Boiled Potatoes don’t get nearly enough attention. Often under-cooked and under-seasoned, it’s easy to dismiss such an underwhelming side dish and trade it for something a little more flavorful. What if I told you it didn’t have to be this way? That you could have creamy, perfectly-cooked boiled potatoes smothered in garlic and butter ready and on the table in just 30 minutes.
Today I’m sharing my favorite Garlic Butter Boiled Potatoes Recipe, including how to boil potatoes perfectly every time.
Boiled Potatoes
I didn’t learn to appreciate the beauty of a boiled potato until I lived in Germany. Long story short, I ate a lot of boiled spuds during my time there. Sometimes they were served as a side for heavy meat-filled stews, while other times, they were simply boiled, peeled, and served plain.
Unfortunately, these simple, plain potatoes were never my favorite. I was more accustomed to the creamy, cheese-filled potato dishes my dad would make like mashed potatoes, twice-baked potatoes, or potatoes au gratin.
Fortunately, it’s easy to turn boring boiled potatoes into an intensely satisfying side dish by adding just three simple ingredients: salt, butter, and fresh garlic.
Not only is this easy recipe delicious, but it’s also:
- Ready in just 30 minutes
- Gluten-free
- Versatile
- Requires no fancy equipment
- Vegetarian
- No pre-peeling needed
- Delicious leftover and reheated
How Long to Boil Potatoes?
The total cooking time will vary depending on the size of your potatoes.
- Baby potatoes (approx. 1-inch): 12-15 minutes
- Small potatoes (approx. 2-inch): 15-20 minutes
- Medium-sized potatoes (approx. 3-inch): 20-25 minutes
- Large potatoes (approx. 4-inch): 20-25 minutes
- Extra-Large potatoes (approx. 6-inch): 30+ minutes
How will you know when your potatoes are finished cooking?
Cook the potatoes until they are fork-tender and the skin is just starting to split from the potato flesh.
How to Make Boiled Potatoes
Wash and scrub the potatoes gently under running water to remove any surface debris.
Transfer the potatoes to a large saucepan or large pot and cover with cold water by at least 2-inches. Add 1 teaspoon of salt to the water.
Set over high heat. Once the water reaches a boil, reduce heat to low heat, cover, and maintain a gentle simmer. Cook the potatoes until they are fork-tender and the skin just starts splitting from the potatoes – remember, the total time will vary depending on the size of your potatoes.
- Note: The baby potatoes in these pictures took approximately 18 minutes to cook after the water came to a boil.
Drain the potatoes into a large colander. Immediately return the pan to medium heat. Melt the butter and add the olive oil (if using), fresh garlic, and a generous pinch of salt and black pepper. Mix thoroughly to combine. Stir continuously for 1 minute.
- Tip – if your potatoes are on the larger side, or you’d like more surface area for the garlic butter to penetrate the potatoes, halve each potato before moving on to the next step.
Return the warm potatoes to the saucepan. Mix well to coat in the garlic and butter sauce and season with additional salt and black pepper, to taste.
Optional additions:
- Red chili flakes
- Fresh herbs (chives, parsley, cilantro, dill, thyme, etc)
- Bacon
Best Potatoes for Boiling
Although all types of potatoes can be boiled, waxy potatoes are your best option.
- Starchy Potatoes: Low in moisture but high in starch, these are great baking potatoes (and mashing potatoes). The best example is russet potatoes. Should you boil starchy potatoes, plan to use them to make soups or mashed potatoes.
- All-purpose Potatoes: These potatoes are somewhere in between starchy and waxy potatoes. Examples include Yukon-gold potatoes, white-gold potatoes, and purple potatoes.
- Waxy Potatoes: Low in starch but high in moisture, these potatoes hold their shape even after cooking. Best suited for boiling, roasting, and baking preparations or in casseroles, gratins, potato salad, soups, and stews. Examples include New potatoes, Fingerling potatoes, Red potatoes, baby potatoes, and creamers.
RELATED >> Potato Types: A Guide to Popular Types of Potatoes
Tips and Tricks
- Add your potatoes to a pot filled with cold water and then bring it to a boil. This helps ensure even cooking and helps to prevent your potatoes from being soft and cooked on the outside but uncooked and crunchy on the inside.
- Try to cook potatoes that are approximately the same size so that they cook in the same amount of time.
- Do not peel your whole potatoes before boiling them.
- Resist over-boiling the potatoes. Yes, it’s true, you can over-boil your potatoes (even the waxy kind). So, keep an eye on them. If you can easily slide a paring knife through the center, your potatoes are cooked.
Have you tried this Boiled Potatoes Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
RECIPE CARD
Garlic Butter Boiled Potatoes (How to Boil Potatoes)
Ingredients
- 1.5 pounds small potatoes
- 2 teaspoon salt - divided
- 4 tablespoon butter
- 1 tablespoon olive oil - optional
- ½ teaspoon black pepper
- 8 cloves garlic - minced
Instructions
- Add the potatoes to a medium saucepan and cover with cold water by 2-inches.
- Bring to a rolling boil and add 1 teaspoon salt. Reduce heat to medium-low to low heat, maintaining a gentle simmer. Cook the potatoes until they are fork-tender and the skin is just starting to split from the potatoes – total time will vary depending on the size of your potatoes, but these small potatoes took approximately 18 minutes.
- Drain the water and potatoes into a large colander. Immediately return the pan to medium heat. Melt the butter and add the olive oil, garlic, and a generous pinch of salt and black pepper. Mix thoroughly to combine. Stir continuously for 1 minute.
- Tip – if your potatoes are on the larger side, or you'd like more surface area for the garlic butter to penetrate the potatoes, halve each potato before moving on to the next step.
- Return the warm potatoes to the pan. Mix well to coat the potatoes in garlic and butter. Season with additional salt and black pepper, to taste. For a little heat, add a small pinch of crushed red chili flakes.
Jessica’s Notes
- New potatoes
- Red Bliss
- Fingerlings
- or anything labeled “baby potatoes”
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Thank you for your excellent article!!. Keep updated more.
I don’t believe this is an American dish, though I’m not exactly sure what European culture made it. My Italian grandmother and my mother made this. I had it regularly growing up.
My grandfather worked in the coal mines of Schuylkill County, Pa, in the early 1900s, and the neighborhood in which he lived was ethnically diverse. There was no such thing as a woman working outside the home, though there was plenty of work inside the home 24/7/365. No days off.
The neighborhood women would share recipes from their cultures. My grandmother would make German, Irish, Polish, and other different dishes, in addition to her Italian dishes she learned from her mother.
Sorry for the long comment! But the potatoes always bring back so many memories! I haven’t made them in a while, but I will this week. But, no, definitely not American cuisine ☺️
Missing my mom. She always made jacket potatoes when we were growing up. Surprised there was an actual recipe. Can’t wait for dinner tonight. Thank you!
Absolutely love it cooking for the second time
Thanks for the lovely feedback, James 😀
This was a big it at our house. The only complaint was “There’s not enough!”
Thanks for the great feedback and rating, Carla 😀
Next time you can always double the recipe.
Had a similar recipe years ago – adding parmesan. What are your thoughts?
Cheese is always a good idea 🙂
I made the recipe with red potatoes and everything else that was in recipe. It was delicious and easy!
Thanks for the delicious feedback and rating, Susan 😀
Made as instructed; honestly needed more garlic than eight cloves (and they were big! Lol!) Family raved and loved them!
8 cloves garlic was way too much. Will try it with less next time
Had a chef over for a meal. Used this recipe, he wanted the secret. Not going to tell him the secret
LOL! Thanks for the feedback and for keeping the secret, Fred 😀
I tried this recipe and OMG, it was so good! The only thing I did different is that I doubled the recipe and added garlic powder instead of cloves. Definitely a winner in my home.
Nice to have a great recipe for potatoes, guests can’t get over how easy it is
Thanks for the kind words Fred 🙂
Easy and delicious. Even teenage approves of a very fussy girl. Highly recommend!
After my second attempt I made the most gorgeous garlic new potatoes thank you do much for the recipe x
Thanks for the rating and review Sarah, I am glad it worked out on the second attempt 🙂
I made this over the weekend and I have picky eaters. They all loved it. I put fresh Rosemary in and it gave it great flavor with in. This recipe is a keeper and will be used. Thank you for sharing.
Thanks for the kind feedback Jill 🙂
Delicious and easy to make! Thanks for sharing!
Thank you for the delicious feedback Nina 😀
Thanks for this delicious recipe. I loved the extra flavor kick that the garlic added. Nice and tender, but not mushy. Just perfect.
Thank you for the delicious feedback Libby 🙂