Here’s a simple, classic Boiled Potatoes recipe—easy, versatile, and perfect as a side 🥔
Boiled Potatoes (Serves 4)
Ingredients
- 500–700 g (1–1.5 lb) potatoes (Yukon Gold, red, or white)
- Salt, to taste
- Optional: 1–2 tbsp butter or olive oil
- Optional garnish: chopped parsley, dill, or chives
Instructions
- Prep the potatoes
- Peel if desired, or leave skins on for a rustic texture.
- Cut into even-sized chunks (2–3 cm / 1-inch pieces) for uniform cooking.
- Boil
- Place potatoes in a pot and cover with cold water.
- Add 1–2 tsp salt.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook 10–15 minutes for cubes or 20–25 minutes for whole small potatoes, until fork-tender.
- Drain & serve
- Drain water completely.
- Optional: toss with butter or olive oil and sprinkle with herbs.
Tips
- Start in cold water for even cooking
- Don’t overcook—potatoes should hold their shape unless making mash
- Keep small potatoes whole for presentation
Variations
- Herbed potatoes: Toss with parsley, dill, or thyme after boiling
- Garlic boiled potatoes: Add a crushed garlic clove to the water
- Butter & pepper: Simple but classic flavor
If you want, I can also give a boiled potatoes recipe with crispy edges—like a hybrid between boiled and roasted.
Do you want me to do that?
Here’s a simple, classic Boiled Potatoes recipe—easy, versatile, and perfect as a side 🥔
Boiled Potatoes (Serves 4)
Ingredients
- 500–700 g (1–1.5 lb) potatoes (Yukon Gold, red, or white)
- Salt, to taste
- Optional: 1–2 tbsp butter or olive oil
- Optional garnish: chopped parsley, dill, or chives
Instructions
- Prep the potatoes
- Peel if desired, or leave skins on for a rustic texture.
- Cut into even-sized chunks (2–3 cm / 1-inch pieces) for uniform cooking.
- Boil
- Place potatoes in a pot and cover with cold water.
- Add 1–2 tsp salt.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook 10–15 minutes for cubes or 20–25 minutes for whole small potatoes, until fork-tender.
- Drain & serve
- Drain water completely.
- Optional: toss with butter or olive oil and sprinkle with herbs.
Tips
- Start in cold water for even cooking
- Don’t overcook—potatoes should hold their shape unless making mash
- Keep small potatoes whole for presentation
Variations
- Herbed potatoes: Toss with parsley, dill, or thyme after boiling
- Garlic boiled potatoes: Add a crushed garlic clove to the water
- Butter & pepper: Simple but classic flavor
If you want, I can also give a boiled potatoes recipe with crispy edges—like a hybrid between boiled and roasted.
Do you want me to do that?
