These perfectly tender boiled potatoes have a buttery, creamy texture that melts in your mouth! Here’s how to boil potatoes in just 30 minutes.
Need a quick and easy side dish that goes with almost anything? Try these perfect boiled potatoes! Honestly, you might first think of bland and mushy potatoes. But I’ve tested this recipe multiple times to master the tricks to the ideal creamy texture and sweet, buttery, salty flavor.
All you need to know is the best variety of potatoes and the formula for how long to boil them. Every time we make them, Alex and I can’t stop sneaking bites from the pot! (Really.)
5 Star Reader Review
Sometimes I just need a reminder of how to make the simple stuff, like boiled potatoes. This recipe was easy and tasted great. Thank you!” -Jeannie Rivera
Choosing the Right Potato
For the best boiled potatoes, I recommend using a waxy potato, like yellow, red, Yukon gold, new, and fingerling potatoes. Waxy potatoes are a type of potato with thin, shiny skin and a creamy flesh. Here’s why to use them here:
- Waxy potatoes hold their shape when boiled because they’re low in starch. The texture when boiled is buttery and the flavor is almost sweet.
- Avoid starchy potatoes for boiled potatoes, since they fall apart. Russet potatoes are large with dark brown, rough skin. They have a fluffy texture when cooked as a baked potato, but they fall apart when boiled. Use them only if you’re planning to boil potatoes as part of making mashed potatoes.
How to Boil Potatoes
Here’s how long to boil potatoes so they’re perfectly tender (or jump to the recipe):
- Cut the potatoes uniformly: Chop the potatoes into bite-sized pieces, or slice baby potatoes in half.
- Start a large pot of salted water to a boil. Use 1 tablespoon kosher salt. It’s easiest to boil the water first, then add the potatoes (instead of starting with potatoes and water in the pot).
- Add the potatoes and boil 15 to 20 minutes. Gently add them to avoid splashes of hot water! Test if they are tender by piercing with a fork. The exact timing depends on the size of pieces and type of potato.
- Drain and season. Add salted butter or olive oil, salt and pepper. If desired, add fresh herbs like chives, thyme or oregano.
Seasonings for Maximum Flavor
The best way to flavor boiled potatoes is simply with butter and salt, in my opinion! But there are lots of ways to step up this this recipe. Here are a few of my favorite ideas:
- Salted butter or olive oil
- Fresh chives
- Thyme or oregano
- Basil or parsley
- Tarragon or dill
- Finely diced shallots
- Sour cream
- Bacon
How to Serve Boiled Potatoes
It’s hard to find a recipe that doesn’t go with these potatoes! They’re the perfect easy side dish for chicken, fish or a vegetarian main dish. Here are a few great ways to accessorize them:
- Salmon like Creamy Tuscan Salmon, Baked Salmon, Pecan Crusted Salmon, Cajun Salmon, or Quick Broiled Salmon
- Chicken like Chicken Piccata, Easy Pan Fried Chicken Thighs, Baked Chicken Breast, Baked Chicken Thighs, or Lemon Garlic Chicken
- Shrimp like Easy Cajun Shrimp, Easy Baked Shrimp, or Perfect Sauteed Shrimp
- Vegetarian or vegan mains like Ratatouille, Vegan Meatballs, Vegan Crab Cakes, Spinach Frittata, or Easy BBQ Tofu
Other Ways to Use Them
Instead of flavoring these potatoes as a side dish, you can also use them in other recipes! Use them as the basis for:
- Mashed potatoes like Mashed Potatoes, Horseradish Mashed Potatoes, or Garlic Mashed Potatoes.
- Roasted smashed potatoes like Roasted Smashed Potatoes.
- Potato salad like French Potato Salad, Classic Potato Salad, or Dill Potato Salad.
Storage and Reheating Tips
Leftover boiled potatoes keep well in an airtight container in the refrigerator for up to 4 days. It’s actually nice to make extras, since they save so well.
To reheat, use a skillet with a little butter or olive oil over medium heat. For pan fried potatoes, slice cold boiled potatoes and fry them in butter and olive oil until golden brown.
Dietary Notes
This boiled potatoes recipe is vegetarian and gluten-free. For plant-based, dairy-free and vegan, use olive oil.
Frequently Asked Questions
It’s up to you! Leaving the skins on adds nutrients and fiber, but some people prefer the texture of peeled potatoes. If you choose to peel them, do it after boiling for easier removal.
The cooking time depends on the size of the potatoes. Baby potatoes can take as little as 10 minutes, while larger potatoes may need 20 minutes. Check for tenderness with a fork.
Yes, you can boil potatoes ahead of time and store them in the refrigerator for up to 3 days. Reheat them in boiling water or roast them in the oven for crispy skins.
Boiled potatoes are versatile! Use them in potato salad, make mashed potatoes, make home fries, or add them to soups and stews.
Perfect Boiled Potatoes
Pin RecipeThese perfectly tender boiled potatoes have a buttery, creamy texture that melts in your mouth! Here’s how to boil potatoes in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 1x
- Category: Side dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds small yellow potatoes (or other waxy potatoes like red, new, Yukon gold or fingerling potatoes)
- 2 tablespoons butter (or olive oil)
- 2 tablespoons chopped chives
- Kosher salt and fresh ground pepper
Instructions
- Bring large pot of water to boil with 1 tablespoon kosher salt.
- Wash the potatoes and cut them in half if small (or dice into bite-sized pieces if they are larger). When the water is boiling, add the potatoes and boil 12 to 18 minutes until fork tender.
- Drain and remove the potatoes to a bowl. Gently toss them with the butter, herbs, fresh ground pepper and ¾ teaspoon kosher salt (or more or less to taste: salt until the flavor pops!).
Notes
Leftover storage / reheating: Leftover boiled potatoes keep well in an airtight container in the refrigerator for up to 4 days. To reheat, use a skillet with a little butter or olive oil over medium heat. For pan fried potatoes, slice cold boiled potatoes and fry them in butter and olive oil until golden brown.
from A Couple Cooks https://ift.tt/gMmU7PE
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