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–+ servings
A bowl filled with roasted butter potatoes seasoned with herbs and spices.
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5 from 1 vote

Butter Poached Potatoes

These butter poached potatoes are simmered gently in garlic- and herb-infused butter until velvety, tender, and packed with rich flavor. A simple, elegant side dish that elevates any meal.
Prep Time15 minutes
Cook Time45 minutes
Course: dinner, Lunch, Side Dish
Cuisine: American, French, Mediterranean
Keyword: butter poached, garlic, herb-infused, velvety
Servings: 4 people
Author: Courtney ODell
Cost: 10

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.
    Two pieces of butter melting in a black skillet on a stove, perfect for starting delicious Butter Poached Potatoes.

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.
    A pan filled with whole, unpeeled baby potatoes, some with light dirt spots, on a white surface—perfect for making butter poached potatoes.

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.
    A pan filled with roasted baby potatoes garnished with chopped herbs, perfect as a delicious side dish for Baked Pork Chops.

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

Calories: 454kcal | Carbohydrates: 11g | Protein: 2g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 957mg | Potassium: 300mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1444IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

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