Baby Red Potatoes Recipe

Clean and trim

Rinse the baby red potatoes under cold running water to remove dirt. Trim any blemishes or long roots with a paring knife. Leave the skins on for texture and color.

Halve larger potatoes

If some potatoes are noticeably larger than others, cut them in half so pieces are roughly uniform size (about 1–2 inches). This ensures even cooking.

Boil

Place the potatoes in a medium pot and pour in the cold water to cover by about 1 inch (use the 1.5 L listed). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer. Cook uncovered until potatoes are fork-tender, about 12–18 minutes depending on size. Start checking at 12 minutes.

Drain and steam-dry

Drain the potatoes in a colander and return them to the still-warm pot. Place the pot back on the stove over low heat for 1–2 minutes, gently shaking occasionally, to evaporate surface moisture. This helps the seasoning adhere.

Melt butter and sauté garlic

While potatoes steam-dry, heat a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When the butter melts and the oil shimmers, add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Toss potatoes in skillet

Add the drained potatoes to the skillet. Toss gently to coat with the butter, oil, and garlic. Cook 3–5 minutes, turning occasionally, until the potatoes develop slight golden color in spots. If you prefer no browning, simply toss off heat and proceed.

Finish with herbs and seasoning

Remove the skillet from heat. Add the remaining 1 tablespoon butter and let it melt into the potatoes. Sprinkle in the chopped parsley, chives, freshly ground black pepper (1/2 tsp), 1/2 teaspoon flaky salt (adjust to taste), and optional lemon zest (1/2 tsp). Toss gently to combine and glaze the potatoes with butter and herbs.

Taste and adjust

Taste a potato and adjust seasoning as needed—add more salt, pepper, or a squeeze of lemon if desired.

Serve

Transfer potatoes to a warmed serving dish. Garnish with a few extra chopped herbs for color and serve immediately.