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The Richest, Most Tender Potatoes You’ll Ever Make: If you’ve never tried butter-poaching potatoes, you’re in for something seriously next-level. This method turns simple potatoes into rich, velvety bites that taste like they came from a fancy steakhouse — but they’re incredibly easy to make at home.
Easy Butter Poached Potatoes – Restaurant-Worthy at Home: I started making these for dinner parties, but now I whip them up anytime I want something indulgent, comforting, and totally foolproof. Just simmer your potatoes low and slow in a butter bath with herbs and garlic until they’re silky, tender, and loaded with flavor. I also love to serve spicy Piri Piri Country Style Ribs over these potatoes!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Butter Poached Potatoes
How to Poach Potatoes in Butter for Big Flavor: Potatoes slowly poached in melted butter with herbs and garlic for a rich, tender, and flavor-packed side dish that feels gourmet but is easy enough for weeknights.
Butter Poached Potatoes Recipe Ingredients
To make this recipe, we will need the following ingredients:
- ½ lbs small waxy potatoes (like Yukon Gold or baby potatoes) – These potatoes hold their shape during slow cooking and deliver a creamy, buttery texture that soaks up all the flavor from the poaching liquid.
- 1 cup (2 sticks) salted butte – The rich base for poaching — it infuses the potatoes with deep, savory flavor while keeping them tender and velvety. Salted butter adds built-in seasoning.
- 3–4 garlic cloves, minced – Garlic brings bold, aromatic depth to the butter. As it simmers, it mellows and infuses the potatoes with that irresistible savory flavor.
- 1 tablespoon Italian Herb Seasoning mix – A blend of dried herbs like oregano, basil, thyme, and rosemary adds layers of flavor and makes the dish feel earthy and well-rounded with almost no effort.
- 1 tsp kosher salt (plus more to taste) – Essential for enhancing every other flavor in the dish. Kosher salt dissolves evenly and brings balance to the richness of the butter.
- Fresh ground black pepper, to taste – Adds warmth and just a bit of bite to balance the richness and soften the butter’s sweetness.
- Optional: pinch of red pepper flakes or lemon zest – Red pepper flakes add subtle heat; lemon zest brings brightness and cuts through the richness. Either one gives the dish a fresh, vibrant lift.
- Fresh chopped parsley, to garnish – Adds color and freshness to finish the dish — and makes it feel more complete and dinner party–ready.
Steps to Make Butter Poached Potatoes
After you gather the ingredients, we will use the following process:
Melt Butter
In a large pan with a lid that fits, melt butter. While butter is melting, wash and scrub potatoes, pat dry.
Add Potatoes
Add potatoes, garlic, herbs to butter, cover.
Cook to Tender
Cook on medium low until potatoes are fork tender and lightly golden brown. Stir occasionally.
Enjoy!
Serve this restaurant-quality side with steak, fish, roast chicken, and more!
Tips and Tricks to Get Perfect Butter Poached Potatoes
Use small, waxy potatoes (like Yukon Gold or baby potatoes) for the best texture — they hold their shape and stay buttery-soft inside.
Don’t rush the poach. Keep the heat low enough that the butter gently simmers, not boils — too much bubbling can break the butter or overcook the potatoes.
Cut to even size so they cook at the same rate. If you’re using larger potatoes, cut them into big chunks.
Add fresh herbs like thyme, rosemary, or sage to infuse the butter with flavor. A smashed garlic clove or two makes it even better.
You don’t need to drown them — the potatoes should be mostly covered, but not swimming. Flip halfway if needed.
Reuse the butter! Once poaching is done, strain and save it to cook eggs, veggies, or more potatoes later. It’s liquid gold.
Butter Poached Potatoes Recipe FAQs
Waxy potatoes like Yukon Gold, baby Dutch, or red potatoes hold their shape and have a creamy interior — perfect for poaching.
Technically yes, but you’ll lose the richness and flavor that makes this recipe so special. Butter is the star here.
Yes! You can poach them ahead and reheat gently in the same butter. Just don’t let them sit too long in the hot butter or they’ll get too soft.
It’s similar! Both are slow-cooked in fat, but “confit” usually refers to meats or garlic. This is more like butter-poaching or a shortcut confit for veggies.
They’re great as a side for steak, roast chicken, or holiday meals. You can also smash them lightly and roast them for crispy edges.
What to Serve With Butter Poached Potatoes
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Butter Poached Potatoes
Ingredients
- ½ lbs small waxy potatoes, such as Yukon Gold or baby potatoes
- 1 cup 2 sticks salted butter (for poaching and flavor infusion)
- 4-6 garlic cloves, minced (for rich, aromatic depth)
- 1 tablespoon Italian Herb Seasoning mix, or a blend of dried rosemary, thyme, oregano, and basil
- 1 teaspoon kosher salt, plus more to taste
- Fresh ground black pepper, to taste
Optional:
- Pinch of red pepper flakes, for subtle heat
- Lemon zest, for brightness
- Fresh chopped parsley, for garnish
Instructions
Prep the potatoes:
- Wash and scrub the potatoes well. If using larger potatoes, cut into large chunks. Leave smaller ones whole.
Melt the butter:
- In a large skillet or saucepan over low heat, melt the butter with garlic and herbs. Let it simmer gently (not boil) to infuse.
Poach the potatoes:
- Add potatoes to the pan and stir to coat. The butter should mostly cover the potatoes. Adjust heat to keep it at a gentle simmer, not bubbling hard.
Simmer until tender:
- Cook for 25–35 minutes, flipping occasionally, until potatoes are fork-tender and infused with flavor.
Finish and serve:
- Remove from heat. Taste and adjust salt and pepper. Serve warm, drizzled with a little of the butter from the pan.
Notes
- Store leftovers in the fridge and gently reheat in a nonstick pan or oven.
- You can strain and reuse the leftover herb butter for vegetables, eggs, or pasta.
- To crisp them up, smash the poached potatoes and pan-fry or roast them briefly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!