Perfect Boiled Potatoes Recipe

let’s talk potatoes! I know, I know, boiled potatoes don’t exactly scream “excitement.” But trust me on this one. This Perfect Boiled Potatoes Recipe is about to become your new go-to side dish. Why? Because sometimes the simplest things are the most satisfying. And because these potatoes are, well, perfect. Fluffy on the inside, slightly creamy on the outside, and ready to soak up whatever delicious sauce you throw their way.

My family goes bonkers for these! I swear, my husband, Mark, could live on potatoes alone. I make a big batch on Sunday, and they disappear throughout the week. We have them with grilled chicken, tossed in salads, even mashed up for quick and dirty baby food for the little one! One time, I accidentally added way too much salt (oops!), and Mark still ate them all. He just loves his potatoes, bless his heart.

Why You’ll Love This Perfect Boiled Potatoes Recipe

• They are ridiculously easy to make – like, almost embarrassingly easy.
• They’re the perfect blank canvas for ALL THE SAUCES. Seriously, gravy, pesto, butter, hot sauce… the possibilities are endless.
• They’re cheap! Potatoes are basically the unsung heroes of the grocery store.
• Even when you mess them up a little (undercooked, overcooked – been there!), they’re still pretty darn good.

How to Make It

Alright, so here’s the deal. Grab your potatoes – I usually go for Yukon Golds or Red Potatoes because they get all creamy, but Russets work too if that’s all you have. Give them a good scrub because ain’t nobody got time for dirt. Now, you can peel them, but honestly? I’m lazy and I like the texture of the skin, so I usually just leave it on. Cut them into chunks – about the same size so they cook evenly. Throw them in a big pot and cover them with cold water. Like, completely cover them. Add a big pinch of salt – don’t be shy! Then, crank up the heat and bring that water to a boil. Once it’s boiling, turn it down to a simmer and let them cook until they’re fork-tender. What does that mean? Stick a fork in ’em! If it goes in easily, they’re done. Drain ’em in a colander and give them a good shake to get rid of any extra water. And that’s it! Serve ’em up with your favorite toppings.

Ingredient Notes

• Potatoes: I’m a Yukon Gold kinda gal, because the texture is so fluffy, but Red Potatoes work in a pinch! Sometimes I even mix ’em!
• Salt: Don’t skimp on the salt! It really brings out the potato flavor. I like to use sea salt, but regular table salt is just fine. I swear, the first time I made these I forgot the salt and they tasted like…nothing. So, don’t be me!
• Water: Uh, yeah, you need water. Cold water is best, so the potatoes cook evenly. This feels obvious, but you know, just covering my bases.

Recipe Steps:

1. Scrub: Wash potatoes thoroughly, removing dirt.
2. Cut: Chop potatoes into even-sized pieces.
3. Boil: Place potato pieces in a pot, cover with cold water, and add salt. Bring to a boil then simmer until fork-tender.
4. Drain: Drain potatoes in a colander, shaking off extra water.
5. Serve: Serve hot with desired toppings.

What to Serve It With

Seriously, these potatoes go with EVERYTHING. Think grilled meats, roasted veggies, fish, you name it. I love them with a dollop of sour cream and chives, or tossed in a simple vinaigrette. They’re also amazing as a base for potato salad or shepherd’s pie. Or, you know, just eat them straight out of the pot with a fork. No judgment here!

Tips & Mistakes

• Don’t overcook them! Mushy potatoes are sad potatoes. Test them with a fork and take them off the heat as soon as they’re tender.
• Salt the water! I said it before, and I’ll say it again. Salt is your friend. It seasons the potatoes from the inside out.
• Don’t be afraid to experiment with different types of potatoes. Each variety has a slightly different flavor and texture. Find your favorite!
• If you accidentally overcook them, mash them! Add some butter, milk, and garlic, and nobody will ever know the difference.

Storage Tips

Leftover potatoes can be stored in an airtight container in the fridge for up to 3-4 days. They’re great cold in salads, or you can reheat them in the microwave or oven. Honestly, I’ve been known to eat them straight out of the fridge for breakfast. Don’t judge me! They’re surprisingly good cold with a sprinkle of salt and pepper.

Variations and Substitutions

• Sweet potatoes: You can totally use sweet potatoes instead of regular potatoes. Just keep in mind that they’ll cook a little faster, so keep an eye on them.
• Garlic: Throw a few cloves of garlic into the pot while the potatoes are boiling for extra flavor.
• Herbs: Add some fresh herbs like rosemary or thyme to the water for a more aromatic potato.
• Butter: After draining the potatoes, toss them with a knob of butter for extra richness. (I’ve been known to use olive oil when I’m feeling fancy.)
• No potatoes? Okay, this one’s a stretch, but I once used parsnips when I was desperate. It wasn’t the same, but it worked in a pinch.

Frequently Asked Questions

Perfect Boiled Potatoes Recipe

Simple, yet delicious boiled potatoes to serve as a versatile side dish.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lbs Yukon Gold Potatoes peeled and cut into even pieces
• ▢ 1 tsp Salt for boiling water
• ▢ 2 tbsp Unsalted Butter optional for serving
• ▢ 0.25 cup Fresh Parsley chopped, for garnish

Instructions

Preparation Steps

• Place the potatoes in a large pot and cover with cold water by at least an inch.
• Add salt to the water and bring to a boil over high heat.
• Reduce heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender.
• Drain the potatoes and return them to the pot. Let them steam for a few minutes.
• Add butter and toss to coat. Sprinkle with parsley and serve warm.

Notes

For a richer flavor, try using chicken broth instead of water or adding a dash of garlic powder to the butter.