These Boiled Baby Potatoes are served with a Browned Butter Sauce and infused with Lemon. The perfect quick and easy side dish that’s absolutely bursting with flavour!
I know, when was the last time you had boiled potatoes!? If you’re anything like me, it’s certainly longer than the last time you had roast potatoes that’s for sure. But you know what, it’s nice to have a change sometimes. Boiled potatoes kinda have a bad rep for being lacklustre, but I’m here today to show you that is NOT the case!
Boiled Baby Potatoes
The potatoes themselves are indeed the star of the show here, so it’s important to make them shine. Here’s a few tips to get you started:
Tips for the best Boiled Baby Potatoes
- Potato Skin – Keep the skins on! Baby potato skins tend to be less gnarly than regular potato skins and taste fantastic after they’re boiled. Plus, have you ever tried to peel a whole bag of baby potatoes?
- Size – Ensure they’re all the same size so they cook at the same rate. I usually keep the tiny ones as they are and slice the bigger ones in half or quarters.
- Dry – After they’ve boiled make sure you let them steam dry. This will allow the excess water to escape the spuds and allow room for the sauce to be soaked up.
How long does it take to boil baby potatoes?
Anywhere between 10-15mins, completely dependent on size. Important in all cases to pop them in cold water and then bring to a boil, just so the cook more evenly.
Lemon Browned Butter
I mean sure, melted butter always makes life better, but today we’re going to inject a heap more flavour as well. The first step to doing that actually only requires butter, no other ingredients.
How to make Browned Butter
To be honest you’ve probably already made browned butter without even meaning too. Browning butter is essentially melting/cooking butter past it’s regular lemony yellow appearance, into a deep brown colour. By doing this the butter turns gorgeously sweet and nutty.
Just keep the hob on a medium heat and gently stir the butter to ensure it cooks evenly. It will begin to foam and when it subsides, tiny black specs will begin to appear. These are just the milk solids from the butter. Keep gently swirling the pan until the butter turns a deep brown colour and releases a nutty aroma.
Easy as that! And to that scrummy browned butter we’ll add just a few more ingredients to take things to the next level.
Lemon juice goes perfectly with potatoes, especially in this instance. The browned can be quite rich, so the lemon juice balances it out nicely.
Process shots: Boil potatoes in salted water until fork tender (photo 1), melt butter in pan (photo 2), continue cooking until browned (photo 3), add garlic, chives, parsley, lemon juice and seasoning (photo 4), add potatoes (photo 5), mix in to flavours of the sauce (photo 6).
Can I use Dried Herbs?
Unfortunately dried herbs are not suitable here and do not work half as well in the recipe. Fresh all the way!
Can I use regular potatoes?
Sure! I recommend just dicing them smaller, similar size to that of a baby potato.
If you’re looking for another browned butter recipes definitely check out my Brown Butter Pasta!
For more similar recipes check out these beauties too:
Baby Potato Recipes
Alrighty, let’s tuck into this boiled baby potato recipe shall we?!
How to make Lemon Browned Butter Potatoes (Full Recipe & Video)
Boiled Baby Potatoes with Lemon & Browned Butter
- Large Pot & Colander
- Large Frying Pan & Wooden Spoon
- Sharp Knife & Chopping Board
Ingredients (check list):
- 1.6lbs / 750g Baby Potatoes
- 4 tbsp Unsalted Butter
- 1 heaped tsp Garlic, finely diced
- 1 Lemon, juice only (or to taste)
- 1/4 cup Fresh Parsley, finely diced
- 1/4 cup Fresh Chives, finely diced
- Salt & Black Pepper, to taste
- Grab your baby potatoes and keep the tiny ones as they are, slice the medium ones in half and consider quartering any particularly large ones. Place in a pot of salted water and bring to the boil for 10mins or until fork tender. Drain and allow to steam dry for 10mins or until the sauce is ready.
- Meanwhile, in a pan melt in your butter over medium heat. As it begins to foam, keep gently stirring as the butter turns from a lemony yellow to a light brown colour. After a few more minutes you will start to see tiny dark specks start to form on the surface, these are just the milk solids. Once you see the butter turning a deeper brown colour, it will release a nutty aroma. This is when your butter is properly browned. If at any point the nutty aroma smells more like burning, then simple reduce the heat.
- Once browned, add your garlic and fry for a minute or so then stir the juice of half your lemon, parsley, chives and salt & pepper to taste. Add your potatoes and give them a good stir to absorb those gorgeous flavours.
- Serve by thinly slicing the other half of your lemon and slotting in between the potatoes. Pour over the leftover sauce from the pan and garnish with extra parsley. Enjoy!
Quick 1 min demo!
Your Private Notes:
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