Looking for a simple side dish that feels gourmet? My Steamed Buttered Potatoes are tossed in melted butter and garnished with fresh chives, making them a low-effort, high-reward addition to any weeknight meal.
As a self-proclaimed potato super-fan, I’m pretty sure I have a potato recipe for every occasion by now. I make my Creamy Mashed Potatoes around the holidays, my Homemade Potato Salad for every summer barbecue, and my Roasted Italian Potatoes every time chicken piccata is on the dinner menu.
Steamed Potatoes
Steamed potatoes with butter are a simple, oven-free side dish that’ll bring a smile to anyone’s face. Partially peeled baby potatoes are cooked whole in a steamer basket to keep them light and fluffy instead of waterlogged, then tossed in melted butter, seasoned with salt and pepper, and topped with fresh chives. The process is easy, but the potatoes always feel elegant in the end.
It’s pretty obvious that I absolutely adore potatoes (you can find endless potato recipes on my blog) and all of the different ways you can cook them. I’m a sucker for roasted baby potatoes and roasted red potatoes, but the steaming method in this recipe has a special place in my heart. I don’t have to turn on the oven; the process is almost hands-off, and each potato is buttery from the inside out.
But the pièce de résistance on each potato is from a simple technique I learned from a chef years ago: partially peeling only the center of the potato. It’s a small detail that shows your guests that even the most humble ingredients deserve a little extra love. When these tender, partially peeled gems are tossed in emulsified melted butter and finished with fresh chives, they become a glistening, pillowy dream that feels more gourmet than your average weeknight side dish.
Ingredients and Substitutions
I kept the ingredients simple for this buttered potato recipe and used the best quality I could find. Because quality ingredients = a quality dish. Here’s what I used:
- Potatoes – Any type of baby potatoes, like red, yellow, or new potatoes, will work. I prefer to cook them whole, but halved or quartered baby potatoes also steam well. You may need to adjust the cooking time, though.
- Butter – I used unsalted butter.
- Herbs – I garnished the steamed baby potatoes with fresh chives, but parsley, rosemary, and green onions would also add an herbaceous pop of freshness.
- Seasonings – Just salt and pepper.
How to Steam Baby Potatoes
Boil the water: Before cooking, I place a steamer basket in a large pot and fill it with just enough water to reach the bottom of the basket. I heat the water to a boil.
Peel the potatoes: While I wait, I peel only the centers of the potato skin (leaving the peel on the top and bottom). This isn’t necessary, but it is a very simple way to let my family or dinner guests know I put a little extra care into their dish.
Steam: I place the partially peeled potatoes in the steamer basket, cover the pot, and let them steam until tender.
Melt the butter: Meanwhile, I melt the butter in a large frying pan. I continuously swirl the butter around in the pan to keep it emulsified.
Toss in butter: When my potatoes are done steaming, I transfer them to the pan with the butter, sprinkle salt and pepper on top, and toss them in the emulsified butter. I garnish them with fresh chives right before serving.
Chef Tip + Notes
Perfectly steamed potatoes need the right texture. After 20 to 25 minutes of steaming, my potatoes were firm on the outside and fluffy on the inside. I check for doneness by inserting a fork into one of the potatoes around the 20-minute mark. If it glides in with very little resistance and doesn’t fall apart, the potatoes are done steaming.
- Even-sized potatoes: Choose potatoes that are close in size for more even steaming.
- Steam in stock: Sometimes, when I want more flavor, I’ll steam the potatoes in boiling vegetable stock instead of water.
- Swirl the butter: Keep the pan with the melted butter constantly moving, or else those milk solids will separate, burn, and ruin the emulsion.
- Toss in herb butter: An easy way to take this already outstanding potato side dish to the next level is to toss the potatoes in herb and garlic butter instead of plain butter.
Serving Suggestions
I first made steamed potatoes with melted butter when I needed a side dish for my classic Chicken Florentine. Turns out, the two were practically made for each other. The buttery potatoes soaked up the cheesy Mornay sauce and complemented the pan-fried chicken perfectly.
Since then, they’ve been a side we’ve been loving on family steak nights. My daughter likes to flatten each potato with her fork and melt a pat of roasted garlic butter on top, kind of like her own version of roasted garlic mashed potatoes.
I also serve these potatoes alongside roasted chicken or grilled pork tenderloin during summer grilling season. I’ll finish the meal with a salad or green beans on the side.
Make-Ahead and Storage
Make-Ahead: I try to serve these potatoes as soon as they’re tossed in the butter to keep them fluffy. If needed, keep the buttered potatoes in the covered skillet on low heat for up to 30 minutes. Then, re-toss them right before serving.
How to Store: The butter-glazed potatoes can be covered and refrigerated for 4 days.
How to Reheat: Gently pan-fry leftover potatoes in a covered skillet over low-medium heat with a little more butter until warmed through.
More Potato Side Dishes
Steamed Buttered Potatoes Recipe
Ingredients
- 3 pounds baby potatoes, red or yellow
- 4 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh chives, optional
- salt and pepper to taste
Instructions
- Add water to a large pot just until it reaches the bottom of the steamer basket, then bring to a boil over medium-to-medium-high heat.
- Optional: peel just the center of the potatoes. The tops and bottoms should still have the peelings on them.
- Place the potatoes in the steamer basket, cover with the lid, and cook for 20 to 25 minutes, or until the potatoes are tender.
- While they are cooking, add the butter to a large frying pan over low heat. Swirl the butter around in a circular motion to melt it and keep it emulsified.
- When the potatoes are done, add them to the pan, season with salt and pepper, and fold the potatoes into the emulsified butter. Garnish with optional chives.
Steamed Buttered Potatoes Recipe