Boiled Baby Potatoes tossed in a rich buttery bacon and onion sauce make an irresistible side dish. Small Yukon Gold or red baby potatoes are perfect here—keep the skins on for fresh creamers, and finish with lots of dill and sliced scallions. Serve with sour cream for a comforting meal the whole family will enjoy.
Boiled Baby Potatoes
These potatoes were a favorite at my mother-in-law’s Sunday lunches. She boiled the potatoes whole, tossed them in an onion-and-bacon butter sauce, and kept them warm in a slow cooker during church. When everyone gathered at the table, they were served with sour cream and fresh herbs—simple, nostalgic, and delicious.
If you like a meatier texture, use salted cured pork or thick-cut bacon. Cured pork offers a chewier bite; if you prefer a vegetarian version, omit the pork and use extra butter and herbs for the same comforting flavor.
This is one of my go-to potato recipes because it’s fast and satisfying. While the potatoes boil, make the buttery bacon sauce—just a handful of ingredients and a few minutes on the stove are all it takes to have a standout side dish in under 20 minutes.
Boiled baby potatoes with onion and bacon butter are loaded with flavor despite the recipe’s simplicity. They pair well with light salads or warm bread; for a classic combination, serve with sour cream and plenty of fresh dill and green onions.
What Kind of Potatoes Should I Use?
Small Yukon Gold baby potatoes are ideal. Look for the smallest potatoes in the bag or pick fresh young potatoes at a farmers’ market. Young potatoes often have tender skins that can be scraped rather than fully peeled. If potatoes have been stored longer and the skins are thicker, peel them for the best texture.
You can use any red- or yellow-skinned baby potatoes. Avoid large russets—those can become mealy and fall apart when boiled. Creamer baby potatoes cook quickly, sometimes in as little as six to ten minutes, and are perfect when you want fast, tender results.
Popular small potato varieties include Ruby Gold, Russian Banana, Purple Peruvian, French Fingerling, and Ruby Crescent. Any of these work well as long as they are small and firm.
How To Cook Baby Potatoes For Guests
This recipe can be served immediately after boiling, or you can prepare it ahead for entertaining. Boil the potatoes until fork-tender, toss with the bacon-butter sauce, and transfer to a slow cooker set to low to keep warm for up to two hours. You can also keep the pot over the lowest stovetop setting for an hour before serving. It’s an excellent dish to bring to potlucks or family gatherings.
Q&A
How To Make Baby Potatoes?
These potatoes are quick to prepare and come together in about 25 minutes. Follow these simple steps:
- Trim and wash the baby potatoes. If they are large, halve them. You can keep the skins on or peel them.
- Place potatoes in a large 6-quart pot and fill halfway with water. Bring to a boil and cook until fork-tender, about 10–20 minutes depending on size.
- While the potatoes cook, sauté chopped bacon (or salted pork) and diced onion in 1 tablespoon butter over medium heat until browned, about 5 minutes. Add the remaining butter off the heat and let it melt into the pan.
- Drain the potatoes, toss them with the bacon-butter sauce and seasonings, then garnish with fresh dill and sliced green onions. Serve with sour cream if desired.
What’s In Boiled Baby Potatoes? Simple ingredients—baby potatoes, butter, onion, bacon or cured pork, and a few seasonings—are all you need. Fresh dill and green onions brighten the dish.
How To Roast Baby Potatoes
If you prefer roasted potatoes, this oven method is an easy alternative and yields crispy edges:
- Preheat oven to 450°F. Halve the potatoes and place them cut-side down on a baking sheet.
- Prepare the bacon-butter sauce and drizzle it over the potatoes.
- Toss gently and roast for about 20 minutes, or until tender and golden.
- Finish with sour cream and fresh herbs.
How To Grill Baby Potatoes
Grilling adds a smoky char—parboil first, then finish on the grill:
- Parboil potatoes for about 7 minutes until just beginning to soften; halve larger ones before boiling.
- Drain and toss with the bacon-butter sauce.
- Place potatoes in foil packets and grill over medium-high heat for 5–8 minutes per side, until heated through and slightly charred. If chilled beforehand, they may need a few extra minutes.
- Open packets, garnish with herbs, and serve.
Can I Make-Ahead?
Yes. Prepare the potatoes and bacon-butter sauce as directed, then keep them warm in a slow cooker on low for up to two hours. You can also store cooked potatoes in the refrigerator and reheat when needed.
To reheat: microwave with a splash of water until hot, or gently warm on the stovetop or grill.
Ingredients Needed
- Baby potatoes – small Yukon Gold, red, or creamer potatoes; halve larger potatoes.
- Bacon – store-bought sliced bacon or salted cured pork, cut into strips.
- Butter – about 1/2 cup (1 stick) to make the sauce.
- Spices – garlic salt, lemon pepper, and a pinch of salt; adjust salt if using cured pork.
- Onion – one medium, diced.
- Fresh herbs – dill and green onions for garnish.
Tips for The Best Boiled Baby Potatoes
- Halve potatoes for tender, almost “smashed” bite-sized pieces.
- Keep skins on when using fresh or creamery potatoes; they add texture and nutrients.
- Make ahead by preparing the potatoes and sauce, then keep warm in foil packets or a slow cooker.
- Reheating is easy—use the grill, microwave with a little water, or slowly warm in a crockpot until hot.
More Potato Recipes To Try
- Oven-Baked Potato Wedges – a great roasted option.
- Loaded Baked Potato Casserole with Chicken and Mushrooms – a hearty, cheesy casserole.
- Bacon Potato Salad (Bacon Olivye) – a smoky potato salad ideal for summer gatherings.
- Loaded Baked Potato Casserole – rich with nacho cheese and sour cream.
- Taco Bell Potato Bites (copycat) – a fun snack when you’re craving crispy potato bites.
What do you think of these boiled baby potatoes with bacon butter sauce and fresh dill? Try the recipe and share any variations you made in the comments.
How To Cook Baby Potatoes
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Boiled Baby Potatoes with Butter Bacon Sauce
Equipment
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6-quart pot
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12-inch frying pan
Ingredients
- 5 lbs Yukon gold potatoes
- 12 oz bacon, (or salted cured pork)
- 1 onion, (diced)
- 4 oz unsalted butter, (1 stick)
- 1 1/2 tsp garlic salt
- 1/2 tsp lemon pepper
- 1/4 tsp salt
Instructions
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Place potatoes into a large pot and fill halfway with water. Bring to a boil and cook until fork-tender, about 10–20 minutes.
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Meanwhile, cut bacon into strips. Sauté bacon and diced onion in a large skillet with 1 Tbsp butter over medium heat until browned, about 5–8 minutes. Remove from heat and stir in the remaining butter to melt.
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When potatoes are tender, drain them and add the bacon-butter sauce and seasonings. Toss gently to coat.
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Garnish with fresh dill and green onions. Serve warm with sour cream. Keep on low in a pot or crock pot if holding for guests.
Notes
- Potatoes: Use small Yukon Gold or young creamer potatoes. Creamer potatoes may boil in 6–10 minutes. Halve larger potatoes before boiling.
- Skins: Young potato skins can be scraped off; creamers don’t require peeling. Trim and wash well if leaving skins on.
- Pork: Bacon, cured pork, or ham all work well.