Steamed Potatoes with Garlic Herb Butter

5 stars (3 reviews)

Steamed Potatoes with Garlic Herb Butter

This brilliantly easy side dish recipe takes only 30 minutes to make! Simply steam baby potatoes then toss with a blend of melted butter, garlic, and fresh herbs. Done!

Prep Time15

Cook Time10

Total Time25

Course: Main, Main Course, Side Dish

Cuisine: American

Servings: servings

Calories: 137kcal

Author: Sommer Collier

Ingredients

3 pounds mini potatoes or russet potatoes
½ cup melted butter
1 tablespoon chopped parsley
1-2 cloves garlic minced
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
1 teaspoon fresh lemon zest
Salt and pepper

US Customary - Metric

Instructions

Set a large 6 quart pot on the stovetop and place a steaming basket in the bottom of the pot. Fill the pot with 1 inch of water.
If using mini potatoes, cut the larger potatoes in quarters, and the smaller potatoes in half. If using whole russet potatoes, cut them into 1 inch cubes.
Place the potatoes in the steam basket. Cover the pot and turn the heat on high. Once the steam starts to fill the pot, set a timer for 10 minutes. Check the potatoes after 10 minutes to see if they are fork-tender. If not, cover and continue to steam another 2 to 3 minutes.
Meanwhile, chop all the fresh herbs and zest a lemon.
Melt one stick of butter on the stovetop or in the microwave. Mix in the chopped parsley, garlic, rosemary, thyme, and lemon zest. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Whisk well.
Once the potatoes are fork-tender, carefully lift the steam basket out of the pot and dump the potatoes into a serving bowl. Drizzle the top of the potatoes with garlic herb butter. Gently stir, if needed, to make sure the potatoes are all coated in butter. Serve warm.

Notes

Mix things up by adding or swapping fresh dill, sage, or tarragon!

Once the potatoes completely cook transfer them to an airtight container. Keep in the fridge for up to 5 days.

Nutrition