This Boiled Potatoes Recipe is the easiest way to cook potatoes and there is no peeling required. New potatoes are the best for boiling because they have delicate skins and are so creamy and buttery in the center. These potatoes are excellent drizzled with melted butter, extra virgin olive oil, and sprinkled with kosher salt and herbs.
Boiled potatoes are a tasty and easy side dish that pairs well with …………………………
This recipe pretty much makes itself with very little prep required. I usually make potatoes with just butter but adding a drizzle of extra virgin olive oil made the flavors really shine. So simple and so delicious.
Ingredients
The key to making great boiled potatoes is in using equal-sized potatoes so they cook at the same rate. If your potatoes are a little larger, you can cut them in half.
- 1 1/2 – 2 lbs Potatoes – you can use small yellow or red potatoes
- Unsalted butter – melted and drizzled over the potatoes
- Extra virgin olive oil – drizzled over the cooked and drained potatoes
- Salt – I salt the boiling water with fine sea salt then sprinkle the cooked potatoes with kosher salt.
- Black Pepper – sprinkle over the cooked potatoes, adding it to taste
- Parsley – this is optional but it sure adds beautiful color and fresh flavor to the potatoes.
Variations
There are so many variations for boiled potatoes. You can keep it simple or try some of these substitutions and additions:
- Herbs: You can use either parsley, fresh dill, or chives, or a combination of herbs.
- Salt: You can use a coarse salt like kosher or Maldon salt, or a fine sea salt to season the potatoes, just add it to taste.
- Parmesan: Freshly grated parmesan is an excellent garnish for boiled potatoes.
These Boiled Potatoes are a staple recipe for our family and they are impressive enough for company. They have tons of flavour and I appreciate how easy they are to cook.
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Buttery Parsley Potatoes
- Total Time: 20 mins.
- Yield: 4 1x
Description
These Buttery boiled potatoes are a simple and delicious side dish or just as a scrumptious vegetable to any meal. It is one of my all-time favourite recipes, loaded with flavours and herbs!
Ingredients
- 5 lbs (2 kilograms) baby potatoes, cut into the half
- 2 teaspoons kosher salt
- 1 bay leaf (optional)
- 3/4 cup unsalted butter (melted)
- 1 bunch parsley, finely chopped (1 cup)
Instructions
- Wash and scrub potatoes with a clean kitchen cloth (no need to peel them) and cut these baby potatoes in halves or even into 1 ½″ thick pieces, so the potato pieces are even-sized.
- Now in a pot, add enough warm water to cover the potatoes. Add 1 teaspoon salt and 1 bay leaf.
- Bring it to a boil and then reduce heat to simmer.
- Boil partially covered for about 10-15 minutes (depending on size) until potatoes are tender.
- Drain the water of potatoes.
- Add potatoes in a large mixing bowl or back to the pot.
- Add melted butter and toss to coat well
- Sprinkle 1 teaspoon kosher salt or to taste. Mix it thoroughly.
- Garnish with a fresh chopped parsley leaves and toss to combine.
- Remove and serve.
Notes
- Yukon gold potatoes or Red potatoes varieties work well for this recipe, but you can use regular baby potatoes with smooth skin without any brown spots or blemishes .
- Bay leaf is totally optional but it infuses the potatoes with more flavour.
- Make sure to not overcook the potatoes or they will break and fall apart.
- There is no need to peel the potatoes. If desired, remove the skin of each potato. Cut them into halves or in small sizes or boil them whole.
- It’s easier to toss the potatoes with butter in a large mixing bowl.
- Additionally, you may sprinkle grounded black pepper or garlic powder for more flavour.
- Prep Time: 5 mins
- Cook Time: 15 mins.
- Category: Side dish
- Cuisine: American
