Who says Boiled Potatoes have to be bland? These savory spuds make the perfect side for breakfast, lunch, or dinner!
One of the first dishes I learned how to cook was boiled potatoes. I was at a friend’s house. She and her mother were preparing for their family’s St. Patrick’s Day dinner, which also included corned beef and roasted cabbage. “We call these salt potatoes,” the Irish mama explained, “because after they boil to tender perfection, we butter them up and coat them with salt!” By the time they were ready, my bestie and I were almost drooling over the kitchen counter—they looked so good!
Boiled potatoes are a classic side dish, not just for potato-loving Irish folk, but around the world. And why wouldn’t they be? They’re incredibly accessible! There’s no need for an oven or grill. All you need is a stove and your trusty pot. In three simple steps, you’ll have a savory side that pairs perfectly with a wide range of mains.
The beauty of this recipe is that it’s so versatile. My grandma, for instance, likes to add Italian seasoning, olive oil, and fresh oregano for garnish. The tasty potentials are plentiful, so put on your apron and have fun!
Boiling vs. baking: which is better?
I’ve lost count of the various ways to cook and serve potatoes, but boiling and baking are two of my favorite methods. Each has its own benefits, depending on the occasion. Boiling is a quick and easy way to get potatoes tender with minimal fuss. You’ll get perfectly tender potatoes every time.
On the other hand, baking potatoes is ideal if you’re after crispy edges and deep flavor from slow-roasted seasonings. Both have their merits, but if you’re short on time, boiling is the way to go!
How do I store leftovers?
Once cooled to room temperature, leftover boiled potatoes can be stored in an airtight container. Refrigerate them for 3-4 days. Keep in mind that over time, the butter will solidify again, but it will melt once it’s reheated. For reheating, roast them in the oven at 400°F for 8-10 minutes, or until they’re warm all the way through.
Serving suggestions
Once you’ve garnished your boiled potatoes with fresh parsley or another favored herb, the pairing potentials are nearly limitless. What goes well with boiled potatoes? A better question is—what doesn’t?
For an excellent breakfast, try them with Egg Skillet, Protein Waffles, or Egg Bites with Cottage Cheese. They also make a great side for a Roasted Chicken or Blackened Salmon. Or, if you’re more in the mood for red meat, you can’t go wrong with a juicy Rosemary Steak! And don’t forget your veggies—some Garlic Sautéed Spinach and Easy Asparagus Stir-Fry should hit the spot.
Ingredients
- 1 1/2 pounds small new potatoes washed and scrubbed; cut in halves or quarters if large
- 1 tablespoon salt for the water
- 3 tablespoons unsalted butter melted
- Kosher salt to taste for seasoning the potatoes
- Freshly ground black pepper to taste
- Fresh parsley or green onions chopped (optional garnish)
Instructions
- Place the potatoes in a large pot and cover with cold water by at least an inch. Add the salt and bring the water to a boil.
- Reduce the heat to a simmer, and cook until fork-tender, about 12-18 minutes, depending on their size.
- Drain the potatoes and return them to the pot or a serving bowl. Drizzle the melted butter over them.
- Season with salt and freshly ground black pepper and toss gently to combine. If desired, garnish with fresh chopped parsley or green onions before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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