Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. New Potatoes in Garlic Butter
Tender new potatoes roasted in foil packets with rich garlic butter, perfect for the grill.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Place the new potatoes in a large pot, cover with cold salted water by 1 inch, and bring to a boil.
- 2
Reduce to a simmer and cook until fork-tender, 12 to 15 minutes depending on size; drain well and let steam dry for a minute.
- 3
Melt the butter in the same pot over medium heat. Add the garlic and cook, stirring, for 30 seconds until fragrant but not browned.
- 4
Return the potatoes to the pot and toss to coat evenly in the garlic butter, gently crushing a few with the back of a spoon so they soak up more butter.
- 5
Season with salt and pepper, toss in the parsley and chives, and serve warm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving670
Calories
14 g
Protein
118 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Small new potatoes tossed in garlic butter are a simple European-rooted side that celebrates the thin-skinned, waxy potatoes of early summer harvest. New potatoes are dug young, so their skins are tender and their flesh is sweet and creamy, needing little more than butter, garlic, and herbs to shine. The dish endures because it is nearly foolproof and lets a humble vegetable taste like the season's first treat.
Listahan note
This version boils the potatoes just to tender, then finishes them in garlic butter so they pick up flavor and a little color without falling apart.
Technique cues
- Boil the potatoes whole in well-salted water so they season from within and cook evenly.
- Add the garlic to the butter off direct high heat so it softens and perfumes rather than scorching.
- Toss the just-drained, still-steaming potatoes in the garlic butter so they absorb it as they cool.
Kitchen flow
- Parallel prep
- Mince the garlic and chop the parsley while the potatoes boil so the butter toss happens immediately on draining.
- Make-ahead
- Boil the potatoes ahead and refrigerate, then crisp and coat them in garlic butter just before serving.
- Leftover move
- Smash and pan-fry leftover potatoes in a hot skillet for crispy garlic potato cakes.
- Cleanup rhythm
- Use the same pot to boil and then toss in butter so there is only one pan to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
New potatoes
the star
Purpose: Their thin skins and creamy, waxy flesh hold their shape and taste sweet.
Handling: Scrub gently, leave the skins on, and halve any larger ones for even cooking.
Adaptation: Baby Yukon Golds or fingerlings have the same waxy quality.
Butter
the rich coating
Purpose: It carries the garlic and gives the potatoes their glossy, savory finish.
Handling: Melt gently and let the garlic infuse before tossing.
Adaptation: Olive oil or a plant-based butter for a dairy-free version.
Garlic
the flavor
Purpose: It defines the dish, perfuming the butter with savory warmth.
Handling: Mince or thinly slice and warm gently in the butter until fragrant.
Adaptation: Roasted garlic for a sweeter, mellower flavor.
Fresh parsley
fresh finish
Purpose: It adds color and a clean, grassy note that lifts the buttery potatoes.
Handling: Chop and toss in at the very end so it stays bright green.
Adaptation: Fresh chives, dill, or tarragon each give a pleasant twist.
Salt
essential seasoning
Purpose: Generous salt in the cooking water is what makes new potatoes taste seasoned through.
Handling: Salt the boiling water well, like pasta water, and adjust at the end.
Adaptation: Flaky finishing salt at the table adds a pleasant final crunch.
Technique notes
- For crispier potatoes, smash each boiled potato lightly and brown it in the garlic butter before tossing with herbs.
- A squeeze of lemon at the end brightens the butter and keeps the dish from tasting heavy.
- Add the garlic in two stages, some early for mellow depth and some at the end for a fresh punch.
Ingredient swaps
- Dairy-free option
- Use olive oil or a good plant-based butter to make the garlic coating.
- Lower-fat direction
- Use a smaller amount of butter cut with a little broth for a lighter glaze.
- Crispier direction
- Roast the parboiled potatoes in the garlic butter at high heat for crisp edges.
Serve alongside
- Roast chicken or grilled steak
- Steamed asparagus or green beans
- A bright lemony salad
- A light Chardonnay
- A crisp lager
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a covered container for up to four days.
- Reheat in a hot skillet to recrisp rather than the microwave, which softens them.
- Freezing is not recommended, as the waxy potatoes turn grainy when thawed.
Equipment
- A pot for boiling the potatoes
- A wide skillet for the garlic-butter finish
- A colander for draining
Make this household-aware
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