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This Boiled Potatoes recipe is so easy and such a flavorful side dish that’s ready in 30 minutes. Made with butter, garlic, and fresh herbs, these potatoes are creamy, tender, and bursting with flavor.
Want more potato side dishes? Try my classic Mashed Potatoes, Twice Baked Potatoes, or Red Skinned Mashed Potatoes.
What I Love About This Recipe
- Unlike a lot of potato recipes, these boiled baby potatoes have just a few steps – Boil, drain, and season with butter, garlic, and herbs. Done.
- Lots of garlicky, herby flavor. So. much. flavor.
- It’s a fix-it-and-forget-it side dish, ready to go in just 30 minutes.
recipe walk-through
Ingredients
When you only have a few ingredients, quality and freshness matters. I recommend using fresh herbs and fresh garlic, and make sure to use baby potatoes or new potatoes that don’t have any eyes or green spots.
How to Make Boiled Potatoes
- Prep the potatoes. Scrub them clean, remove any imperfections, and cut large ones in half.
- Boil potatoes. Place the potatoes in a large pot and cover with water. Bring to a boil and add salt, then boil for about 10-15 minutes or until tender but firm.
- Drain and season. Drain the water and keep the potatoes in the same pot. Toss with butter, garlic, parsley and chives. Replace the lid for about 10 minutes, giving the butter time to fully melt and soak up into the potatoes, and the herbs and garlic to blend together.
Recipe Tips
- These tiny potatoes can vary quite a bit in size, so you may need to cut them in half or even quarter them if they’re on the larger side. About half of what was in my 2-pound bag needed to be cut down, and only a few of those needed to be quartered.
- Before cutting them to size, you want to make sure to scrub them with a clean vegetable scrubber to remove any dirt or bacteria, especially since you’ll be eating the skin.
- Potatoes absorb the salt while they’re cooking and it helps bring out their natural flavors. The amount of salt may seem excessive, but trust me, it’s worth it for the best flavor.
- Test them for tenderness with a fork. The fork should slide easily into the potato, breaking it apart just slightly. Cook them too long and they will fall apart completely – you want them to hold their shape.
Serving Suggestions
This gorgeous side dish doesn’t need any type of garnish, so you can just plate them with your favorite protein. The flavors pair really well with Garlic Butter Steak Bites. We also love them with BBQ Baked Chicken Thighs, Baked Pork Chops, Chicken Fried Chicken, Roast Chicken, and Grilled London Broil.
Storage Tips
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave, adding a little more butter if they seem dry.
In my experience, cooked potatoes in general don’t freeze well. However if you wrap them tightly and squeeze out as much air as possible, you can freeze for up to 2 months. Thaw in the fridge, then microwave or heat in a saucepan on the stovetop.
Frequently Asked Questions
They are those adorable little yellow-skinned potatoes, similar in shape but much smaller than red potatoes. They are ultra creamy, and because of their small size, they don’t take long to cook. A 2-pound bag yields around 20-25 small potatoes.
The time it takes depends on the size of the potatoes. Bring the water to a boil, then lower it to a rapid simmer. Cook the potatoes until they are tender. For chopped potatoes or small whole potatoes, this will take 10-15 minutes. For larger whole potatoes, up to 30 minutes.
Always start potatoes in cold water. Starting with boiling water will cook the outside faster than the inside, resulting in a less-than-desirable texture.
More Potato Recipes to Discover
- Cheesy Scalloped Potatoes
- Smoked Sausage and Potato Sheet Pan Dinner
- Cream Cheese Mashed Potatoes
- Homemade Hash Browns
- Southern Potato Salad
- Roasted Lemon Potatoes
Boiled Baby Potatoes with Garlic and Herb Butter
Ingredients
- 2 pounds Baby potatoes or fingerling
- 4 cloves Garlic minced
- 5 tablespoons Butter
- 1 tablespoon Fresh minced parsley
- 1 tablespoon Fresh minced chives
- Kosher salt to taste
- Black pepper to taste
Instructions
- Scrub potatoes clean with a vegetable scrubber. Cut any larger potatoes in half or quarters so that all of the potatoes are uniform in size (leave as many In tact as possible.
- Place in a large pot, cover with water and bring to a boil. Add 2 teaspoons of salt to the water. Turn heat down to medium and simmer potatoes until fork-tender; about 10 minutes. Turn off heat, drain the water and return potatoes to the pot.
- Stir in butter, garlic, parsley, chives, salt and pepper until potatoes are well coated. Feel free to add black pepper as desired.
- Cover and let sit for 10 minutes, then serve. Season with more salt and pepper if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hello! The recipe tips says the amount of salt may seem excessive, but it’s important to bring out the flavor of the potatoes. I can’t find anywhere that specifies how much salt to use though. The recipe itself only says “to taste.” Could you please give an estimate for people like me who are inept in the kitchen, since it’s a crucial element for flavoring? Thanks in advance.
I would start with a generous pinch of salt, then give them a taste and add more if needed. The amount of salt can be a very personal taste.
Hi Kristin,
Can these potatoes be made the day before? Even if it’s to just have the potatoes boiled and all the other ingredients just ready to go.
Is there a good way to do this? If so, please let me know how to do this recipe a head of time.
Thank you,
Dawn
Hi Dawn, That’s a tough one, because technically, sure you could make them ahead of time. But I haven’t personally tried it so I think it would be a little dificult to reheat the whole dish.
These look absolutely delicious, but I have tried multiple times to print the recipe and the print button isn’t working. Please help!
Hi Diann, it really seems to be hit or miss with the print button – we’re working on it! In the meantime you can copy and paste the recipe into another document. Sorry for the trouble!
Husband’s new favorite potato recipe!
Hi Kerry,so happy that you and your family loved this recipe!
Delicious potatoes, really quick and easy
Thank you Tallulah,
So glad you enjoyed it!
Thanks for sharing your experience!