Tender baby potatoes sautéed in fragrant garlic butter and finished with fresh parsley—simple, flavorful, and irresistibly comforting.

Why You’ll Love This Recipe

This recipe highlights the humble baby potato in its best light—soft on the inside, golden on the outside, and infused with rich garlic-butter flavor. It’s effortless to make, crowd-pleasing, and a perfect side for almost any main course.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Baby potatoes (e.g., new potatoes or fingerlings), scrubbed
Unsalted butter
Olive oil (optional, for higher heat)
Fresh garlic, minced
Salt
Ground black pepper
Fresh parsley, finely chopped
Optional: lemon zest or grated Parmesan for garnish

directions

Boil potatoes: Place baby potatoes in a saucepan, cover with cold salted water. Bring to a boil and simmer until just tender (about 10–12 minutes). Drain and let cool slightly.
Sauté: In a large skillet, melt butter over medium heat (add a splash of olive oil if desired). Add garlic and sauté briefly until fragrant—about 30 seconds.
Crisp potatoes: Add drained potatoes to the skillet. Cook, turning occasionally, until each side is golden and crisp (about 8–10 minutes). Season with salt and pepper to taste.
Finish: Remove from heat and toss potatoes with chopped parsley, and optional lemon zest or Parmesan.
Serve warm as a delicious side dish alongside your favorite proteins or vegetables.

Servings and timing

Yield: Serves 4 as a side
Prep time: 5 minutes
Cook time: 18–22 minutes (boiling + sautéing)
Total time: Approximately 25–27 minutes

Variations

Spicy kick: Add a pinch of red pepper flakes or smoked paprika with the garlic.
Herb medley: Include fresh thyme, rosemary, or chives alongside parsley.
Cheesy twist: Stir in grated Parmesan after cooking for extra richness.
Citrus brightness: Add a squeeze of lemon juice after cooking to brighten flavors.

storage/reheating

Room temperature: Ideal to serve fresh.
Refrigeration: Store cooled potatoes in an airtight container for up to 4 days.
Freezing: Not recommended, as texture may suffer.
Reheating: Reheat in a skillet over medium heat until warmed and crisp again; microwave if short on time, though texture may soften.

FAQs

Can I use larger potatoes if I don’t have baby potatoes?

Yes—cut larger potatoes into bite-sized pieces so they cook evenly and crisp well.

How do I avoid mushy potatoes?

Ensure they are just tender—not overboiled—and pat dry before sautéing to achieve crispiness.

Can I prepare in advance?

Yes—boil potatoes ahead and refrigerate. Reheat and crisp in butter and garlic before serving.

Can I make this vegan?

Use plant-based butter or oil in place of butter and omit Parmesan if using.

How do I ensure the garlic doesn’t burn?

Add garlic after the butter is mostly melted and sauté briefly—avoid high heat once garlic is added.

Can I add other herbs?

Yes—rosemary, thyme, and chives all complement these potatoes beautifully.

How do I make them extra crispy?

Don’t overcrowd the pan when sautéing; allow space for edges to crisp up evenly.

Are they gluten-free?

Yes—this recipe contains no gluten.

Can I use garlic powder instead?

You can, but fresh garlic offers better flavor and aroma.

What dishes pair well with these potatoes?

They’re ideal with grilled meats, roasted chicken, fish, or alongside a fresh salad.

Conclusion

Garlic Butter Baby Potatoes with Parsley are a versatile, flavorful side dish that elevates everyday meals. With crisp, golden exteriors and tender interiors, accented by garlic and fresh herbs, these potatoes are a delightful addition to any plate. Quick to prepare and endlessly adaptable, they’re sure to become a household favorite.

Garlic Butter Baby Potatoes with Parsley

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Tender baby potatoes sautéed in fragrant garlic butter and finished with fresh parsley—simple, flavorful, and irresistibly comforting.

Author: Emma Harper
Prep Time: 5 minutes
Cook Time: 18–22 minutes
Total Time: 25–27 minutes
Yield: Serves 4 as a side 1x
Category: Side Dish
Method: Boiling & Sautéing
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1.5 lbs baby potatoes (new potatoes or fingerlings), scrubbed
2 tablespoons unsalted butter
1 tablespoon olive oil (optional)
3 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste
2 tablespoons fresh parsley, finely chopped
Optional: lemon zest or grated Parmesan for garnish

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Instructions

Place baby potatoes in a saucepan and cover with cold salted water. Bring to a boil and simmer for 10–12 minutes until just tender. Drain and let cool slightly.
In a large skillet, melt butter over medium heat. Add a splash of olive oil if desired. Sauté garlic for about 30 seconds until fragrant.
Add drained potatoes to the skillet. Cook, turning occasionally, until golden and crisp on all sides (8–10 minutes). Season with salt and pepper to taste.
Remove from heat and toss with chopped parsley. Add lemon zest or Parmesan if using.
Serve warm as a side dish with your favorite protein or vegetables.