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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!
4.97 from 30 votes
Yield: 6 servings
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Ingredients
 

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

Instructions
 

  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 (about 1 tablespoon) once it's boiling.
  3. Boil the baby (or small) potatoes until they are fork tender, about 8-10 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, a pinch of Kosher salt, pepper, garlic powder, and parsley. Stir in optional Parmesan, if desired. Taste and add more seasoning, if desired.
  6. Serve warm or at room temperature.

Notes/Tips

  • Dairy-Free Option: Use ghee (lactose-free clarified butter), vegan 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.

Nutrition

Calories: 122 kcal (6%) | Carbohydrates: 20 g (7%) | Protein: 2 g (4%) | Fat: 4 g (6%) | Cholesterol: 10 mg (3%) | Sodium: 8 mg | Fiber: 3 g (13%) | Sugar: 1 g (1%)
If you make this, please leave a review and rating letting us know how you liked this recipe!