Baby potatoes, especially creamer varieties, cook very quickly. Our Boiled Baby Potatoes with Herbs and Butter recipe can be ready in just 25 minutes from start to finish, making it an ideal choice for busy weeknights. With only four easy steps and minimal preparation, you’ll have a delicious side dish or light dinner on the table in no time. Here’s a detailed breakdown of how to make this delightful potato recipe:

1. Preparation: Begin by thoroughly washing any young baby potatoes. If you’re using slightly larger potatoes, cut them in half to ensure even cooking. Decide whether to keep the skins on (recommended for young/fresh potatoes) or peel them off.
2. Boiling: Place the prepared potatoes into a large 6-quart pot. Fill the pot halfway with water, ensuring all potatoes are submerged. Bring the water to a rolling boil and cook until the potatoes are easily pierced with a fork, indicating they are tender. This usually takes between 10-20 minutes, depending on the size of your potatoes.
3. Sauce Creation: While the potatoes are boiling, prepare your rich bacon and onion butter sauce. In a separate frying pan, sauté the chopped bacon (or cured pork) and diced onion in 1 tablespoon of butter over medium heat until the bacon is crispy and the onion is caramelized and fragrant (about 5-8 minutes). Remove from heat and stir in the remaining stick of butter until it’s completely melted, incorporating all the savory flavors. Set this delicious sauce aside.
4. Finishing Touch: Once the potatoes are tender, drain them thoroughly. Transfer them back to the pot or a large mixing bowl. Pour the warm bacon butter sauce, along with your chosen spices (garlic salt, lemon pepper, and salt to taste), over the potatoes. Gently toss everything together until every potato is beautifully coated. Garnish generously with fresh dill and thinly sliced green onions. Serve immediately with a side of sour cream for an extra creamy, tangy counterpoint.

What’s In Boiled Baby Potatoes? Boiled baby potatoes are best when enhanced with melted butter, aromatic spices, and a medley of fresh herbs. Adding crispy bacon or cured pork with sweet, caramelized onion truly elevates these potatoes to an extraordinary level of flavor!

While I personally adore the irresistibly soft, almost ‘smashed’ texture of boiled baby potatoes, roasting offers a fantastic crispy alternative. This oven method gives you golden-brown edges and a tender interior, perfect for a different kind of potato experience:

1. Preheat & Prepare: Preheat your oven to a high 450°F (232°C). Slice your baby potatoes in half to maximize surface area for crisping, then arrange them cut-side down on a large baking sheet.
2. Sauce & Toss: Prepare the delicious Bacon Butter Sauce as directed in the boiling method. Pour this savory sauce evenly over the arranged potatoes on the baking sheet.
3. Roast: Gently toss the potatoes to ensure they are fully coated in the sauce. Roast for approximately 20 minutes, or until they are fork-tender and beautifully golden brown and crispy on the edges.
4. Serve: Garnish with fresh herbs and serve hot with a side of sour cream.

Infuse your baby potatoes with a wonderful smoky barbecue flavor by taking them to the grill! This method is perfect for summer cookouts and adds a unique dimension to the dish:

1. Parboil Potatoes: Begin by parboiling the potatoes. Boil them for about 7 minutes, or until they are halfway cooked. For larger baby potatoes, slice them in half before parboiling to ensure even cooking on the grill.
2. Drain: Once parboiled, drain the water thoroughly from the potatoes.
3. Prepare & Coat: Make the Bacon Butter Sauce as outlined in the main recipe. Toss the parboiled potatoes with the sauce until they are well coated.
4. Packet & Chill: Divide the coated potatoes into individual foil packets. You can bring these directly to the grill when ready to cook, or prepare them ahead of time and store them in the fridge until needed.
5. Grill: Place the foil packets over a medium-high flame or hot coals on your grill. Grill for 5-8 minutes on each side. If you made the packets ahead and they were refrigerated, they might require a bit more cooking time to heat through. Open the foil packets carefully and garnish with fresh herbs before serving.

Absolutely! These Boiled Baby Potatoes are an excellent make-ahead option, perfect for entertaining or meal prep. Follow the recipe as directed to boil the potatoes and toss them with the bacon butter sauce. To keep them warm until serving, you can either leave them on the stovetop over the lowest setting or transfer them to a slow cooker and set it to low or warm about 2 hours before you plan to serve. This strategy ensures they stay perfectly tender and flavorful without drying out. You can even prepare the dish a day in advance and reheat it.

To reheat leftover baby potatoes: Gently warm them in the microwave with a splash of boiling water or chicken broth to maintain moisture. Alternatively, you can reheat them in a covered skillet over low heat on the stovetop, again adding a tiny bit of liquid if they seem dry.

This simple yet incredibly flavorful dish relies on a few key ingredients to create its magic:

• Baby Potatoes: The star of the show! Any small or young potatoes are ideal for boiling or roasting. Yukon Gold or creamer varieties are highly recommended for their texture and flavor. If using larger potatoes, simply cut them in half to ensure they cook evenly and quickly.
• Bacon: Choose your favorite! Store-bought sliced bacon works perfectly, or for a more traditional and robust flavor, opt for salted cured pork cut into strips.
• Butter: A generous 1/2 cup (one stick) of unsalted butter is crucial for creating that luxurious, rich butter sauce that coats every potato.
• Spices: A blend of garlic salt, lemon pepper, and a touch of extra salt brings out the best in the potatoes and bacon. Remember to adjust the amount of salt based on the saltiness of your bacon or cured pork.
• Onion: One medium onion, finely diced, caramelizes beautifully with the bacon, adding a subtle sweetness and aromatic depth to the sauce.
• Fresh Herbs: Essential for a vibrant finish! Fresh dill and green onions (scallions) are the perfect complement, adding bright, herbaceous notes that cut through the richness of the bacon and butter.

Absolutely! To make this recipe vegetarian, simply omit the bacon or cured pork. Instead, you can sauté the diced onion in 2 tablespoons of olive oil or vegan butter until softened and lightly golden. Then, proceed with adding the remaining stick of unsalted butter (or vegan butter) until melted, along with the spices and fresh herbs. For an extra layer of savory flavor without meat, consider adding a pinch of smoked paprika to the sauce, or a teaspoon of nutritional yeast.

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  Wash baby potatoes thoroughly. If using larger potatoes, cut them in half. Place potatoes into a large 6-quart pot and fill halfway with water (and a generous pinch of salt). Bring to a rolling boil and cook the potatoes until fork-tender (this typically takes 10-20 minutes, depending on size).
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  Meanwhile, finely dice the bacon (or cured pork) and onion. In a large 12-inch skillet, sauté the pork and onion in 1 tablespoon of butter over medium heat until the bacon is crispy and browned, and the onion is softened and caramelized (approximately 5-8 minutes). Turn off the heat and add the remaining stick of unsalted butter, stirring until it is completely melted and combined with the bacon drippings and onions. Set this savory sauce aside.
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  Once the potatoes are perfectly tender, drain them thoroughly. Return the hot, drained potatoes to the pot. Add the prepared bacon butter sauce, along with the garlic salt, lemon pepper, and additional salt (if needed). Gently toss everything together until every potato is beautifully coated in the savory sauce.
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  Garnish generously with fresh dill and thinly sliced green onions (scallions). Serve immediately with a side of cool sour cream. This dish holds its warmth and flavor wonderfully, making it perfect for preparing ahead of time. Keep it on a low setting in the pot or a slow cooker until you’re ready to serve.

• Potatoes: Use small Yukon Gold potatoes or any young baby potatoes for the best results. Creamer baby potatoes will cook faster, typically in up to 10 minutes. If using larger golden potatoes, cut them in half before boiling to ensure even cooking.
• Skins: The skins on young or fresh baby potatoes can be easily scraped off or left on for added nutrients and texture. For creamer baby potatoes, peeling is usually not necessary. Always trim any blemishes and wash potatoes thoroughly when leaving skins on.
• Pork: Feel free to use your preferred bacon or any cured pork or ham for the sauce. For a vegetarian option, simply omit the meat and proceed with sautéing the onion in butter/oil.

Nutrition per serving