Description
Simple, tender boiled potatoes seasoned with butter and fresh herbs—an easy side that pairs with almost any meal.
Ingredients
Units
Scale
- 1 lb baby or small red or new potatoes, scrubbed
- Salt (for cooking water)
- 2 Tbsp unsalted butter
- 1 Tbsp chopped fresh parsley (or dill/chives)
- Freshly ground black pepper, to taste
Instructions
- Place potatoes in a saucepan and cover with cold water by about 1 inch. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook until potatoes are fork-tender, about 12–15 minutes (depending on size).
- Drain well and return potatoes to pot.
- Add butter, chopped herbs, and a few grinds of black pepper. Gently toss to coat and melt butter.
- Adjust seasoning with salt and pepper to taste; serve warm.
Notes
- For quicker cooking, halve larger potatoes.
- Swap in olive oil and a squeeze of lemon for a lighter variation.
- Leave skins on for added texture and nutrients.
- Make-ahead: boil, cool, then refrigerate; reheat lightly before serving.
- Season with garlic powder or grated Parmesan for extra flavor.
Nutrition
- Serving Size: 1/2 cup (about 3–4 potatoes)
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg