Garlic and Chive Potatoes
Tender boiled baby potatoes tossed in buttery garlic and fresh chives for a simple, flavorful, and perfect easy side dish for any meal.
Servings: 4 people
Cost: 8
Ingredients
Instructions
Boil the potatoes
- Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt.
- Bring to a boil, then reduce to a gentle simmer and cook 15–20 minutes, until fork tender.
Drain and steam dry
- Drain potatoes well and let them sit in the warm pot for 2–3 minutes to steam off excess moisture.
Make garlic butter
- In a small pan over low heat, melt butter (and olive oil if using). Add garlic and cook 30–60 seconds, just until fragrant — do not brown.
Toss together
- Pour garlic butter over warm potatoes. Add chopped chives, salt, and pepper. Toss gently to coat.
Finish and serve
- Optional: add a small squeeze of lemon juice to brighten. Serve warm.
Notes
Use Yukon gold potatoes for creamy texture.
Don’t overcook — they should be tender but hold their shape.
Add a sprinkle of flaky sea salt before serving for extra pop.
Great alongside steak, roast chicken, seafood, or holiday meals.
Nutrition
Calories: 316kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 1826mg | Potassium: 974mg | Fiber: 5g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 47mg | Calcium: 37mg | Iron: 2mg
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