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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

  • 2 lbs small waxy potatoes such as Yukon Gold or baby potatoes
  • 1 cup 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, keeping the heat low so the butter stays at a gentle simmer, never a hard boil.
    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 35-45 minutes, flipping occasionally, until the 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.

Video

Notes

  • Keep the heat low - the butter should gently simmer, never boil
  • Cook time is closer to 35-45 minutes depending on potato size, not a quick poach
  • Save the leftover herb butter - strain and reuse it for eggs, vegetables, or another batch of potatoes
  • For crispy leftovers, smash the potatoes and pan-fry or roast briefly

Nutrition

Calories: 573kcal | Carbohydrates: 38g | Protein: 5g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 988mg | Potassium: 1073mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1456IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 2mg

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