Baby New Potatoes With Butter & Chives

Prep Time
Cook Time
Ready In

"These buttery gems are sure to please any potato lover."

Original is 4 servings


  • Serving Size: 1 (189.6 g)
  • Calories 191.8
  • Total Fat - 8.2 g
  • Saturated Fat - 4 g
  • Cholesterol - 15.3 mg
  • Sodium - 99.1 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 2.2 g
  • Protein - 3.1 g
  • Calcium - 20.4 mg
  • Iron - 1 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Clean the potatoes and peel a thin row across the center or poke them with a fork.

Step 2

Place the cleaned potatoes and crushed garlic in a pot of salted water until potatoes are just tender but still firm, about 10 minutes.

Step 3

Drain the potatoes and toss with garlic powder, vegetable oil, butter and chives.

Step 4

Pour onto a rimmed baking sheet and place in a pre-heated 450 degree Fahrenheit oven; cook for another 15 minutes giving the pan a toss after every 5 minutes.

Step 5



No special items needed.

7 Reviews


Delicious! I just poked the potatoes and they worked out fine. I added some baby carrots when the potatoes went in the oven. Thanks for sharing!


review by:
(19 Apr 2018)


I make these quite often when my son comes over and we both love them! I usually use fingerling potatoes.


review by:
(18 Dec 2017)

Mama Marie

These only take a few minutes to make and the end result is so good you will be making them all the time just like me.


review by:
(29 Jun 2017)


Very nice potatoes. I didn't bother with peeling the stripe on them, just pierced them. Crisped up nicely in the oven,


review by:
(12 Jun 2017)


I love new potatoes, and these were delicious. I loved how the oven crisped up the outside. I halved my potatoes because I couldn't find the really tiny potatoes. Thanks for sharing a great side dish! Made for FYC tag game.


review by:
(12 Jun 2015)

Daily Inspiration

Loved these delicious potatoes. I used some extra garlic - just our preference. They turned out really nice, but more crispy than the other photos show -- probably because I couldn't find small potatoes, so I had to cut them in half. We really enjoyed them that way -- crispy on the outside and soft on the inside. Nancy : )


(22 Apr 2015)

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