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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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and toss with chopped parsley. Add lemon zest or Parmesan if using.
  5. Serve warm as a side dish with your favorite protein or vegetables.

Notes

  • Boil potatoes just until tender to avoid mushiness.
  • Dry potatoes before sautéing for extra crispness.
  • Use plant-based butter for a vegan version.
  • Don’t overcrowd the pan while sautéing to ensure crisp edges.

Nutrition

Find it online: https://tastyera.com/garlic-butter-baby-potatoes-with-parsley/