Buttery Boiled New Potatoes – Easy, Flavorful, and Classic Side Dish

Sometimes, the simplest recipes bring the biggest comfort.

These Buttery Boiled New Potatoes are a timeless side dish, featuring tender baby potatoes tossed in melted butter, olive oil, salt, pepper, and fresh parsley.

Whether you’re serving them alongside roasted meats, grilled fish, or a summer salad, these potatoes are always a hit—lightly crisped on the outside and fluffy inside.

Why You’ll Love This Recipe

Simple ingredients – No complicated steps, just pantry staples.

Naturally gluten-free and vegetarian – A side dish everyone can enjoy.

Quick prep – On the table in under 30 minutes.

Customizable flavor – Add garlic, lemon zest, or Parmesan if you like.

Great for meal prep – Reheat well for lunches or next-day dinners.

What You’ll Need (Ingredient Highlights)

Small New Potatoes – These thin-skinned baby potatoes cook quickly and are creamy on the inside.

Salt – Used both in the boiling water and for seasoning.

Unsalted Butter – Brings richness and that irresistible, savory flavor.

Extra Virgin Olive Oil – Adds fruity depth and keeps the butter from burning.

Black Pepper – Freshly ground for the best flavor.

Fresh Parsley – Optional, but adds color and freshness.

Pro Tips Before You Start

Cut potatoes evenly – This ensures all pieces cook at the same rate.

Salt the water well – It infuses flavor into the potatoes from the start.

Don’t overcook – Fork-tender is the goal; too soft and they fall apart.

Toss while warm – Potatoes absorb the butter and oil best when hot.

Use good butter – The flavor really comes through in this simple recipe.

How to Make Buttery Boiled New Potatoes

Step 1: Prep the Potatoes

Wash and scrub the potatoes thoroughly.

Cut any large ones in half or quarters to ensure all potato pieces are roughly the same size.

This helps them cook evenly.

Step 2: Boil the Potatoes

Place the potatoes in a large pot and cover with water by about an inch.

Add 1 tablespoon of salt to the water. Bring the pot to a boil over high heat.

Once boiling, reduce the heat to a simmer and cook for 10–18 minutes, depending on the size of your potatoes.

You’ll know they’re done when a fork slides in easily.

Step 3: Drain and Return

Once the potatoes are tender, drain them in a colander.

You can return them to the same pot (off the heat) or transfer them to a large mixing bowl.

Step 4: Add Butter and Oil

Drizzle the hot potatoes with melted butter and olive oil.

The heat from the potatoes will help the butter coat them evenly and create a silky texture.

Step 5: Season

Sprinkle with kosher salt and freshly ground black pepper.

Taste and adjust seasoning as needed.

Step 6: Garnish and Serve

If desired, sprinkle with freshly chopped parsley for a pop of color and herbaceous note.

Cover to keep warm until ready to serve.

What to Serve It With

These versatile potatoes go with just about anything, but here are some favorite pairings:

Grilled chicken or steak – A simple, hearty dinner.

Baked salmon or trout – Complements lighter proteins beautifully.

Roast turkey or pork loin – Ideal for holidays or Sunday dinners.

Vegetarian mains – Great alongside lentil patties or grilled vegetables.

With eggs – Add to a breakfast plate or brunch board.

Variations / Substitutions

Add garlic – Stir in 1–2 minced cloves with the butter.

Use different herbs – Try dill, chives, thyme, or rosemary.

Finish with lemon zest – For a fresh, citrusy twist.

Make it creamy – Add a spoonful of sour cream or Greek yogurt.

Roast after boiling – For a crispier finish, toss onto a baking sheet and roast at 450°F for 10 minutes.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Reheat – Warm in the microwave or reheat in a skillet with a bit more butter or oil.

Freeze? – Not recommended; boiled potatoes can get mushy after freezing.

Make ahead – You can boil and refrigerate them a day ahead, then toss with butter and reheat just before serving.

FAQs

Can I use other types of potatoes?
Yes! Yukon golds or red potatoes work well. Just cut into even chunks.

Should I peel the potatoes?
No need. New potatoes have thin, delicate skins that add texture and nutrients.

Can I make these dairy-free?
Yes—just use all olive oil or a plant-based butter substitute.

Can I roast instead of boil?
Sure! Just coat the potatoes in butter and oil, season, and roast at 400°F until golden.

Do I need to rinse the potatoes after boiling?
No—draining is enough.

You want to keep that surface starch to help the butter and seasoning cling.

Can I add cheese?
Absolutely! Parmesan or crumbled feta sprinkled on top is delicious.

Why add salt to the boiling water?
It’s the best way to season the potatoes from the inside out.

Skipping this step makes the whole dish taste flat.

Final Thoughts

There’s something so satisfying about a humble bowl of Buttery Boiled New Potatoes.

They’re comforting, easy to make, and go with almost everything.

I love serving them for both weeknight dinners and special occasions because they always bring a warm, homemade touch to the table.

Don’t underestimate their simplicity—once you try them, they just might become your go-to side dish.