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Boiled baby potatoes in a white bowl.

The BEST Boiled Baby Potatoes Recipe

With a little added butter and pantry seasonings, this boiled baby potatoes recipe looks stunning and will please everyone at the table!

Yield: 4-6 servings 1x
Prep: 5 minutesCook: 10 minutesTotal: 15 minutes


  • 1 1/2 pounds small baby potatoes (preferably an assortment of red, blue, and yellow)
  • 2 tablespoons butter, plus more as needed
  • Kosher salt
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder, plus more to taste
  • 1 tablespoon minced fresh parsley, or 1/2 teaspoon dried parsley flakes
  • Optional: 1/4 cup grated Parmesan cheese

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  1. If your potatoes are not bite-sized, then cut them in half.
  2. In a large pot, add enough water to cover your baby potatoes by at least 1 inch of water. Bring to a boil over high heat (put on the lid to help it boil faster). Then, salt the water liberally once it’s boiling.
  3. Boil the baby (or small) potatoes until they are fork tender, about 10 minutes depending on the size of your potatoes. 
  4. Drain the potatoes in a colander over the sink and then return them to the pot.
  5. Gently toss the potatoes with the butter, 1 teaspoon Kosher salt, the pepper, the garlic powder, and the parsley. Taste and add more salt, pepper, or garlic powder, as desired. Stir in Parmesan, if desired.
  6. Serve warm or at room temperature.


Dairy-Free Option: Use ghee (lactose-free clarified butter) or olive oil instead of butter. Leave out the Parmesan cheese.

Kosher Salt Substitute: If subbing table salt for the Kosher salt in this recipe, use about half as much.

© Author: Rachel Tiemeyer
Cuisine: American Method: Boil