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Looking for a new inspiration for a delicious side dish? Then these Butter & Garlic-Herb Sautéed Baby Potatoes are a perfect easy side dish to prepare! You only need a couple of ingredients and they are very simple to make, but packed with flavor!
Got someone who loves to have potatoes with their meal? Then I definitely encourage you to prepare these sautéed baby potatoes with garlic and herbs as part of your Live to Cook one-month challenge! Be sure to get started on your cooking journey for free today by signing up to my email newsletter, plus all of my latest recipes will be sent straight to your inbox!
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Can I use Other Baby Potatoes?▼
Yes, definitely! Yellow potatoes (also known as Yukon gold) are my favourite type of potato, but there’s nothing stopping you from using your favourite type of baby potato! As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, if there is a suitable substitute that you like and that is already on hand, then there’s no need to go to the store and buy more! Potatoes do have a pretty long pantry life, but if there are potatoes in your household that are approaching the end and you don’t want to let them go bad, then this is the opportunity to use them! Of course, the flavours will be different based on which potato you use, but that means you can experiment with the same recipe and discover your favourite type of potato! Here are a other types of baby potatoes that you can mix and match for your Butter & Herb Sauteed Baby Potatoes:
- Red
- Tricolour
- Fingerling
- Russet
- Sweet
What other Fresh Herbs can I use?▼
Thyme and rosemary are two of my favourite fresh herbs for potatoes that make them versatile with many mains! However, if you’ve got other herbs on hand or want to experiment with different combinations, then feel free to do so! Here are some recommendations:
- Oregano
- Tarragon
- Chives
- Cilantro
- Parsley
- Sage (in small amounts)
Can I use Dry herbs instead of Fresh?▼
Technically yes, but keep in mind that dry herbs are much more potent than fresh herbs. Be sure to use half the amount. Also, keep in mind that fresh herbs impart a “fresh” flavour (as the name suggests!) that dried herbs can’t provide. However, if you really want to make these potatoes and don’t have fresh herbs on hand, feel free to substitute!
Do you need to Boil the potatoes in Advance?▼
You don’t NEED to, but it really helps reduce the cook time since your baby potatoes will already be par-cooked. If you’ve boiled the potatoes in advance, then once the potatoes hit the pan, then they cook in a matter of minutes.
Do You have to Peel the Potatoes before sautéing?▼
Another case where you do not NEED to peel the potatoes, but you will notice a difference in flavour and texture. My preference is to peel since I don’t like the texture and taste of the skin on potatoes that much. Try both ways and see what you prefer!
Can I saute the potatoes in olive oil instead of butter?▼
Yes, you can but it will give a different flavour. Using olive oil will be an excellent way to make this baby potato recipe vegan. The potatoes will not taste as rich, but they will still be delicious since olive oil has its own unique taste! Another option to make this Garlic-Herb Baby Potatoes recipe vegan is to use vegan butter. I tasted it for the first time not too long ago and actually really enjoyed it!
To get the best of both worlds, you can use half butter and half olive oil when sautéing the baby potatoes.
Tools Needed to Make Butter & Herb Skillet Baby Potatoes
- Instant Pot (to boil the baby potatoes)
- Garlic press
- Cutting board
- Sharp chef’s knife
- Pepper mill
- Spatula
- Non-stick pan
Ingredients for Easy Sautéed Baby Potatoes
Be sure to scroll to the bottom of this post or press the “Jump to Recipe” button for the FULL PRINTABLE RECIPE CARD to see all ingredients and their quantities and to save the recipe for later. You can also use the recipe card to scale the recipe based on how many portions you want to make so that you’ve got the perfect amount of potatoes to have a satisfying side and not leave your family wanting more!
- Baby potatoes: Use whichever type of baby potato you want, but here I’m using Yukon gold baby potatoes.
- Butter: My preference is always unsalted butter so that you can easily control the salt.
- Shallots: Cut some shallots to add some depth to the potatoes’ flavor.
- Garlic: Freshly minced garlic cloves.
- Fresh herbs: I’m using fresh thyme and rosemary here.
- Salt and pepper: Season to your preference.
- Lime juice: Add at the end for some extra freshness and flavor.
How to Make Easy Herb Skillet Potatoes
To cook the potatoes on the stovetop, bring a pot of water to a boil, season with a tablespoon of salt and boil the potatoes until fork tender.
To cook the potatoes in Instant Pot, thoroughly rinse potatoes and scrub any dirt off. Insert the trivet in the Instant Pot, place potatoes on the trivet and pour between 1/4 to 1/3 cups of water over potatoes.
Close the lid and ensure the Instant Pot is in Sealing Mode. Select the Steam setting and cook for 4-5 minutes, and let the pressure release naturally.
Peel the potatoes and set aside for now. By the way - for more details on how to cook baby potatoes in the Instant Pot, check out the complete recipe here.
Heat a non-stick pan on medium heat and once hot, add butter and shallots and sauté until they become aromatic and start to soften.
Add the potatoes and toss well to coat with the butter. Cook for 5-7 minutes or until the potatoes start to get some color all around. Add the rosemary, thyme, garlic and toss well.
Season with salt and pepper and continue cooking for 3-5 minutes or until the potatoes get more color.
Add lime juice and mix well. Serve hot!
Serving Suggestions for Delicious Baby Potatoes
- Pot Roast
- Bacon-Wrapped Juicy Lucy Burger
- No-Fail Roast Chicken
- Italian-Herb Grilled Chicken
- Tandoori Grilled Salmon
- Arugula Goat Cheese Salad
Can You Make Butter & Herb Sautéed Baby Potatoes in advance?▼
Technically, yes you can! Of course the potatoes will be best fresh, but if you’ve got extra, then that’s no problem at all. While you may notice that in some of my other potato recipes I don’t recommend you make your potatoes in advance, but that’s because those are crispy potatoes. On the other hand, these sautéed garlic-butter potatoes are soft, and even if you store them for later, the texture won’t be affected much since they are already soft, while with crispy potatoes you’re worried about them getting soggy! That being said, simply transfer the cooked sautéed baby potatoes in an airtight container and keep in the fridge for about 3 to 4 days. To ensure the potatoes don’t become mushy, I recommend that you reheat the potatoes on a pan as opposed to in the microwave.
Tips for the Best Butter and Herb Baby Potatoes
These potatoes come together quickly, but a couple of steps make all the difference. When you pre-cook the baby potatoes — whether you steam them in the Instant Pot for 4 to 5 minutes or boil them until just fork-tender on the stovetop — stop while they still hold their shape, so they do not fall apart once they hit the pan. Heat your non-stick pan over medium and let the butter melt and foam before adding the shallots, then give the potatoes room to sit and pick up real golden color, about 5 to 7 minutes, rather than crowding and steaming them. Add the rosemary, thyme, and garlic toward the end so the garlic turns fragrant without scorching, and finish with the lime juice off the heat for a bright little lift. Serve them hot, while the edges are still crisp.
Easy Swaps and Storage
Make this side dish your own:
- No shallots? A small diced onion works beautifully in their place.
- Use olive oil instead of butter, or a mix of both, for a lighter finish.
- Lemon juice stands in perfectly for the lime.
- Rosemary and thyme are the classics here, but sage or oregano are lovely too — use whatever fresh herbs you have on hand.
- A shower of grated Parmesan in the last minute adds a savory, salty edge.
Got leftovers? Store the cooled potatoes in an airtight container in the fridge for up to three to four days. To bring back their crisp edges, reheat them in a hot skillet with a little butter rather than the microwave, which tends to leave them soft.
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