Buttered Baby Potatoes with Dill Peas Spring Onion / WTBBQ

The Potato Side I Make When the Meat Is Doing the Heavy Lifting
Not every barbecue plate needs a crunchy, heavily seasoned potato moment. Sometimes I want the meat to carry the smoke and spice, and I just need the side dish to bring calm, gloss and a bit of green freshness. That’s where these buttered baby potatoes come in. They’re soft without being bland, buttery without tipping into excess and brightened with dill, peas and spring onion so the bowl feels awake rather than sleepy.

Why This One Works So Well with Rich Barbecue Food

I like this recipe because it doesn’t compete for attention. It sits on the plate and quietly makes everything else taste better. A sticky rib, a hot chicken skewer, a beefy sausage, all of them benefit from something tender and lightly herby on the side. If I’m planning a full spread, I usually put this into my list of BBQ potato side dish ideas for every grill menu because it fills the gap between rich baked potatoes and sharper salad-style dishes.

A bowl filled with buttered baby potatoes, dill, peas, and spring onions mixed together. — Buttered baby potatoes mixed with fresh dill, peas, and sliced spring onions.

A Softer, Greener Take on Potatoes for the Grill

The peas and dill change the character of the bowl completely. Without them, this would be a perfectly decent buttered potato side. With them, it gets a fresher edge and a little sweetness that works beautifully against smoky meat. That’s why I often serve it next to creamy bacon potato salad with mustard dressing when people want options. One bowl gives you tang and richness, the other gives you buttery warmth and herbs.

My Favourite Time to Put These on the Table

These are brilliant when the barbecue menu is already spicy or sticky and I don’t want every side charging in at full volume. They’re especially good with chicken, pork and anything with chilli in the glaze. I also like them with spiced potato wedges with harissa yoghurt on a bigger spread, because the contrast between cool spice and gentle butter works well. For a sweeter angle, sweet potato side with feta lime and coriander is another one I often pair into the same menu. If I’m choosing an outside side dish to go nearby, grilled corn butter sea salt makes perfect sense.

Ingredients for 4 People

1 kg baby potatoes
150 g frozen peas
60 g unsalted butter
2 tbsp extra virgin olive oil
4 spring onions, finely sliced
20 g fresh dill, roughly chopped
1 tbsp chopped flat-leaf parsley
1 lemon, zest finely grated
1 tbsp lemon juice
1 tsp fine sea salt, plus extra for the cooking water
1 tsp cracked black pepper
1 small garlic clove, finely grated, optional
2 tbsp crème fraîche, optional for a slightly creamy finish

Ingredient Notes

Baby potatoes are the whole point here. Their skins are thin, their texture stays smooth and they don’t need much fussing. I leave the skins on because that gives the bowl a more natural look and a slightly earthy flavour, which sits nicely with butter and herbs. Try to choose potatoes of a similar size so they cook evenly and look tidy once dressed.

Fresh dill is worth using here rather than dried. Dried dill has its place, but this recipe leans on freshness and softness, and fresh dill gives the bowl that almost grassy, cool aroma that lifts the butter. The lemon is not there to make the dish sour. It’s there to sharpen the edges and stop the butter from turning the whole thing too heavy.

Equipment Needed

You only need a large saucepan, a colander and a wide sauté pan or large frying pan for finishing the potatoes in butter. I like using a pan with a broad base because it lets the potatoes tumble through the butter gently rather than piling up and splitting.

A sharp knife and chopping board are enough for the herbs and spring onions. If you’re grating lemon zest and garlic, a microplane is useful, though a fine grater will do the job. This is an easy side dish to manage while the grill is busy, which is part of its charm.

Instructions

Step 1: Boil the Potatoes

Wash the baby potatoes well and place them in a large saucepan. Cover with cold water and add a generous pinch of salt. Bring to the boil, then simmer for 15 to 18 minutes, depending on size, until tender when pierced with a knife.

Step 2: Add the Peas

In the last 2 minutes of cooking, add the peas to the same pan. Drain everything together and leave in the colander for a minute so excess moisture can evaporate.

Step 3: Warm the Butter Base

Set a wide sauté pan over low to medium heat. Add the butter and olive oil. Once the butter melts, stir in the spring onions and cook gently for 1 to 2 minutes until just softened. Add the garlic if using and stir for 20 seconds.

Step 4: Coat the Potatoes

Add the drained potatoes and peas to the pan. Sprinkle in the fine sea salt and black pepper. Toss gently for 2 to 3 minutes so the potatoes are coated in the buttery mixture and pick up the softened spring onion.

Step 5: Finish with Herbs and Lemon

Take the pan off the heat. Add the dill, parsley, lemon zest and lemon juice. Toss again carefully. If you want a slightly silkier finish, fold in the crème fraîche right at the end.

Step 6: Taste and Serve

Check the seasoning. Add extra salt or pepper if needed. Spoon into a serving bowl and scatter a few extra dill fronds or sliced spring onion over the top before serving.

Cooking Technique Notes for Buttered Baby Potatoes

The thing that makes this recipe work is restraint. I’m not trying to fry the potatoes or crush them into a mash. I just want them coated and lightly glossed. That means boiling them until tender but not splitting, then handling them gently in the pan. If you toss them too aggressively once cooked, the skins tear and the outside goes grainy. That’s fine in a smashed potato recipe, but not here.

Adding the herbs off the heat makes a big difference too. Dill loses its fresh edge if you cook it too hard, and spring onion tastes brighter when only lightly softened. The final lemon zest and juice wake up the butter, almost the way a squeeze of lemon perks up fish. It doesn’t shout. It just keeps the whole bowl from slipping into softness without contrast.

What to Serve with This Recipe

These potatoes are especially good with stronger barbecue flavours because they calm the plate down. I’d pair them with sticky pork ribs, chilli chicken skewers or smoky sausages, anything with a pronounced glaze or rub. They’re also very good with lamb if you’ve got herbs in the marinade. The butter and dill feel natural next to meat that already has a savoury edge without needing extra sweetness.

For a fuller spread, I like to put these beside crunchy, punchier sides so the table doesn’t become too rich. A slaw, cucumber salad or yoghurt-based dip all help. Something like fennel cabbage slaw with lemon would be spot on. If the main has a bit of fire to it, mango habanero creamy lime dip somewhere on the table also makes sense.

Wine and Beer Pairings

For wine, I’d go for a Pinot Grigio with decent acidity and a clean finish. It works with the butter without weighing things down and picks up the lemon and herbs nicely. A dry Chenin Blanc also suits this recipe well, especially if the barbecue main has a little sweetness in the glaze. Chenin has enough freshness to keep the pairing lively, with just enough roundness to sit comfortably beside buttery potatoes.

For beer, a lager is the easy, reliable option. Clean, crisp and not too bitter, it lets the herbs and butter stay clear. If you want something with a bit more personality, try a wheat beer. That gentle softness and slight citrus note work very nicely with dill, spring onion and lemon, especially if you’re serving grilled chicken or lighter pork dishes.

FAQ

Can I make buttered baby potatoes ahead of time?

Yes, to a point. You can boil the potatoes earlier in the day, then finish them in the butter and herb mixture just before serving. That keeps the texture neat and the herbs bright.

Do I have to peel baby potatoes?

No, I would not. The skins are thin and delicate, and they add a little texture and flavour. Just give them a proper wash before cooking.

Can I use garden peas or petit pois?

Both work well. Petit pois are slightly sweeter and more delicate, while standard garden peas bring a more classic pea flavour.

What can I use instead of dill?

Chives, parsley, tarragon or a little mint can all work. Each changes the feel of the dish slightly, but all suit buttered potatoes nicely.

Why did my potatoes fall apart?

They were either overcooked or tossed too hard once tender. Keep an eye on them while boiling and handle them gently in the finishing pan.

Are buttered baby potatoes good for barbecues?

Yes, especially when the rest of the menu is rich, spicy or smoky. They bring softness, freshness and a little breathing room to the plate.

Can I serve them cold?

You can, though I think they’re best warm. Cold, they become more like a simple dressed potato salad and lose some of that buttery appeal.

Tips for Success with Buttered Baby Potatoes

The best buttered baby potatoes come from stopping a minute before you think you need to. Pull them once they’re tender, not collapsing. Residual heat keeps working for a bit, and you want them strong enough to survive the pan finish without turning ragged. I also like to drain them well before adding butter. Water is the enemy of a glossy finish, and even a small puddle can make the coating feel thin.

Use enough seasoning. This recipe is gentle, but it should not be timid. Potatoes need salt, especially when the flavours are butter, peas and herbs rather than cheese or chilli. Lemon is your secret tool here. A little zest and a spoonful of juice can wake up a whole pan and make the butter feel more precise instead of merely rich.

Recipe Variation Suggestions

You can shift this recipe around quite easily depending on what the barbecue menu needs. A spoonful of capers brings little briny bursts and works nicely if you’re serving fish or chicken. A handful of broad beans can stand in for some of the peas if you want a slightly firmer, more summery texture. Chopped mint makes it fresher, while tarragon takes it in a softer aniseed direction.

If you want more body, add crème fraîche or even a little soft goat’s cheese right at the end so it melts into the warm potatoes. For a smokier version, stir through finely chopped charred spring onions from the grill instead of using them raw in the pan. That gives the bowl an extra barbecue note without changing its calm, buttery shape too much.

Storage and Reheating for Buttered Baby Potatoes

These buttered baby potatoes will keep in the fridge for up to 3 days in a sealed container. The herbs lose some brightness over time, but the flavour still holds up well.

To reheat, warm them gently in a frying pan over low heat with a small knob of butter or a splash of olive oil. You can also use the microwave, though the texture will be softer. I like to add a fresh pinch of dill or extra spring onion after reheating so the bowl perks back up.

Health Benefits

This recipe leans on simple ingredients, which is one reason I like it so much. Potatoes bring potassium, fibre and useful carbohydrates, peas add a little protein and extra fibre, and the herbs contribute freshness and small amounts of vitamins and minerals. Because the flavour comes from butter, lemon and herbs rather than heavy sauces, the dish feels balanced and clean on a barbecue plate.

It’s still a buttery potato side, so I’m not pretending it’s some sort of spa lunch. Still, it gives you a gentler option compared with heavily cheesy or loaded sides. That can be very useful when the main meats are rich and the rest of the table already has dips, glazes and plenty of smoke.

Alternatives for Dietary Needs

For a gluten-free version, this recipe is usually suitable as written, though it’s always worth checking any crème fraîche or packaged ingredients. For a vegetarian version, it already fits neatly. For an egg-free and nut-free side, it’s also straightforward.

For a dairy-free version, swap the butter for olive oil or a dairy-free butter alternative. Skip the crème fraîche or use a dairy-free version if you want that softer finish. If you want a lighter take, reduce the butter slightly and add more lemon and herbs so the flavour still feels complete.