How to Video
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!
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 fresh parsley (minced; sub: 1/2 teaspoon dried parsley flakes)
- Optional: 2 tablespoons grated Parmesan cheese (plus more to taste)
Instructions
- If your potatoes are not bite-sized, then cut them in half.
- 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.
- Boil the baby (or small) potatoes until they are fork tender, about 8-10 minutes depending on the size of your potatoes.
- Drain the potatoes in a colander over the sink and then return them to the pot.
- 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.
- 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%)
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