We started making these butter poached potatoes for dinner parties, after butter poaching lobster tailsand wondering if the same technique would work well with spuds. This recipe is easy and doesn't require a ton of hassle – the garlicky herb butter does all the work for you, so you can focus on making the rest of dinner.

This recipe takes simple potatoes, simmered low and slow in a garlicky herb butter bath until they're lightly crispy outside, tender and fluffy inside, and taste like they came from a steakhouse! We love serving these potatoes with our fan favorite Baked Pork Tenderloin for a good and easy dinner – even for beginner home cooks.

We also love to serve spicy Piri Piri Country Style Ribs over these potatoes!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Butter Poached Potatoes

How to Poach Potatoes in Butter for Big Flavor: Potatoes slowly poached in melted butter with herbs and garlic for a rich, tender, and flavor-packed side dish that feels gourmet but is easy enough for weeknights.

Butter Poached Potatoes Recipe Ingredients

To make this recipe, we will need the following ingredients:

2 lbs small waxy potatoes (Yukon Gold or baby potatoes) – these hold their shape and turn creamy on the inside as they poach
1 cup (2 sticks) salted butter – the poaching liquid and the whole reason these taste so rich
4-6 garlic cloves, minced – mellows as it simmers and infuses every bite
1 tablespoon Italian herb seasoning – adds an earthy, well-rounded flavor to the butter
1 teaspoon kosher salt, plus more to taste – balances the richness of all that butter
Fresh ground black pepper, to taste – a little warmth to round things out
Optional: pinch of red pepper flakes – for a little heat
Optional: lemon zest – brightens things up and cuts the richness
Fresh chopped parsley, to garnish – adds color and a fresh finish

Steps to Make Butter Poached Potatoes

After you gather the ingredients, we will use the following process:

Melt Butter

In a large pan with a lid that fits, melt butter. While butter is melting, wash and scrub potatoes, pat dry.

Add Potatoes

Add potatoes, garlic, herbs to butter, cover.

Cook to Tender

Cook on medium low until potatoes are fork tender and lightly golden brown. Stir occasionally.

Enjoy!

Serve this restaurant-quality side with steak, fish, roast chicken, and more!

Kitchen notes

Stick with small, waxy potatoes like Yukon Gold or baby potatoes – they hold their shape and stay buttery-soft all the way through instead of falling apart.

Resist the urge to turn up the heat. Keep it low enough that the butter barely simmers – if it's bubbling hard, you risk breaking the butter or overcooking the potatoes before they've had time to soak up all that flavor.

Cut any larger potatoes into even chunks so everything cooks at the same pace.

Toss in a sprig of fresh thyme or rosemary, or a smashed garlic clove or two, for even more flavor in the butter.

The potatoes don't need to be swimming – mostly covered is plenty. flip them halfway through if the butter doesn't fully cover them.

Don't toss that butter when you're done. Strain it and save it – it's basically liquid gold for cooking eggs, sautéing vegetables, or poaching another batch of potatoes.

Keeping leftovers

Store leftover butter poached potatoes in the fridge in an airtight container for up to 4 days. To reheat, warm them gently in a nonstick pan over low heat, or in the oven at 300 degrees until heated through – both work better than the microwave, which can make the texture go soft and waterlogged.

Don't toss the leftover herb butter. Strain it and store it separately in the fridge for up to a week – it's excellent for cooking eggs, sautéing vegetables, or poaching your next batch of potatoes.

Want a different texture for leftovers? Smash the poached potatoes and pan-fry or roast them briefly for crispy, golden edges.

Swaps

Crispy Smashed Butter Poached Potatoes – after poaching, smash lightly and roast or pan-fry for crispy edges
Spicy Butter Poached Potatoes – add extra red pepper flakes or a dash of cayenne to the butter
Lemon Herb Butter Poached Potatoes – finish with fresh lemon zest and extra herbs for a brighter flavor
Garlic Parmesan Butter Poached Potatoes – toss with grated parmesan right before serving for a rich, savory finish

Butter Poached Potatoes Recipe FAQs

What kind of potatoes are best for butter poaching?

Waxy potatoes like Yukon Gold, baby Dutch, or red potatoes hold their shape and have a creamy interior — suited to poaching.

Can we use margarine or oil instead of butter?

Technically yes, but you'll lose the richness and flavor that makes this recipe so special. Butter is the star here.

Can we make these ahead of time?

Yes! You can poach them ahead and reheat gently in the same butter. don't let them sit too long in the hot butter or they'll get too soft.

Is this the same as confit?

It's similar! Both are slow-cooked in fat, but “confit” usually refers to meats or garlic. This is more like butter-poaching or a shortcut confit for veggies.

How do we serve butter poached potatoes?

They're great as a side for steak, roast chicken, or holiday meals. You can also smash them lightly and roast them for crispy edges.

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Ingredients

2 lbs small waxy potatoes, such as Yukon Gold or baby potatoes
1 cup salted butter, (for poaching and flavor infusion)
4-6 garlic cloves, minced (for rich, aromatic depth)
1 tablespoon Italian Herb Seasoning mix, or a blend of dried rosemary, thyme, oregano, and basil
1 teaspoon kosher salt, plus more to taste
Fresh ground black pepper, to taste
Pinch of red pepper flakes, for subtle heat
Lemon zest, for brightness
Fresh chopped parsley, for garnish

Method

Wash and scrub the potatoes well. If using larger potatoes, cut into large chunks. Leave smaller ones whole.
In a large skillet or saucepan over low heat, melt the butter with garlic and herbs. Let it simmer gently (not boil) to infuse.
Add potatoes to the pan and stir to coat, keeping the heat low so the butter stays at a gentle simmer, never a hard boil.
Cook for 35-45 minutes, flipping occasionally, until the potatoes are fork-tender and infused with flavor.
Remove from heat. Taste and adjust salt and pepper. Serve warm, drizzled with a little of the butter from the pan.