Baby potatoes in herbs are a quick, budget-friendly side dish ready in under 15 minutes. This easy baby potatoes recipe needs just a handful of fresh ingredients and pairs well with almost any main.
This recipe for baby potatoes is a real deal. It costs very little, takes almost no effort, and the smell of garlic and fresh herbs hitting warm oil always pulls people into the kitchen. If you have a bag of new potatoes, a few garlic cloves and some parsley and dill, you have a side dish sorted in minutes.
It works as a light lunch with soured cream, a casual plate with grilled fish, or a quick weeknight option with a sharp salad on the side. Waxy baby potatoes, mild spring onions and bright herbs are a combination that works every single time.
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Ingredients for Garlic Herb Baby Potatoes
Here is what you need for these baby potatoes with herbs:
- Baby potatoes – small, waxy and naturally creamy. They cook quickly and hold their shape, so there is no need to peel or chop them.
- Vegetable oil – a neutral base that lets the garlic and fresh herbs come through. Olive oil or melted butter both work if you prefer something richer.
- Garlic cloves – fresh garlic gives the dish its savoury backbone. A short, gentle sauté is enough; you want it fragrant, not browned.
- Fresh parsley – flat-leaf parsley adds a clean, slightly peppery note that lifts the potatoes.
- Fresh dill – soft, bright and slightly grassy. Dill is the herb that makes this taste properly homemade.
- Spring onions – mild, fresh and a little sharp. They soften in the warm oil and balance the heavier garlic.
- Salt and pepper – salt the cooking water and finish with a pinch of black pepper for a gentle bite.
How to Make It
- Cook the baby potatoes. Use a bag of microwavable baby potatoes following the packet instructions, or place 500g of potatoes in a pot of cold, salted water and boil for 10–12 minutes. Check with a fork or knife – it should slide in with no resistance.
- Make the herb oil. Heat the oil in a pan over medium heat. Add the finely chopped garlic and sauté for around 30 seconds, until fragrant but not coloured. Stir in the chopped parsley, dill and spring onions and let them soften for a few seconds in the warm oil.
- Coat the potatoes. Drain the cooked potatoes and tip them into the pan. Toss gently so every potato picks up the aromatic herb oil and you get a glossy, herby coating.
- Season and serve. Add a pinch of salt and pepper, taste, and adjust if needed. Serve straight away while everything is warm.
How to Serve and Store Baby Potatoes in Herbs
These herb baby potatoes go with almost anything. I serve them with grilled chicken, pan-fried salmon, sausages, or a roast lamb dinner. They sit nicely next to a sharp salad with cucumber, radishes and tomatoes, or with soured cream and pickled gherkins for a more Eastern European feel. A spoon of Greek yoghurt on the side turns them into a light vegetarian lunch.
To store leftovers, let the baby potatoes cool fully, then keep them in an airtight container in the fridge for up to 3 days. Reheat in a frying pan with a splash of oil over medium heat, or microwave for a minute or two until warmed through. I would not freeze them – the texture turns grainy once defrosted. If you want a second meal out of the leftovers, slice the cold potatoes and pan-fry them in butter for a quick breakfast hash.
More Easy Side Dish Recipes
If you love quick, fresh side dishes, here are a few more from the blog worth a look:
- If you want a charred green side, try this Easy Roasted Asparagus Recipe with Crispy Charred Tips – tender asparagus spears with golden, slightly crisp ends and a hit of garlic.
- For a fast cheesy option, this Crispy Parmesan Roasted Courgettes – Ready in Under 10 Minutes is hard to beat – sliced courgettes coated in parmesan and roasted until golden.
- Another fresh-herb favourite is this Perfectly Roasted Carrots Recipe with Fresh Thyme – sweet roasted carrots finished with fragrant thyme and butter.
- If you like a bit of char, try this Easy Charred Broccolini Recipe with Toasted Garlic Almonds – smoky broccolini with crunchy garlicky almonds scattered on top.
- And for a classic tray bake side, this Roasted Broccoli and Cauliflower Recipe gives you two veg in one pan with crisp, golden edges.
How Much Does This Baby Potatoes Recipe Cost Around the World?
Baby potatoes are one of the most affordable vegetables you can buy, which is why this baby potatoes recipe stays so wallet-friendly.
- In the UK, a 500g bag costs around £1.20–£1.80 at Tesco, Sainsbury's, Aldi or Lidl, with own-brand bags usually the cheapest option.
- In Ireland, expect to pay €1.50–€2.20 per 500g at Tesco, Dunnes, SuperValu or Lidl.
- In the USA, baby potatoes run around $2.50–$4.00 per pound at Walmart, Trader Joe's, Whole Foods or Kroger, with bagged supermarket varieties working out best value.
- In Australia, a 500g bag sits at around AUD$3–$5 at Coles or Woolworths, depending on the season.
- In Canada, expect to pay around CAD$3–$5 per 680g bag at Loblaws, Sobeys, Walmart or No Frills, with mini and creamer potatoes widely available year-round.
Add a small bag of fresh parsley and dill, a few garlic cloves, and you can put this herb baby potatoes recipe on the table for under £2 in most parts of the world.
Tips and Notes for the Best Baby Potatoes with Herbs
- Pick the right variety of potatoes. Look for small, firm baby potatoes with smooth skins and no green patches. Charlotte, Anya, Jersey Royals, or any waxy salad potato variety work well here. Waxy types hold their shape better than floury ones, so you get a clean bite rather than a mushy mess. If your potatoes vary in size, halve the larger ones so they cook at the same rate as the smaller ones.
- Do not burn the garlic. Garlic burns fast and turns bitter the moment it browns. Keep the heat at medium, add the chopped garlic to warm oil, and stir for around 30 seconds until it smells fragrant. If you see any colour creeping in, lower the heat or add the herbs immediately to stop the cooking. Burnt garlic ruins the whole pan, so this small step matters more than you might think.
- Use fresh herbs whenever you can. Fresh parsley and dill give this dish its signature lift and bright green flecks. Dried herbs lose their oils quickly and taste flat in a recipe this simple. If you only have dried, use a third of the amount and add them with the garlic so they have a moment to soften in the oil. A pot of parsley or dill on the windowsill is a cheap way to always have soft herbs to hand.
- Add the herbs off direct heat. Fresh herbs lose their colour and flavour if they cook for too long. I add them to the pan once the garlic is ready, then turn off the heat or pull the pan to a cool ring. The residual warmth softens the herbs and lets them release their oil without going dark or bitter. The result is a brighter, greener and more aromatic finish.
- Buy potatoes when they are on offer. Baby potatoes often go on sale in supermarkets, especially in spring and early summer. Sealed bags keep well in a cool, dark cupboard for two to three weeks, so it is worth grabbing a couple when the price drops. Avoid storing them in the fridge, where the cold turns the starches sugary and changes the texture. Check for green patches or sprouting before cooking, and trim or discard any that have gone soft.
Baby Potatoes Recipe FAQ
How long do baby potatoes take to boil?
Baby potatoes usually take 10–12 minutes in salted boiling water once it reaches a gentle boil. Start them in cold water so they cook evenly from the outside in. Check for doneness by sliding a fork or thin knife into the largest one – there should be no resistance at all.
Do I need to peel baby potatoes?
No, the skins are thin and tender, so you can leave them on. The skin adds a little texture, holds the potato together during cooking, and contains most of the nutrients and fibre. Just give them a quick rinse under cold water to remove any grit before you start.
Can I use microwavable baby potatoes?
Yes, microwavable bags are perfect for this recipe and cut the cook time to around 4–6 minutes. They steam inside the bag without losing flavour or texture. Once they are done, tip them straight into the pan with the herb oil and toss as normal.
What herbs go best with baby potatoes?
Parsley and dill are my favourites because they stay bright and fresh against the warm potatoes. Chives, thyme, tarragon and basil all work well too. Pick soft herbs over woody ones, since they soften into the oil without needing long cooking.
Can I make this baby potatoes recipe in advance?
You can boil the potatoes a few hours ahead and keep them at room temperature, then toss them in the warm herb oil just before serving. The dish is at its best fresh, but it still tastes good cold the next day in a lunchbox. I would not assemble it fully and reheat, as the fresh herbs lose their colour and lift.
Can I roast the baby potatoes instead of boiling them?
Absolutely. Toss them with oil and a pinch of salt and roast at 200°C for 25–30 minutes until golden and crisp on the outside. Add the garlic and herbs in the final 2 minutes, or stir them through after roasting, so they do not burn. You get a crunchier dish with the same fresh, herby finish.
Are baby potatoes healthy?
Yes, baby potatoes are a good source of fibre, potassium and vitamin C, especially when you eat the skins. The oil and herbs add a small amount of healthy fat and antioxidants without much else. It is a balanced side dish that fits well into most everyday meals.
Budget-Friendly Potatoes in Herbs
Baby potatoes in herbs are a quick, easy side dish ready in around 12 minutes. Tender new potatoes are tossed in warm garlic oil with fresh parsley, dill and spring onions. Fuss-free, budget-friendly, and a fit for almost any main.
Ingredients
- 500g baby potatoes (1 lb 2 oz), or 1 bag microwavable baby potatoes
- 50ml vegetable oil (1¾ fl oz)
- Pinch of salt
- Pinch of black pepper
- 2–3 garlic cloves, finely chopped
- A small bunch of fresh parsley, finely chopped
- A small bunch of fresh dill, finely chopped
- 3–4 spring onions (scallions), finely sliced
Instructions
- Wash the baby potatoes and place them in a pot. Cover with cold water, add a generous pinch of salt, and bring to a gentle boil. Cook for 10–12 minutes, until a fork slides in easily. If using a microwavable bag, follow the packet instructions instead.
- While the potatoes cook, finely chop the garlic, parsley, dill, and spring onions.
- Heat the oil in a frying pan over medium heat. Add the garlic and sauté for around 30 seconds, until fragrant but not coloured. Stir in the parsley, dill and spring onions and let them soften in the warm oil for a few seconds.
- Drain the potatoes and tip them into the pan. Toss gently to coat each one in the herb oil. Season with salt and pepper, taste, and adjust if needed.
- Serve straight away while warm and glossy.
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