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Horizontal image of cooked small potatoes on a black plate on a white and black towel next to fresh herbs.

Lemon Baby Potatoes

  • Author: Shanna Mallon
  • Total Time: 40 minutes
  • Yield: 5 servings 1x


No matter what you are cooking this week, these lemon baby potatoes are the simple and quick side dish you need to make.


  • 1 1/2 pounds baby Dutch gold potatoes
  • 1 tablespoon plus 1/2 teaspoon kosher salt, plus more to taste
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup homemade or low-sodium chicken stock
  • 2 tablespoons white wine
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper, or more to taste


  1. Cover potatoes with water in a large stockpot. Add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until tender, about 10-20 minutes.
  2. Drain potatoes in a colander. Transfer to a cutting board, and cut in half lengthwise.
  3. Heat the oil in a large skillet over medium-low heat. Add garlic and cook until soft, about 2 minutes.
  4. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
  5. Stir in stock, white wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
  6. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice. Add salt and pepper to taste.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Vegetables
  • Method: Stovetop
  • Cuisine: Side Dish

Keywords: lemon, potato, white wine, chicken stock, garlic