Side Dishes
Mastering boiled new potatoes transforms a simple side dish into a restaurant-worthy centerpiece with minimal effort. The secret lies in precise timing and a buttery herb finish that elevates their natural earthy sweetness. I’ve perfected this method after years of testing—no more mealy, overcooked spuds or bland aftertaste.
This recipe delivers fluffy, bite-sized potatoes in just 20 minutes, using a simple water-to-potato ratio that guarantees perfect texture every time. The key is boiling them whole until tender, then finishing with melted butter and fresh herbs for a flavor boost that feels luxurious.
It’s the kind of side dish that disappears faster than the main course.
What you’ll achieve is a dish that’s crisp at the edges, tender inside, and infused with rich, herby butter—ideal for pairing with roasted meats, grilled fish, or even as a standalone snack. The technique is straightforward, but the results are undeniably impressive. Let’s get started on this foolproof method.
Once you try these herb-infused, buttery bites, you’ll never settle for store-bought potato salad again. The versatility of this recipe means it works as a side for holidays, weeknight dinners, or even a picnic. Here’s how to nail it every time.
Ingredients for boiled new potatoes
Eleven ingredients transform simple new potatoes into restaurant-quality bites with crisp edges and herby butter.
| Ingredient | Amount | Notes |
|---|---|---|
| New Potatoes 🥔 | 1 ½ lb | Baby or fingerling potatoes, unpeeled |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For boiling water, adjust to taste |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Thinly sliced, for garnish |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, finely chopped |
| Garlic Cloves 🧄 | 2 cloves | Minced, for butter compound |
| Lemon Zest 🍋 | 1 tsp | From 1 small lemon |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked, coarse grind |
| White Wine Vinegar 🍷 | 1 tbsp | For finishing touch |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra richness |
The quality of new potatoes makes all the difference. Local farmers markets often carry the best varieties—look for small, firm potatoes with smooth skins and no soft spots. Baby potatoes under 1.5 inches cook most evenly, while fingerlings add visual appeal. Costco's organic baby potatoes are a reliable grocery store option, but avoid anything with sprouts or bruises. The herbs should be vibrant and fresh; Whole Foods' herb section consistently carries high-quality parsley and thyme. For the butter, Plugrá or Land O'Lakes unsalted are excellent choices—avoid salted varieties to control seasoning precisely.
No fresh herbs? Dried parsley and thyme at one-third the amount will work, though the flavor won't be as bright. Substitute chives with green onion tops if needed. The lemon zest can be omitted if you're short, but the acidity balances the richness beautifully. For a dairy-free version, replace the butter with olive oil and skip the heavy cream. The wine vinegar adds complexity—if unavailable, apple cider vinegar is a suitable swap. For extra richness without dairy, avocado oil in the butter compound works well. The garlic can be roasted for a sweeter flavor if preferred.
Potatoes should be stored in a cool, dark place until use. The herb butter compound keeps well for 5 days in the refrigerator, wrapped tightly in plastic wrap. For longer storage, freeze the butter mixture in an ice cube tray, then transfer to a freezer bag for up to 3 months. Boiled potatoes reheat beautifully—simply warm in a 350°F oven for 10 minutes with a splash of water to restore moisture. Garnish with fresh herbs just before serving to maintain vibrant color and aroma. This dish holds well for 2 days in the refrigerator, making it perfect for meal prep.
Why You'll Love This Recipe
- No-Fuss Boil: I swear by this method—just toss whole potatoes in salted water, boil until tender, and let them sit in the pot. No peeling, no fuss, no stress. The skins stay intact, and that’s where all the good stuff lives.
- Butter Magic: That moment when you crack open a warm potato and slather it with butter? Pure satisfaction. The salted butter clings to the creamy insides, and the parsley-chive mix adds a fresh finish that makes it feel fancy—without the effort.
- Weeknight Workhorse: I keep a bag of these in the fridge for lazy nights. They’re ready in 20 minutes, pair with anything (grilled chicken, steak, even a simple salad), and never disappoint. Honestly, they’re my go-to when I don’t want to overthink dinner.
- Budget-Friendly Luxury: New potatoes are cheap, and this recipe stretches them far. The butter and herbs make them feel special, but the cost stays low. Plus, leftovers reheat perfectly—just a quick toss in the pan with a splash of water to keep them tender.
Step-by-step instructions for herb-infused, buttery boiled new potatoes
Here's the method for perfectly tender, flavor-packed potatoes in under 20 minutes.
Prepare and Boil the Potatoes
Begin by rinsing the 1.5 lb new potatoes under cold water to remove any dirt. Cut them into even-sized chunks—about 1½-inch pieces—so they cook uniformly. Place them in a large pot and cover with cold water by about 1 inch. Add the 1.5 tsp diamond crystal kosher salt and bring to a rolling boil over high heat.
Once boiling, reduce heat to medium-high and maintain a steady simmer. Cook for 10 minutes until the potatoes are fork-tender when pierced with a knife. Drain immediately in a colander and return them to the pot to prevent overcooking. The potatoes should be soft inside but still hold their shape—this ensures they won't fall apart when tossed with butter later.
Create the Herb Butter Compound
While the potatoes cook, prepare the herb butter by combining the 0.5 cup unsalted butter (cut into small cubes), 2 cloves minced garlic, 1 tbsp finely chopped fresh thyme, 1 tsp lemon zest, and 0.5 tsp freshly cracked black peppercorns in a small saucepan. Melt over low heat, stirring occasionally, until the butter is completely liquid and fragrant—about 3 minutes.
Remove from heat and let cool slightly. This butter compound is the heart of the dish—its rich, aromatic flavors will infuse the potatoes perfectly. The garlic and lemon zest add brightness, while the thyme and peppercorns bring depth. If you prefer extra richness, now is the time to stir in the 0.25 cup heavy cream, warming it gently for 30 seconds before removing from heat.
Toss and Finish the Potatoes
Return the drained potatoes to the pot and place over medium heat. Pour the herb butter compound over them, coating evenly with a wooden spoon or spatula. Toss gently but thoroughly for 2 minutes until every potato is fully enrobed in the butter. The residual heat will melt the butter completely, creating a glossy, flavorful crust.
Stir in the 0.25 cup finely chopped fresh parsley and 2 tbsp thinly sliced fresh chives, mixing just until incorporated. Finish with 1 tbsp white wine vinegar, which brightens the dish with a touch of acidity. Taste and adjust seasoning if needed—the potatoes should be seasoned to taste, with a balance of herby, buttery, and slightly tangy flavors.
Rest and Serve
Transfer the potatoes to a serving dish and let them rest for 3-5 minutes. This brief resting period allows the flavors to meld and the butter to redistribute evenly. The potatoes should be warm, tender, and coated in a fragrant herb butter that clings beautifully to each bite.
Serve immediately while still warm, garnished with an additional sprinkle of fresh parsley if desired. These potatoes pair perfectly with grilled meats, roasted vegetables, or even as a standalone side. The combination of tender texture, rich butter, and vibrant herbs makes them a standout dish that elevates any meal.
Pro Tips For Making Boiled New Potatoes
- USE A STEAMER BASKET: New potatoes in a steamer basket stay whole and absorb less water than boiling them loose in a pot. If you don’t have one, a colander with holes punched in the bottom works—just don’t overcrowd or they’ll turn mushy.
- PEEL ONLY IF NECESSARY: Skip the peeling unless your potatoes have thick, tough skins or you’re serving them to picky eaters. The skins hold flavor and texture—just scrub them well first. I used to peel everything until I realized how much better they taste unpeeled.
- SALT THE WATER LESS: Diamond Crystal kosher salt dissolves slower than table salt, so add just 1–1½ tablespoons per quart of water—not the 2 tablespoons you’d use with regular salt. Too much salt makes the potatoes bland, not flavorful.
- REST THEM COVERED: After draining, pile the potatoes in a bowl, dot with butter, and cover with a towel for 5 minutes. This traps heat and lets the skins firm up—no more sad, soggy potatoes when you go to serve. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Refrigerator Storage
Store your boiled new potatoes in an airtight container lined with a paper towel to absorb excess moisture. Keep them refrigerated at 40°F or below for up to 3 days.
The paper towel prevents sogginess, which is critical for maintaining that perfect bite. I always use glass Pyrex containers with snap-on lids—they’re sturdy and easy to reheat later. 🥔
Freezer Storage
For longer storage, let the potatoes cool completely before transferring them to a freezer-safe bag or airtight container. Add a splash of water or milk (about 1 tbsp) to prevent drying out.
Freeze for up to 2 months. When ready to use, thaw overnight in the fridge—never microwave directly from frozen, as it can make them gummy. 🧊
Reheating Methods
For best results, reheat in a skillet over medium heat with a pat of butter until warmed through (3-4 minutes). This restores their crisp edges and buttery flavor.
If using the microwave, cover with a damp paper towel and heat in 30-second bursts, stirring between each, until reaching 165°F internally. Avoid steaming—they’ll turn mushy. 🔥
Reviving Flavor
After reheating, give the potatoes a quick toss with 1 tsp melted butter and a pinch of salt to revive their richness. Fresh herbs like parsley or chives add a bright finish.
If they’ve lost moisture, sprinkle with 1 tsp warm water and let sit for 1 minute before serving. This trick works wonders for restaurant-quality results at home. ✨
Meal Prep Tips
Prep the herb butter compound separately and store it in the fridge for up to 5 days or freeze in ice cube trays for easy portioning. When ready to serve, simply toss the reheated potatoes with the pre-made butter.
This saves time and keeps flavors vibrant. I double the recipe on Sundays for easy weeknight dinners. 📅
Serving Suggestions
These reheated potatoes pair beautifully with grilled chicken, steak, or even fish. Garnish with extra herbs and a squeeze of lemon for a fresh pop. For a heartier meal, serve with a dollop of sour cream or crumbled feta.
The key is keeping them warm and buttery—just like they were fresh out of the pot. 🍽️
Nutrition facts
Frequently asked questions
Why do you cut new potatoes into chunks before boiling?
Cutting them into 1½-inch pieces ensures even cooking—smaller pieces would overcook before larger ones finished. The cuts also create more surface area for the herb butter to cling to later, giving each bite maximum flavor. Whole baby potatoes can work, but they’ll take longer to cook through.
Can I boil new potatoes without peeling them?
The skins add texture and nutrients. Just scrub them well under cold water first. If you prefer peeled potatoes, use a vegetable peeler for thin strips of skin—this keeps them looking elegant while maintaining that crisp edge. The skins also help hold the shape during boiling.
How do I know when boiled new potatoes are done?
They’re ready when a fork slides in easily with just light pressure—about 10 minutes from when the water returns to a boil. The potatoes should be tender inside but still hold their shape. Overcooking turns them mushy, so drain immediately after testing.
What if I don’t have fresh herbs for the butter?
Use 1 teaspoon dried parsley and thyme (one-third the fresh amount) and add them directly to the butter while melting. For extra flavor, stir in ½ teaspoon onion powder or ¼ teaspoon smoked paprika. The dish will still taste delicious—just less vibrant.
Can I make this recipe ahead of time?
Yes! Cook the potatoes and store them in the fridge for up to 3 days in an airtight container. Reheat in a skillet with butter for 3-4 minutes, then toss with fresh herbs. The herb butter compound can also be prepped separately and stored for 5 days—just toss it with the reheated potatoes. Perfect for meal prep!