Mini Potatoes with Butter in a Pan

A heartwarming recipe for buttery mini potatoes crispy on the outside and creamy inside, reminiscent of childhood memories in a cozy kitchen.

Course Breakfast, Side Dish, Snack

Cuisine American, Comfort Food

Keyword Butter Potatoes, Comfort Food, Easy Recipe, Mini Potatoes, Pan-Cooked Potatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 180kcal

1 lb Mini Potatoes (such as baby Yukon Golds or red potatoes) Look for firm, blemish-free ones.
4 tbsp Butter Salted or unsalted; ghee is a great alternative.
to taste Salt Use freshly cracked black pepper for best flavor.
to taste Pepper Freshly cracked black pepper makes all the difference.
optional Fresh Herbs (like chives, parsley, or rosemary) Sprinkle over just before serving.

Rinse the mini potatoes well and dry them thoroughly to ensure crispy skins.
Heat a large skillet or nonstick pan over medium heat. Add a generous knob of butter and let it melt.

Toss your dry mini potatoes into the pan. They should sizzle when they hit the butter.
Sprinkle with salt and black pepper. Stir everything to coat the potatoes in buttery goodness.
Let them cook for 15-20 minutes, giving them a turn every few minutes to achieve an even golden brown and crispy finish.
If desired, add chopped fresh herbs in the last minute of cooking. Serve immediately.

Do not overcrowd the pan for maximum crispiness. Use dried potatoes for best results. You can also add garlic or lemon zest for extra flavor.