How to Cook Potatoes

Name: Buttered Herb Potatoes With Yukon Gold
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1½ lb yukon gold potatoes, cut into 1-inch cubes; 4 tbsp salted butter, softened; 1 tsp minced fresh herbs such as thyme, rosemary, or sage; 1 tbsp kosher salt; ¼ tsp ground black pepper; salt to taste

Buttered herb potatoes are a simple side dish made with cubed Yukon golds finished with softened butter and fresh thyme, rosemary, or sage. The key is cutting potatoes uniformly and seasoning generously for even cooking and maximum flavor absorption.

🥗Vegetarian 🏷️Sides 🏷️Suvie 🏷️Starch cooker 🏷️Potatoes 🏷️Yukon gold

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1½ lb yukon gold potatoes, cut into 1-inch cubes
4 tbsp salted butter, softened
1 tsp minced fresh herbs such as thyme, rosemary, or sage
1 tbsp kosher salt
¼ tsp ground black pepper
salt to taste

6 Ingredients

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Instructions

1
Fill the water reservoir located on top of the Suvie Starch Cooker to the 3 liter line.
2
Place potatoes in the strainer insert with 1 tbsp kosher salt, place the strainer insert into the pasta pot (green handles), and place the pot lid on top of the pot.
3
Lift the door to the Suvie starch cooker. Place the pasta pot on the hot plate inside with the handle facing the back of the appliance. Close the door to the starch cooker.
4
Select "Cook" on the display screen of the appliance and select "Potatoes". Choose "Cut Potatoes" and set to cook for 20 minutes. Ensure the drain tray is in place and hit "Cook" or "Schedule".
5
After your potatoes are done cooking, remove from starch cooker and stir in 4 tbsp softened butter, 1 tsp minced fresh herbs, ¼ tsp ground black pepper, and salt to taste.

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Tips & Notes

Pro tips

Cut potatoes into uniform 1-inch cubes so they cook evenly and at the same rate.
Add butter while potatoes are still hot so it melts and coats every piece thoroughly.
Taste and adjust salt at the end—kosher salt amounts vary by brand and packing density.
Fold in fresh herbs gently just before serving to preserve their flavor and color.

Substitutions

Salted butter → unsalted butter (add ¼ tsp extra salt to compensate)
Fresh thyme, rosemary, sage → dried herbs (use one-third the amount or ½ tsp total)
Kosher salt → sea salt or table salt (reduce quantity by about 25% as it's denser)

Storage & make-ahead

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a little water.

Equipment

starch cooker

Common Questions

How do I know when potatoes are done cooking?

Pierce the largest cube with a fork—it should slide through with no resistance. Typically 15–20 minutes depending on cube size and cooking method.

Can I use a different potato variety?

Yes. Russets work but are starchier and may break apart; red bliss and baby potatoes hold shape better. Adjust cooking time based on size.

Should I peel the potatoes?

The recipe does not specify peeling. Yukon golds have thin, edible skin. Peel before cutting if you prefer, or leave skin on for texture and nutrition.