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These Boiled Potatoes are an easy, flavorful side dish that’s ready in just 30 minutes. Tossed in butter, garlic, parsley, and chives, baby potatoes turn out creamy, tender, and full of flavor every time.
If you love simple potato sides, try my Garlic Roasted Baby Potatoes, Crispy Skillet Potatoes, or Loaded Smashed Potatoes next.
3 Things That Make or Break This Recipe
A few small details make a big difference with boiled potatoes. Keep these in mind before you start.
- Always start potatoes in cold water. Dropping potatoes into boiling water cooks the outside too fast while the inside stays underdone. Starting in cold water lets them heat up gradually so they cook through evenly.
- Cut for uniform size. Baby potatoes can vary quite a bit. Cut larger ones in half or quarters so everything finishes at the same time. Leave smaller potatoes whole whenever you can.
- Salt the water well. Add about 2 teaspoons of kosher salt once the water comes to a boil. Potatoes absorb salt as they cook, which seasons them from the inside out. It might feel like a lot, but it makes a real difference in flavor.
recipe walk-through
How to Make Boiled Potatoes
See the recipe card below for full, detailed instructions
This recipe comes together in three simple stages: boil, drain, and toss with the garlic herb butter. The key is nailing the texture on the potatoes and giving the butter time to soak in.
Step 1: Prep and Boil the Potatoes
Scrub the potatoes with a vegetable scrubber to remove any dirt, especially since you’ll be eating the skins. Cut any larger potatoes in half or quarters so they’re all roughly the same size, and leave smaller ones whole.
Place the potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then add 2 teaspoons of kosher salt. Reduce the heat to medium and simmer for about 10 to 15 minutes.
Check for doneness early. A fork should slide into the center of a potato with just a little resistance, and the potato should barely start to break at the edges. If potatoes fall apart easily, they’ve gone too far. Start checking around the 8-minute mark for smaller potatoes.
Step 2: Drain and Add the Garlic Herb Butter
Drain the water completely and return the potatoes to the same pot. Add the butter, minced garlic, parsley, and chives. Season with salt and pepper and stir gently until everything is well coated.
Use fresh garlic and fresh herbs here. With just a handful of ingredients, freshness really shows. Dried herbs won’t give you the same bright, vibrant flavor.
Step 3: Let the Flavors Meld
Cover the pot and let the potatoes sit for about 10 minutes off the heat. This resting time lets the butter fully melt and soak into the potatoes while the garlic and herbs blend together.
Give them one more gentle toss before serving.
Taste and adjust. Add another pinch of salt or a crack of pepper if needed. The flavor should be buttery and garlicky without being overpowering.
What Type of Potatoes to Use
Baby potatoes (sometimes labeled “baby gold” or “petite potatoes”) are the best choice for this recipe. They’re naturally creamy, cook quickly, and hold their shape well after boiling.
You can also use red potatoes, which have a similar waxy texture and hold up nicely. Fingerling potatoes work well too and add a slightly different look to the dish. New potatoes of any color are another great option since they’re young, thin-skinned, and tender.
Avoid large russet potatoes here. They’re starchier and tend to fall apart when boiled, which is great for mashing but not ideal when you want whole, intact potatoes with a buttery coating.
Serving Suggestions
These potatoes pair well with just about any protein. The garlic herb butter flavors complement both bold and simple mains. Try them with these recipes:
- Garlic Butter Steak Bites
- BBQ Baked Chicken Thighs
- Baked Pork Chops
- Chicken Fried Chicken
- Roast Chicken
- Grilled London Broil
Storage Tips
Storage and Reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in the microwave, adding a small pat of butter if they seem dry.
Freezing: Cooked potatoes don’t freeze particularly well since the texture can turn mealy. If you need to freeze them, wrap tightly and squeeze out as much air as possible. They’ll keep for up to 2 months. Thaw in the fridge, then reheat in the microwave or a saucepan on the stovetop.
Make ahead: You can boil and drain the potatoes up to a day ahead and store them in the fridge. When you’re ready to serve, rewarm them in a pot over low heat and toss with the butter, garlic, and herbs. They won’t be quite as good as fresh, but it’s a solid shortcut when you’re juggling multiple dishes.
Frequently Asked Questions
How long does it take to boil potatoes?
It depends on the size. Small whole baby potatoes or halved potatoes take about 10 to 15 minutes at a steady simmer. Larger whole potatoes can take up to 25 to 30 minutes. Start checking early and test with a fork. The potato should be tender enough to pierce easily but still hold its shape.
Can you use other types of potatoes for this recipe?
Yes. Red potatoes, fingerlings, and new potatoes all work well because they’re waxy and hold their shape after boiling. Yukon Golds are another good option with a slightly richer, buttery flavor. Avoid russets for this recipe since they’re starchier and tend to fall apart, which is better suited for mashing.
How do you keep boiled potatoes from getting mushy?
Start them in cold water so they cook evenly, and keep the heat at a steady simmer rather than a hard rolling boil. The biggest factor is timing. Start testing with a fork a few minutes before you think they’re done. Pull them off the heat as soon as a fork slides in with just slight resistance. They’ll continue to soften a little as they sit.
More Easy Potato Side Dishes
- Garlic Roasted Baby Potatoes
- Cheesy Scalloped Potatoes
- Crispy Skillet Potatoes
- Loaded Smashed Potatoes
- Cream Cheese Mashed Potatoes
- 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 potatoes are uniform in size. Leave smaller ones whole.
- Place potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat. Add 2 teaspoons of kosher salt to the water. Reduce heat to medium and simmer until fork-tender, about 10 to 15 minutes.
- Turn off the heat and drain the water. Return potatoes to the pot.
- Add butter, minced garlic, parsley, chives, salt, and pepper. Stir gently until potatoes are well coated.
- Cover and let sit for 10 minutes to allow the butter to fully melt and the flavors to blend together. Give a final gentle toss and season with more salt and pepper if desired. Serve warm.
Notes
- Start in cold water. Always start potatoes in cold water, not boiling. This ensures they cook evenly all the way through.
- Salt the water. Add about 2 teaspoons of kosher salt to the boiling water. Potatoes absorb salt as they cook, seasoning them from the inside out.
- Cut for even cooking. Baby potatoes vary in size. Cut larger ones in half or quarters so they all finish at the same time. Leave small ones whole.
- Check for doneness. Test with a fork starting around 8 minutes. The fork should slide in easily, and the potato should barely begin to break at the edges. Overcooked potatoes will fall apart.
- Use fresh herbs and garlic. With so few ingredients, fresh makes a noticeable difference in flavor. Dried herbs won’t give the same bright, vibrant result.
- Resting matters. The 10-minute rest lets the butter soak into the potatoes and allows the garlic and herb flavors to meld together.
- Potato options. Baby potatoes, red potatoes, fingerlings, and new potatoes all work well. Avoid russets, which break apart too easily for this recipe.
- Storage. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in the microwave, adding a little butter if they seem dry.
- Freezing. Cooked potatoes can be frozen for up to 2 months, but the texture may change. Wrap tightly and thaw in the fridge before reheating.
- Make ahead. Boil and drain potatoes up to a day in advance. Rewarm in a pot over low heat and toss with the butter, garlic, and herbs before serving.
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.
I used your recipe, except when the potatoes were half way cooked I drained the water and added milk just enough to cover the potatoes. Set it to low, I add all the ingredients and covered with lid. When the potatoes were done I let them set for five minutes in the pot covered. They came out perfect and creamy.
That’s awesome Cathy! Fantastic feedback, thanks for stopping by.
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!