Simple and scrumptious, boiled baby potatoes tossed with butter and fresh parsley are a classic side to go with any meal.
Boiled Baby Potatoes
I remember eating russet potatoes growing up, but I don’t recall my mom cooking any other varieties. Truth be told, we ate far more rice and beans than potatoes.
Maybe it’s because all the different varieties weren’t as readily available at the time, or perhaps it’s because I wasn’t introduced to baby potatoes until I was an adult, but I adore tiny near-bite-size potatoes.
I also love that it’s easy to find baby potatoes everywhere we shop. The 5-pound bags are a regular item on our Costco shopping list. The bag makes enough for a couple of meals and side dishes don’t get much easier than boiled baby potatoes.
It makes my day to find bags with purple potatoes in the mix. They’re a fun surprise and a pop of color to enjoy.
Baby potatoes are quite possibly the most straightforward side dish ever. Buttery and salty with a delightful freshness from the parsley, my family could eat these with almost every meal.
Whether they are on the meal plan for the week or not, I always toss a bag in the cart when grocery shopping. They are just that easy to make on a whim.
How Long to Boil Baby Potatoes
The rule of thumb is that if a vegetable grows underground (i.e. potatoes, turnips, or carrots) always place the vegetable in cold water to start cooking. If it grows above ground like corn and peas, boil the water first.
With that in mind, starting with cold water, baby potatoes will take about 12-15 minutes to cook. There are a few variables, like how large the potatoes are. How full is your pot? How much water did you add? But really, 12-15 minutes is a good guide.
Use a fork to test for doneness. If it slides in with no resistance, they are done. If not, try again in a minute or two.
How to Boil Baby Potatoes
To make this recipe, you will need the following:
- baby potatoes
- kosher salt
- melted butter
- kosher salt
- freshly ground black pepper
- Italian parsley
Place the potatoes in a large saucepan and cover them with water. Bring them to a boil. Add 2 tablespoons of salt and stir to dissolve into the water.
Reduce the heat to a simmer and cook until the potatoes are fork tender, about 12-15 minutes, depending on size.
Drain the potatoes and carefully place them in a bowl. (If you dump the potatoes into the bowl, they may break, and the skins will rub off them.)
Drizzle generously with butter and season with salt and pepper. Sprinkle with fresh parsley and serve warm.
Baby Potato Recipes
Baby potatoes are great in many recipes as the prep is minimal, and they roast and cook relatively quickly.
Tiny Smashed Potatoes smothered in cheese and topped with bacon were born out of my love for twice-baked potatoes, but lucky for us all, they are easy to make.
Tender roasted potatoes and Brussels sprouts with crisp edges combine to make a side dish that is worthy of being a meal on its own. Cooked with or without bacon, this is a winning combination.
Crispy edges and tender insides make each bite of these garlicky Air Fryer Red Potatoes with parmesan cheese an experience worth savoring.
Simple yet tasty is the name of the game when it comes to these easy oven-roasted potatoes and green beans.
Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable warm potato salad that can be served hot or at room temperature.
Boiled Baby Potatoes
- 2 pounds baby potatoes approximately 1-2" in size
- 2 tablespoons kosher salt for the water
- 2-3 tablespoons melted butter
- ½-1 teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 tablespoon finely minced Italian parsley
- Place the potatoes in a large saucepan and cover them with water. Bring them to a boil. Add 2 tablespoons of salt and stir to dissolve into the water.
- Reduce the heat to a simmer and cook until the potatoes are fork tender, about 12-15 minutes, depending on size.
- Drain the potatoes and carefully place them in a bowl. (If you dump the potatoes into the bowl, they may break and the skins will rub off the potatoes.)
- Drizzle generously with butter and season with salt and pepper. Sprinkle with fresh parsley and serve warm.