These Steamed Potatoes with herbs are a simple and healthy side dish that pairs well with a variety of meals. With only a few minutes of hands-on time, you can turn basic potatoes into a savory delicious side dish. It’s a great recipe to have on hand for any occasion from a weeknight meal, Sunday supper or holiday dinner!

Steamed potatoes with fresh herbs in circular white bowl.

I originally shared this recipe on 3/26/15. I have updated the post to share it with you again today.

Table of contents

Jump to Recipe·Print Recipe

Why we love Steaming Potatoes

Potatoes are wonderful to enjoy year-round because, like other root vegetables, they’re a perfect storing crop. We love buying them from local farms to help reduce our carbon footprint to help protect this beautiful planet. 

So, no matter when you enjoy potatoes, you will love this simple recipe for steamed potatoes! It can be customized with various herbs depending on your menu and the season. Plus, it is ready in under 30 minutes.

The best part is they’re simple to prepare, leaving you tons of time to worry about the rest of dinner. Just wash, chop, steam, and toss with butter, yogurt, salt, and herbs – that’s it. It really can’t get any simpler than that!

Plus, this recipe is a wonderful side for a special holiday dinner or can be paired with comforting dishes for a cozy Sunday supper. Of course, it is also a basic side for a busy but tasty weeknight dinner. It’s healthy, easy to make, and pairs well with so many meals. 

Steamed Potatoes Recipe Ingredients

the ingredients on a white table with text overlay
  • Thin-Skinned Potatoes: Be sure to use waxy potatoes. (See our note below to learn the difference between russet or floury potatoes.) In the market, thin-skinned waxy potatoes can be sold as any of the following: Yukon Gold, Red Potatoes, Red Bliss, Baby Potatoes, New Potatoes, White Potatoes, Chef’s Potatoes and more! Any color or even a mix of waxy potatoes will work. No matter which size or color you choose, the key to perfectly steamed potatoes is to cut them so they are even in size. If you work with mini or baby potatoes, no need to cut them; however, the cooking time will vary slightly.
  • Chopped Fresh Herbs: Fresh herbs add a flavorful freshness to this dish. We used a blend of parsley, dill, and chives; however, feel free to use your own blend, keeping with tender stemmed herbs such as tarragon or basil. Woody herbs like rosemary or thyme are too strong for this savory dish.
    Unsalted Butter: So, we always recommend using unsalted butter to ensure a fresh product as well as controlling the salt content in each recipe. And, for this particular dish, use room temperature unsalted butter so that the butter melts into the hot potatoes more easily.
  • Greek Yogurt: Greek yogurt adds a protein-packed, lower-calorie, slightly creamy tanginess to the butter-herb coating. Feel free to use regular or low-fat plain Greek yogurt.
  • Seasonings: Pepper, preferably white pepper and coarse kosher salt.

Chef Katie’s Pro Tip: Waxy potatoes are thin-skinned potatoes with a creamy interior and are best cooked with moist heat like steaming or boiling. They hold their shape and become deliciously smooth and creamy with these cooking methods. Floury potatoes, such as russets, Idaho potatoes or baking potatoes have a dry, starchy and fluffy texture that is best prepared with dry heat cooking methods like baking or deep frying.

How To Steam Potatoes

Preparing pot with steamer basket. And adding potatoes and covering.

Step 1: Prepare Pot

In a large saucepan fitted with a steamer basket, bring 1-2 inches of water to a boil.

Step 2: Cook Potatoes

Add potatoes, cover, and cook until fork-tender, 14-16 minutes. The timing will depend on the size of the potatoes and the exact variety. Smaller pieces or marble potatoes will cook faster.

Mixing steamed potatoes with butter, oil, yogurt, salt, herbs, and pepper.

Step 3: Dress Potatoes

Carefully transfer potatoes to a large bowl. Add butter, oil, yogurt, salt, herbs, and pepper. The butter will melt into the potatoes as you toss to coat. Serve hot or warm.

Steamed potatoes in circular white serving bowl with a spoonful of potatoes in serving spoon.

Steamed Potatoes Tips

Serving Tips

These simple steamed potatoes can be served hot, warm or at room temperature. Even if you are planning on making ahead and serving at a later time, be sure to add the butter and yogurt to the potatoes while they are piping hot to ensure that the butter will melt properly. 

If serving this dish at a holiday meal, this easy recipe pairs well with roasted ham, roasted turkey, and even pork loin. Or whip up this recipe for a Sunday supper or family meal and pair with crispy chicken or this delicious spatchcocked roasted chicken with tarragon. And finally, this side is perfect for a variety of easy weeknight meals, too!

Make Ahead

These steamed potatoes with herbs can be stored in an airtight container in the fridge for up to 2 days. When ready to enjoy, reheat in the microwave or in a covered dish in the oven until warmed through.

Variations And Substitutions

The best part of this easy, simple recipe is that you can add your favorite seasoning based on what fresh herbs you can get your hands on. Some of our favorite variations are mixing in tarragon or basil in places of the chives, parsley, and dill.

How to serve Steamed Red Potatoes

If serving these steamed potatoes for a holiday meal, transfer them to a thick casserole dish or serving dish and cover to keep them warm until the meal is served. You can keep them warm in a warming oven too in an oven safe dish.

Once you learn how to steam potatoes, you’ll make them all the time! They go with everything. I like to pair them with a roasted main course like my Crispy Baked Chicken Thighs or Panko Cod plus a green veggie side like Brussels Sprouts with Hazelnuts or Balsamic Green Beans with Walnuts.

FAQs For Steamed Potatoes

How long do you steam potatoes?

Steam potatoes for about 14-16 minutes on medium heat. Keep in mind, the cooking time will depend on the size of your potato; larger will take longer while smaller will be done quicker. You will know when the potatoes are done when you can easily pierce with a paring knife or fork.

What are the best potatoes for steaming?

Baby potatoes also referred to as new potatoes, are the best for steaming. These potatoes are harvested before reaching maturity, except for mature round red potatoes which are also called new potatoes because of their small stature. Due to their size, these smaller spuds cook the quickest when steamed and therefore, the preferred type.

Can you steam potatoes without a steamer basket?

Yes, you can steam potatoes without a basket! Here are a few methods you can use to achieve the same effect:
1) Fill a medium pot with a 1/2 inch of water and place three golf ball-sized balls of foil in the bottom. Rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Then, add the potatoes to the plate, cover, and steam until fork tender. Carefully remove the potatoes from the plate and follow the rest of the directions according to the card.
2) Place potatoes in a microwave-safe bowl with a tablespoon of water, cover with plastic wrap (or you can use a microwave-safe plate), and cook until tender, checking frequently – approximately 5 minutes. Be aware that the potatoes may have a slightly shriveled appearance but will give you that “steamed” flavor you are looking to achieve in this dish.

Do you wash potatoes before cooking them?

Since the potatoes aren’t peeled, you will want to wash them thoroughly. To do this, vigorously scrub the outside with a scrub brush and water to remove any dirt or chemicals.

Can you steam potatoes in a rice cooker?

Sure can! Place potatoes and water in your rice cooker and choose the steam function. Set the timer for 45 minutes and that’s it!

What is the best way to store potatoes?

Potatoes are “live” and will start sprouting after a few days. Keep them in a cool, dark place in a breathable bag made from mesh or paper. Keep them away from onions too as they will encourage sprouting. Use within a few days or store them in the refrigerator for longer storage. Note: refrigerated potatoes should not be cooked with high dry heat cooking methods such as roasting, grilling or frying. Steaming them however is fine since acrylamide is only an issue above 248 degrees F.

Additional Easy Steamed Vegetable Side Dish Recipes

  1. Easy Steamed Butternut Squash is a simple yet flavorful side dish.
  2. Flavorful Steamed Cauliflower with Herbs is a low-calorie side to round out your dinner.
  3. This easy Steamed Broccoli with Lemon is one the kids will enjoy too!
  4. Simple Brussels Sprouts is ready in 8 minutes flat.

Additional Healthy Potato Recipes

Close -up overhead shot of steamed potatoes with fresh herbs in a circular white bowl.

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make these recipes, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up overhead shot of steamed potatoes with fresh herbs in a circular white bowl.

Simple Steamed Potatoes with Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Print Recipe

Description

Steamed Potatoes are a simple, healthy, and naturally gluten-free vegetable side dish that pairs well with a variety of meals. This classic tasty dish is a one-pot recipe that uses a handful of pantry staples and is ready in under 30 minutes!

Ingredients

Units Scale
  • 4 cups thin-skinned potatoes, cut into 1-inch pieces
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plain Greek yogurt
  • 3/4 teaspoon kosher salt
  • 2 tablespoons chopped herbs
  • Freshly ground pepper to taste, preferably white

Instructions

  1. Bring 1-2 inches of water to a boil in a large saucepan fitted with a steamer basket.
  2. Add potatoes and cook, covered until tender when pierced with the tip of a paring knife, 14 to 16 minutes.
  3. Carefully transfer the potatoes to a large bowl. Add butter, oil, yogurt, salt, herbs and pepper and toss to coat. Serve hot.

Notes

  • Storage Tip: Store unused, thin-skinned potatoes in the fridge to prevent sprouting. 
  • Serving Tip: Serve hot, warm, or at room temperature. If you’re planning on making ahead and serving at a later time, add the butter and yogurt to the potatoes while they are piping hot to ensure that the butter will melt properly. 
  • Make-Ahead: This dish can be stored in an airtight container in the fridge for up to 2 days. Reheat in the microwave or a covered dish in the oven until warmed through. 
  • Variations: Feel free to add whatever fresh herbs you have on hand, keeping with tender stemmed herbs variety such as tarragon or basil. Woody herbs like rosemary or thyme are too strong for this savory side. 
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side dish
  • Method: Stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 169
  • Sugar: 1 g
  • Sodium: 215 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 4 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.