Looking for a side dish that’s simple, elegant, and packed with fresh flavor? These baby potatoes with butter and herbs are my go-to when I need something quick that still feels special. They’re lightly dressed with butter and bursting with the aroma of fresh dill, chives, and parsley—perfect alongside rich roasts or delicate seafood.

Why You’ll Love This Recipe

I love how effortlessly this dish comes together. It only needs a handful of ingredients, and there’s no fussing with the oven—just a pot and a stovetop. These potatoes stay whole and tender, which means they don’t get too rich or heavy, even with the buttery coating. Plus, the fresh herbs give them a bright, aromatic touch that’s perfect for any season, especially when I’m serving something indulgent like prime rib or roasted chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• baby potatoes / new potatoes, ideally 3cm (1.2″) round and uniform in size

• salt (for both cooking and seasoning)

• unsalted butter

• black pepper

• fresh dill, finely chopped

• chives, finely chopped

• parsley, finely chopped

Directions

1. I start by placing the baby potatoes in a large pot with cold water and a tablespoon of salt. I bring it to a boil over high heat, then reduce to a gentle simmer. This helps the skins stay intact. I cook them until they’re completely tender when pierced with a knife—about 10 to 15 minutes.

2. After draining them, I let them sit for a minute or two so they steam-dry. This step is key; if they’re wet, the butter won’t coat them properly.

3. I toss the warm potatoes with butter, more salt, and pepper. The butter melts and coats each one lightly.

4. Just before serving, I mix in the chopped dill, chives, and parsley for a fresh finish.

Servings And Timing

This recipe serves 5 to 8 people, depending on portion size. It takes about 5 minutes of prep and 15 minutes to cook, making it a 20-minute side dish from start to finish. Perfect for both weeknights and special occasions.

Variations

I sometimes switch up the herbs depending on what I have. Thyme or tarragon work beautifully. For more depth, I’ve tried adding a little garlic butter or even lemon zest for brightness. And if I want more flavor penetration, I’ll pierce the potatoes with a fork or halve them after cooking.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bring them to room temperature, then gently warm them in a pan with a touch more melted butter. I avoid microwaving since the butter can separate and turn greasy. I always add fresh herbs again just before serving to revive the flavor.

FAQs

1. How do I make sure the butter sticks to the potatoes?

I let the cooked potatoes steam-dry before adding butter. If there’s moisture on the surface, the butter won’t coat them properly.

2. Can I use different types of potatoes?

Yes, as long as they’re small and waxy. Fingerling or small red potatoes work well. I just make sure they’re all about the same size.

3. Can I make this dish ahead of time?

Yes, I boil the potatoes ahead, store them in the fridge, then bring them to room temp before tossing with melted butter and herbs. I never serve them cold though—the butter clumps.

4. What herbs go best with these potatoes?

I usually go for dill, chives, and parsley. But thyme, tarragon, or even rosemary are great alternatives depending on the main dish I’m serving.

5. Can I steam instead of boil the potatoes?

Absolutely. I do it when I want to preserve more nutrients. But for flavor, I prefer boiling them with salted water since it seasons them from the inside out.

Conclusion

These buttered baby potatoes with herbs are the kind of side dish I rely on when I want something low-effort but high on flavor. They’re light enough to complement delicate seafood but hold their own next to rich meats. And with that mix of fresh herbs, they’re always a hit on the table—whether it’s a casual family dinner or a holiday feast.