This is the solid easy side dish when you have a ton of small potatoes to use up, loaded with tons of rich, garlic and chive buttery flavor. They are simple to make, use ingredients you probably have on hand, and come together quickly! This recipe is also one of our favorites for meal prep.

This is the side we make when we need something dependable – we designed this recipe to be quick, budget-friendly, and it uses pantry staples. Whether you're serving steak roast chickenseafood, or a holiday meal, these potatoes fit right in!

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 Garlic Butter Boiled Potatoes

Garlic and chive boiled potatoes are tender baby potatoes tossed in melted butter, fresh garlic, and bright chives. A simple, classic side dish that's quick, flavorful, and suited to weeknight dinners or holiday tables.

Ingredients for Garlic and Chive Boiled Potatoes

Baby potatoes (Yukon gold or red) – The star of the dish. Yukon golds are creamy and buttery inside, while red potatoes hold their shape well and have a slightly firmer texture. Both create tender, flavorful bites that soak up the garlic butter beautifully.
Salt (for boiling water) – Seasons the potatoes from the inside out as they cook, ensuring they're flavorful all the way through rather than on the surface.
Butter – Adds rich, creamy flavor and helps coat the potatoes so the garlic and chives cling to every bite. It gives the dish that classic, comforting taste.
Garlic – Brings bold, savory depth and aromatic warmth that balances the natural sweetness of the potatoes.
Olive oil (optional) – Adds extra richness and silkiness, and helps prevent the butter from browning too quickly. It also gives a subtle fruity note.
Fresh chives – Provide a mild onion flavor and fresh, bright contrast to the rich butter and garlic. They also add beautiful color.
Salt and freshly cracked black pepper – Enhance and balance all the flavors, adding gentle heat and bringing the dish together.
Lemon juice (optional) – A small squeeze brightens the whole dish, cutting through the richness and making the flavors pop.

The Easy Boil-and-Toss Method

To make this recipe, we will use the following steps:

Boil & Drain Potatoes

Boil potatoes to fork tender, drain well.

Add Herbs & Garlic

In a large pan, add butter and olive oil and add garlic. Cook about 1-2 minutes, stirring often, until softened and fragrant. Stir in chopped chives and any other herbs desired.

Toss

Toss in garlic butter mixture & remove from heat.

Kitchen notes

Salt the water generously. It seasons potatoes from the inside.

Steam dry after draining. Let them sit in the warm pot for 2–3 minutes to remove excess moisture.

Cook garlic gently. Don't brown it — warm until fragrant.

Add lemon juice at the end. A small squeeze brightens everything.

Finish with flaky sea salt. Adds texture and extra flavor.

For crispier edges sauté briefly in a skillet after boiling.

How Long to Boil Potatoes (By Size)

You can use a few different types of potatoes for this recipe, so to find the right cook time, use these handy guidelines:

Small baby potatoes: 12–15 minutes
Halved baby potatoes: 15–18 minutes
Medium potatoes (cubed): 15–20 minutes
Whole large potatoes: 20–25 minutes

Pro Tip: Potatoes are done when a fork slides in easily but they still hold their shape. Overcooking leads to mushy texture.

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Garlic Boiled Potatoes FAQs

What type of potatoes work best?

Yukon gold and red baby potatoes are ideal. They hold their shape and have creamy texture.

Should we start potatoes in cold water?

Yes. Starting in cold water ensures even cooking.

How do we know when potatoes are done?

They should be fork-tender but not falling apart.

Can we make these ahead of time?

Yes. Reheat gently in a skillet with a little extra butter.

Can we use dried chives?

Fresh is best for flavor and color, but dried can work in a pinch (use less).

How do we keep them from getting mushy?

Avoid overcooking and drain promptly once tender.

Ingredients

2 pounds baby potatoes, Yukon gold or red, halved if large
1 tablespoon salt, for boiling water
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons olive oil, optional, for extra richness
¼ cup fresh chives, finely chopped
Salt and freshly cracked black pepper, to taste
Optional: squeeze of lemon juice

Method

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt.
Bring to a boil, then reduce to a gentle simmer and cook 15–20 minutes, until fork tender.
Drain potatoes well and let them sit in the warm pot for 2–3 minutes to steam off excess moisture.
In a small pan over low heat, melt butter (and olive oil if using). Add garlic and cook 30–60 seconds, until fragrant — do not brown.
Pour garlic butter over warm potatoes. Add chopped chives, salt, and pepper. Toss gently to coat.
Optional: add a small squeeze of lemon juice to brighten. Serve warm.