0 from 33 votes
Baby Potatoes with Butter & Fresh Herbs
This is a wonderful, elegant potato side dish that's not too rich so it's ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!).It's a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world's richest mashed potatoes!).
Prep Time
5 mins
Cook Time
5 mins
Servings: 5 - 8 people
Calories: 181 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1kg/ 2 lb baby potatoes / new potatoes , about 3cm/1.2" round ideal (look for same size ones)
- 1 tbsp salt , for cooking (Note 1)
- 30g/ 2 tbsp unsalted butter (no need to melt)
- 1/2 tsp each salt and pepper
Fresh Herbs:
- 2 tbsp fresh dill , finely chopped
- 1 tbsp chives , finely chopped
- 1 tbsp parsley , finely chopped
Instructions
- Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
- Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
- Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
- Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!
Cup of Yum
Notes
- Salt for cooking is important here to get flavour into the potatoes for this otherwise simple dish. That's why I prefer boiling rather than steaming.
- Herbs - this is my favourite combination, with the fresh dill being the dominant flavour, chives for a subtle touch of freshness and parsley mostly for background freshness. Change it up to your taste! Thyme is especially wonderful with potatoes.
- Serving & make ahead - best served warm. But can also serve at room temperature - just keep cooked potatoes in fridge, then bring fully to room temperature. Pour over melted butter, add herbs just before serving. Never serve cold - the butter will harden into clumps!
- Nutrition per serving (5 people), assumes all butter is consumed which it won't be because it doesn't soak into potatoes or stick to the skin.
Nutrition Information
Calories
181cal
(9%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
477mg
(20%)
Potassium
764mg
(22%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
244IU
(5%)
Vitamin C
37mg
(41%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5- 8 people
Amount Per Serving
Calories 181
% Daily Value*
| Calories | 181cal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 477mg | 20% |
| Potassium | 764mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 37mg | 41% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.