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!
Servings: 6 servings
Calories: 122kcal
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
- 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.
Video
Notes
- 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: 122kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Cholesterol: 10mg | Sodium: 8mg | Fiber: 3g | Sugar: 1g