Herb and Garlic Buttered New Potatoes – easy, delicious, and perfect for every occasion.
There is something so understatedly gourmet about new potatoes. Young, tender, and fluffy, these satisfying spuds are a treat for both the eyes and the taste buds. Our craveable Herb and Garlic Buttered New Potatoes take new potatoes to tasty new heights being cooked and smothered in a rich basil, garlic, parmesan, and walnut pesto. Prepared with clean and simple ingredients, these little potatoes pair perfectly with meat, chicken, and seafood and make a delicious and elegant side dish for any party or backyard barbeque. Best of all, these herb and garlic buttered new potatoes are nearly impossible to mess up and are easy to make!
Ingredients for Herb and Garlic Buttered New Potatoes:
New Potatoes: I used the organic baby potatoes I harvested from the garden, also called new potatoes. I used a few different varieties since that is what I had growing, but any organic variety will do. You can also cut larger potatoes in half or quarters if needed.
Salt: I use pink Himalayan Sea Salt for added nutrients. You will need salt for boiling the potatoes as well as for the pesto.
Butter: Organic grass-fed butter is ideal, or use the highest quality you can get. You will use the butter for sautéing the potatoes after boiling.
Fresh Basil Leaves: Basil has been bountiful in my backyard garden this year so I was blessed to be able to run outside and harvest what I needed. If you do not have access to fresh basil from the grocery store or garden, you can opt to purchase a good quality jar of pesto from the store and use that instead.
Olive Oil: Good quality organic extra virgin olive oil is best flavor-wise and nutritionally.
Walnuts: Traditionally, pesto is made with pine nuts but since they are rather expensive, I opted for organic walnuts instead. Feel free to use pine nuts if you have them or any nut you have on hand!
Parmesan: Parmesan cheese adds an additional layer or richness and nuttiness to the pesto. I grate it by hand; a bit more effort, but worth it, as I try to avoid the pre-shredded cheese which contains anti-caking agents like cellulose. You can even set some aside for topping the potatoes before serving – so pretty and delicious!
Lemon: You will need fresh juice for this. It really provides a necessary brightness among so much richness.
Garlic: I used two cloves of organic garlic, but you can always opt for more if you wish to up the garlic flavor. Raw garlic is so amazing health-wise, so I really appreciate being able to enjoy it in its raw state with this pesto.
Red Pepper Flakes: Feel free to omit the red pepper flakes if you are not a fan of spiciness. I love the subtle heat it brings and am always looking for an excuse to incorporate red pepper flakes into whatever we are cooking.
Black Pepper: I highly recommend freshly ground black pepper for this.
The Best Herb and Garlic Buttered New Potatoes – Easy
Equipment
- 1 Small food processor or small blender (for the pesto)
- 1 Pot (for boiling potatoes)
- 1 Frying pan (for sautéing potatoes with pesto)
- 1 Cheese grater (for grating parmesan cheese)
Ingredients
For Boiling the Potatoes:
- 2 pounds New Potatoes (or large potatoes that have been cut small)
- 1-2 tbsp Salt (1 tablespoon per quart of water)
For the Pesto:
- 2 cups Fresh Basil Leaves
- ¼ cup Extra-Virgin Olive Oil
- ½ cup Walnuts
- ⅓ cup Parmesan Cheese
- 2 tbsp Lemon Juice
- 2 Garlic Cloves
- ½ tsp Red Pepper Flakes (optional)
- ¼ tbsp Salt
- ½ tbsp Black Pepper (freshly ground is best)
For Sautéing:
- 1-2 tbsp Butter
Instructions
For Boiling the Potatoes:
- Clean the potatoes.
- Place potatoes in a pot of water, add salt, and gently stir. Boil until fork-tender.
For the Pesto:
- Add garlic, walnuts, and parmesan cheese to a small food processor. Pulse until the walnut pieces are about pea-sized.
- Add in basil, olive oil, lemon juice, red pepper flakes, salt, and pepper. Pulse until everything is well combined and slightly chunky. Set aside.
For Sautéing:
- Add your fork-tender potatoes to a pan with butter and lightly fry over medium heat. About 5 minutes.
- Add about 2-3 tablespoons of pesto to the potatoes and sauté. About 5 minutes.
For Serving:
- Serve with generous drizzles of pesto over the potatoes and top with extra parmesan cheese if desired. Enjoy!
I sure hope you will give this easy and delicious Herb and Garlic Buttered New Potato recipe a try! It is sure to be a hit at your next barbeque, party, or special dinner. Enjoy!!!
May God bless you and yours!
<3 K & J
