Steamed Baby Potatoes

My favorite baby potatoes recipe ever! Steamed baby potatoes are the easiest way to cook baby potatoes on the stovetop with just a few ingredients. I use baby yellow potatoes for this, but any small potato you enjoy works great! These are particularly delicious made into a meal with cast iron skillet salmon and a lemon kale salad.

Say hello to our new favorite GF side dish! Tiny baby potatoes, simmered and steamed and lightly crispy from butter + salt, tossed in any herbs you have, just super duper simple happiness all around.

These baby potatoes are simple and quick to make - I serve them all the time and just change the herbs I use so they go with whatever I'm serving them with!

How To Cook Baby Potatoes On The Stove

The great thing about these baby potatoes is that they are cooked whole so we're talking a quick rise, no chopping, no mess, just throw potatoes in the pot and go.

Here's what we need! Small or baby potatoes - I use 4-6 potatoes per person depending on how big or small the potatoes are. Then we have salt, butter and olive oil, stock, and some green stuff for topping. Although, the green stuff can be skipped if we're being honest.

For herbs, I love rosemary and parsley or a combo of both. BUT, any green stuff you like is great here. Chopped scallions or chives, thyme, dill, anything you like, or nothing at all in the green department. Salted buttered baby potatoes are not sad on their own, promise.

Steamed Baby Potatoes

You'll need a pot with a lid - that's important! I use a small soup pot.

Give the potatoes a little wash (I do this in advance and call it meal prep), then put them in the bottom of a pan with a drizzle of olive oil.  Turn the heat to medium and shake the potatoes around to coat them in the oil.

Add a sprinkle of salt to the potatoes at this point, too.

When the potatoes are hot and coated in oil, pour stock over them to cover the potatoes by about half.

Cover the pot with a lid and adjust the heat so that the stock is simmering but not boiling.

Let the potatoes simmer and steam for about 15 minutes minutes, then check them for doneness.  The cooking time will REALLY depend on how big your potatoes are.  Stick a fork in the potatoes - if it glides in and out easily they're done!

These take anywhere from 15-25 minutes for me but, again, that depends on the size of your potatoes and how hot your stove is. Each time you check the potatoes, give them a stir so that the bottom layer doesn't get too brown.

If the pan gets a bit dry as you're checking the potatoes, add stock ½ cup at a time until the potatoes are cooked through.

When the potatoes are tender all the way through, take the lid off and let any remaining stock evaporate. Add the butter, herbs, and a little more salt to the pot, and shake and stir everything together.

What we end up with here is tender, fluffy potatoes on the inside, slightly crispy skins from the hot pot, and tons of flavor from butter and herbs.

All.Good.Things.

I love these for a gluten free weeknight side dish, but they're also great for Easter or any other holiday paired with some copycat Honeybaked ham and asparagus casserole, aka the most holiday of holiday meals ever invented in America, right?

Enjoy these steamed baby potatoes, they're so easy and perfect every time!

Steamed Baby Potatoes

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★★★★★

5 from 4 reviews

• Prep Time: 5
• Cook Time: 25
• Total Time: 30 minutes
• Yield: Serves 4 1x

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Description

Super yummy baby potatoes with just a few ingredients and no chopping! Add any fresh herbs you like for flavor and enjoy this no-fuss 30 minute gluten free side dish. YES.

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Ingredients

Scale 1x2x3x

• 1 pound tiny potatoes, scrubbed clean
• 2 tablespoons olive oil
• 2 cups chicken or vegetable stock
• 1 teaspoon kosher salt
• 2 tablespoons butter
• 2 tablespoons fresh chopped herbs

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Instructions

1. In a small pot with a tight fitting lid, add the oil and potatoes over medium-high heat. Toss the potatoes in the oil.
2. Add the stock and salt to the pot. Put the lid back on the pot and turn the heat down to medium low. Simmer the potatoes for 20-25 minutes until tender, shaking the pot (carefully!) every 10 minutes or so until the potatoes are tender when pierced with a fork.
3. Remove the lid from the potatoes and let them continue to simmer until all the stock has evaporated, still shaking the pan or stirring every few minutes. Allow the potatoes to get slightly crispy in some places while this is happening.
4. Add the butter and herbs to the pot. Stir to combine and serve as desired. Enjoy!

Equipment

Soup Pot

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Notes

Use any fresh herbs you like here! I like rosemary and parsley, or a combo of both.

To make vegetarian, sub veggie stock for chicken stock.

To make vegan, use vegan butter or more olive oil.

Gluten free as written.

These work best with tiny potatoes, not larger ones cut into pieces. Having no cut surface area on the potatoes yields a better crackly skin.

Keywords: Steamed baby potatoes, how to cook baby potatoes on the stove, baby potatoes, baby yellow potatoes, baby potatoes recipe

This post was originally published in December 2011 and has been updated with new instructions and images. Last updated 2021.