Easy Butter Steamed Baby Potatoes Recipe

Okay, here we go! Time to spill the beans (or should I say, the potatoes?) on my super-duper-easy, melt-in-your-mouth, butter-steamed baby potatoes. Seriously, folks, this is the kind of recipe that makes you look like a culinary genius without even trying. It’s simple, it’s comforting, and it’s a total crowd-pleaser.

My husband, bless his heart, isn’t exactly a veggie lover. But these potatoes? He devours them! One time, I made a HUGE batch for a family BBQ, thinking we’d have leftovers for days. Nope. Gone. Vanished. People were practically licking the bowl. I swear, my mother-in-law tried to sneak the last few when she thought no one was looking. Since then, these little guys have become a staple. We probably eat them at least once a week, and I’m not even ashamed!

Why You’ll Love This Easy Butter Steamed Baby Potatoes Recipe

• They’re ridiculously easy. Like, dump-everything-in-a-pot easy. Perfect for those nights when you just can’t even.
• Butter. Enough said, right?
• They’re the ultimate comfort food. Warm, soft, and buttery – it’s like a hug in potato form.
• Even picky eaters love them! (See: my husband, above.)
• They make you look like you actually know what you’re doing in the kitchen, even if you’re just winging it (like me, most of the time).

How to Make It

Okay, so here’s the deal. Grab a pot – any pot will do, honestly, as long as it has a lid. Toss in your baby potatoes. I usually just eyeball it, but around a pound or so is good. Now, plop in a whole lotta butter. Seriously, don’t be shy. Like, a lot of butter. I usually use around half a cup, but who’s counting? Throw in a splash of water – just enough to cover the bottom of the pot, like maybe half an inch. Then, season it up! Salt, pepper, garlic powder… whatever your heart desires. Pop the lid on, crank up the heat to medium, and let it all steam away until the potatoes are fork-tender. This usually takes around 20-25 minutes, but poke ’em with a fork to be sure. And, listen, don’t freak out if the butter starts to sizzle a little. That’s just the magic happening! Just give it a shake now and then. Once they’re soft and creamy, you’re good to go! I’m telling you, it’s the easiest thing ever.

Ingredient Notes

• Baby Potatoes: Gotta have ’em! I like the little red ones, but any kind will work. Yellow, purple, whatever floats your boat. Just make sure they’re roughly the same size so they cook evenly, you know?
• Butter: The star of the show! Seriously, don’t skimp on the butter. It’s what makes these potatoes so darn delicious. I usually use salted butter, but unsalted works too. Just adjust the salt accordingly.
• Water: Just a little splash to get the steaming going. Don’t overdo it, or you’ll end up with boiled potatoes instead of steamed ones. (Not that there’s anything wrong with boiled potatoes, but that’s not what we’re going for here!)
• Salt & Pepper: Duh. Season to taste, my friends. I like a generous amount of both.
• Garlic Powder: Okay, this is optional, but I highly recommend it. It adds a nice little kick of flavor. You could also use fresh garlic, but who has time for that? (Just kidding… kind of.)

Recipe Steps:

1. Combine: Place baby potatoes, butter, water, salt, pepper, and garlic powder (if using) in a pot.
2. Cover: Put the lid on the pot.
3. Steam: Cook over medium heat until the potatoes are fork-tender (about 20-25 minutes), shaking occasionally.
4. Serve: Enjoy immediately.

What to Serve It With

These potatoes go with just about anything! Grilled chicken, steak, fish… you name it. They’re also great as a side dish for a simple salad or roasted veggies. And, honestly, I’ve been known to just eat a bowl of them on their own for a quick and easy lunch. No judgment here!

Tips & Mistakes

• Don’t overcrowd the pot. If you’re making a big batch, it’s better to cook the potatoes in two batches so they steam evenly.
• Keep an eye on the water level. If the water evaporates completely, the potatoes will start to burn. Add a little more water if needed.
• Don’t overcook them! Mushy potatoes are no fun.
• Feel free to experiment with different seasonings. Onion powder, paprika, dried herbs… the possibilities are endless!

Storage Tips

Okay, so if you actually have any leftovers (which I doubt), you can store them in an airtight container in the fridge for up to 3 days. They’re still pretty good cold, straight out of the fridge – I’ve totally eaten them for breakfast before. But if you want to reheat them, you can just pop them in the microwave for a minute or two. Or, even better, sauté them in a pan with a little extra butter until they’re nice and crispy.

Variations and Substitutions

• No baby potatoes? You can use regular potatoes, just cut them into smaller pieces.
• Out of butter? Oh no! You can use olive oil instead, but it won’t be quite the same. Or, if you’re feeling adventurous, try coconut oil.
• Want to add some herbs? Fresh parsley, chives, or dill would be delicious.
• Need to make it vegan? Just use vegan butter or olive oil.
• I’ve skipped the garlic powder before when I’ve run out – it still tasted great!

Frequently Asked Questions

Easy Butter Steamed Baby Potatoes Recipe

Easy Butter Steamed Baby Potatoes Recipe

This easy butter steamed baby potatoes recipe is a quick and delicious side dish perfect for any meal. With tender potatoes and rich buttery flavor, it's sure to become a family favorite.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb baby potatoes washed and halved
• ▢ 3 tbsp unsalted butter cut into pieces
• ▢ 1 cup chicken broth low sodium
• ▢ 2 cloves garlic minced
• ▢ 0.5 tsp salt to taste
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 2 tbsp fresh parsley chopped for garnish

Instructions

Preparation Steps

• In a large pot, combine the baby potatoes, unsalted butter, chicken broth, minced garlic, salt, and black pepper.
• Bring to a boil over medium-high heat, then reduce the heat to low and cover the pot.
• Simmer for about 20-25 minutes, or until the potatoes are tender and cooked through.
• Remove the lid and increase the heat to medium-high to allow any excess liquid to evaporate.
• Toss the potatoes gently to coat with the butter and seasonings.
• Garnish with fresh parsley before serving.

Notes

For a richer flavor, add a dash of lemon juice or sprinkle with parmesan cheese before serving.