to the pan, then mix everything together to coat the potatoes well.
- Serve hot!
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