Go Back

Buttery Baby Red Potatoes with Leeks and Fresh Parsley

These buttery new potatoes combine tender baby red potatoes with sautéed leeks, fresh parsley, and simple seasonings for an easy side dish that pairs beautifully with almost any main course. The result is a comforting, flavorful potato dish with a creamy buttery finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Calories: 196
Ingredients Method Notes

Ingredients
  

  • 2 pounds baby red potatoes
  • ¼ cup unsalted butter
  • 1 cup chopped leeks white part only
  • ¼ cup minced fresh parsley
  • 1 teaspoon low-sodium seasoned salt
  • Freshly ground black pepper to taste

Method
 

  1. Place baby red potatoes in a large pot and cover them with water.
  2. Bring the water to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 15–20 minutes.
  3. Drain the potatoes and return them to the pot.
  4. Add butter, chopped leeks, fresh parsley, seasoned salt, and black pepper.
  5. Toss gently until the butter melts and coats the potatoes evenly.
  6. Serve warm as a flavorful side dish.

Notes

  • Baby red potatoes work well because they have a creamy texture and hold their shape after cooking.
  • Cutting larger potatoes into similar sizes helps them cook evenly.
  • Use only the white and light green portions of leeks for the best flavor and texture.
  • Fresh parsley adds brightness and balances the richness of the butter.
  • Serve immediately for the best buttery texture.