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Herbed buttered Potatoes (Stovetop)

Make sure you use a Dutch Oven or an equivalent pot.


  • 4 tablespoons 1/2 stick unsalted butter
  • 2 1/2 pounds small white or Yukon gold potatoes scrubbed but not peeled
  • 1-2 teaspoons salt use less if of butter is salted
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped mixed fresh green herbs such as parsley, chives, and dill. (I use dried)


  • Melt the butter in a Dutch oven or large heavy-bottomed pot.
  • Add the whole potatoes, salt, and pepper and toss well.
  • Cover the pot tightly and cook over low heat for 20 to 30 minutes, depending on size,until the potatoes are just tender when tested with a small knife.
  • From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
  • Turn off the heat and allow the potatoes to steam for another 5 minutes.
  • Don't overcook! Toss with the herbs, and serve hot.
Tried this recipe?Let us know how it was!