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Boiled baby potatoes with lemon and browned butter served with chives and parsley
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5 from 6 votes

Boiled Baby Potatoes with Lemon & Browned Butter

These Boiled Baby Potatoes are served with a Browned Butter Sauce and infused with Lemon. The perfect quick and easy side dish that's bursting with flavour!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Universal
Servings: 5 people
Calories: 198kcal
Cost: £1 / $1


  • Large Pot & Colander
  • Large Frying Pan & Wooden Spoon
  • Sharp Knife & Chopping Board


  • 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!



a) Potato Size - Try and make sure all the potatoes are the same size so they cook at an even rate. The smaller they are, the quicker they'll cook and the more 'saucy' they'll be.
b) Steam Dry - it's really important to allow as much moisture to escape as possible to make room for as much sauce to be soaked up as possible. Allow them to steam dry will also help them be less sloppy and more fluffy.
c) Lemon - Lemon juice goes perfectly with potatoes, and I do like mine quite lemony, but start with 1/2 lemon if you're not sure and adjust accordingly.
d) Can I use dried herbs? - I don't recommend using dry herbs for this recipes, fresh herbs work miles better.


Calories: 198kcal | Carbohydrates: 26.51g | Protein: 3.22g | Fat: 9.4g | Saturated Fat: 5.882g | Polyunsaturated Fat: 0.417g | Monounsaturated Fat: 2.401g | Trans Fat: 0.372g | Cholesterol: 24mg | Sodium: 12mg | Potassium: 647mg | Fiber: 3.4g | Sugar: 1.41g | Vitamin A: 1400IU | Vitamin C: 41.3mg | Calcium: 30mg | Iron: 1.4mg