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herby and buttery boiled potatoes on a plate.

Buttery Boiled Potatoes Recipe with Fresh Herbs

Ajoke
Looking for a quick and simple side dish with a wow factor then you will love this buttery boiled potato recipe. Boiled baby potatoes tossed in butter, fresh parsley, dill, and chives. it is delicious and flavourful, serve it warm or cold along with your choice for mains.
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, British
Servings 5
Calories 248 kcal

Ingredients
  

  • 1 kg baby potatoes
  • 1 tablespoon chives finely chopped
  • 1 tablespoon parsley finely chopped
  • ½ tablespoon dillweed finely chopped
  • ¼ cup freshly grated parmesan cheese.
  • 50 g unsalted butter
  • Salt to taste
  • Black peppers to taste

Instructions
 

  • Prep the potatoes: scrub and wash the potato clean if using whole, otherwise, peel, rinse and cut into equal chunk sizes.
  • Boil: Fill a large pot with cold water and place on medium-high heat, add salt and stir to combine. Transfer the potatoes into the cold water making sure it is fully submerged and bring the water to a rapid boil for about 5 minutes then reduce the heat to simmer for another 10 to 15 minutes until the potatoes are done and fork-tender. You can also pierce the potato with a knife and if it doesn’t resist then it is done.
  • Drain the potatoes in a colander and return the pot to the stove. I cut mine into halves so that the potatoes can absorb the buttery flavors.
  • Make the buttery herb sauce: add butter to the hot pan to melt, then add finely chopped parsley, dill, and chives, stir to combine, and cook on low heat for about a minute. Keep an eye so it doesn’t burn, just cook until fragrant.
  • Combine: add the drained potatoes to the melted butter and toss to combine. Stir in the grated parmesan cheese until melted. Transfer to a bowl, serve and enjoy!

Notes

Tips
  • Make this recipe vegan by swapping the butter to a plant-based one or use quality olive oil or any other cooking oil of choice.
  • You can also swap the parmesan cheese for nutritional yeast for a cheesy flavor.
  • For a healthier version, reduce the amount of butter used or use low-fat butter.
How to store
In the fridge: make sure it is completely cooled before storing. Transfer to an airtight container and store in the fridge for up to 5 days and up to 3 months in the freezer.
To reheat: simply microwave for a few minutes until warm or hot.
PS: the estimated nutritional value does not account for the amount of salt used as this would vary for everyone.

Nutrition

Calories: 248kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 26mgSodium: 90mgPotassium: 857mgFiber: 4gSugar: 2gVitamin A: 394IUVitamin C: 41mgCalcium: 84mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword boiled potatoes, boiled potatoes recipe, parsley boiled potatoes
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