These boiled baby potatoes are creamy, flavorful, and easy to prepare. They’re also vegan and go great with any entrée or protein.
- 3 pounds baby potatoes of any color
- 1/3 cup vegan butter (see note 1 for oil-free option)
- 1 teaspoon sea salt (see note 2)
- 1/2 teaspoon fresh cracked black pepper
- 1/3 cup fresh parsley, chopped (see note 3 for alternatives)
- Clean potatoes: Start by scrubbing and rinsing your potatoes with a potato or vegetable brush or just with your hands.
- Add potatoes and water to pot: Add the potatoes to a large pot and cover with water by about an inch or two--just make sure they’re well covered.
- Bring to a boil: Bring potatoes and water to a boil--you can add a lid to encourage it to come to a boil faster as it will trap in the heat. How long this takes depends on the size and thickness of your pot, strength of your burner (I always use the power burner), and how much water is in the pot.
- Cook: Boil the potatoes for 5-10 minutes after the water comes to a boil. Exactly how long to boil baby potatoes will depend on the size of your potatoes, your stove, your pot, etc. The best way to check is to find the largest potato and test it by sticking a fork through it. If the fork goes in with little to no resistance, then the potatoes are done.
- Drain: When the potatoes are fully cooked, drain them in a colander or strainer and leave them there for a moment.
- Melt vegan butter: Return the pot to the stove set to medium heat and add your sliced vegan butter. Stir it around with a cooking spoon for a moment until it melts. Then add the potatoes back to the pot. Either gently stir the potatoes so they are covered in melted vegan butter OR what I like to do is get on my oven mitts, place the lid on the pot, and use my hands to shake the pot vigorously (make sure to secure the lid while doing this). It only takes a moment to get the boiled baby potatoes covered in the vegan butter.
- Add seasonings: Quickly add the sea salt, black pepper, and chopped parsley (or whichever herbs you’re using) and repeat either the stirring or the covered shake to quickly toss the potatoes with the seasonings.
- Serve: Serve immediately and enjoy! I love serving these with vegan schnitzel or basically anything.
- Store: Refrigerate leftovers for up to 4 days in an airtight container.
- Note 1: I find that stick vegan butter (like Miyoko’s) tends to stick better to the boiled baby potatoes, but anything you have will be fine. You could also just use olive oil and skip the melting process, but I really liked the flavor the vegan butter added. If you are oil-free, you could skip this and just moisten the baby potatoes with broth or water before adding the salt, pepper, and parsley.
- Note 2: Use a salt that’s a little bit more coarse than table salt for this recipe, because otherwise the salt can clump which doesn’t taste great. I recommend either sea salt or Himalayan pink salt. Ground, yes, but not as fine as table salt. And once you grind your own pepper with a pepper mill, you won’t want to go back to pre-ground black pepper. The flavor is so much deeper when the peppercorns are freshly cracked.
- Note 3: Curly or flat--it doesn’t matter. This provides a lovely texture and subtle fresh flavor to the bite sized potatoes and it’s delicious. You can substitute the parsley for another herb like dill or cilantro.
- Note 4: Serve these bite sized potatoes with any of my tofu recipes, vegan steak, seitan chicken, seitan turkey, vegan ham -- I mean, basically anything that doesn’t already include a starch in the entrée would go great with these bite sized potatoes.
- Note 5: Try adding a couple cloves of minced garlic when you melt the butter--cook for about a minute, stirring constantly, before adding the potatoes back. A squeeze of lemon before serving would also be delicious.
- Cook Time: 20 minutes
- Category: Side
- Method: Stove top
- Cuisine: American
Keywords: Potatoes, Boiled Potatoes, Vegan Potatoes