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Home » Side Dishes + Vegetables » Garlic Butter Boiled Potatoes (How to Boil Potatoes)

Garlic Butter Boiled Potatoes (How to Boil Potatoes)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 15, 2022
4.77 from 117 votes


Last Updated September 15, 2022 | 15 Comments

This post may contain affiliate links. Read my disclosure policy.

4.1K shares
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Garlic Butter Boiled Potatoes Recipe (How to Boil Potatoes) Pinterest Collage
Garlic Butter Boiled Potatoes Recipe (How to Boil Potatoes)
Garlic Butter Boiled Potatoes Recipe (How to Boil Potatoes) Pinterest Collage

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.

Round serving bowl filled with small yellow boiled potatoes coated in garlic, butter, and sprinkled with red chili flakes.

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
Bag filled with small mini yellow potatoes.

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
Round serving bowl filled with small yellow boiled potatoes coated in garlic and butter.

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.
Round serving bowl filled with small yellow boiled potatoes.

Try These Other Potato Recipes,

  • Baked Sweet Potato (How to Bake Sweet Potatoes)
  • Classic Scalloped Potatoes Recipe
  • Garlic Roasted Potatoes
  • Air Fryer Baked Potatoes
  • German Potato Salad
  • Perfect Baked Potato Recipe

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.

Round serving bowl filled with small yellow boiled potatoes.

Garlic Butter Boiled Potatoes (How to Boil Potatoes)

4.77 from 117 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Creamy, perfectly boiled potatoes smothered in garlic and butter. Ready and on the table in just 30 minutes.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 174 kcal

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
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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

Should you peel the potatoes before boiling them? No. Potatoes with the skin still intact will absorb less water, helping prevent them from falling apart as they cook. If you prefer potatoes without skin, it’s actually easier to peel potatoes after they’ve been boiled and cooled slightly.
What types of potatoes are best for boiling? Unless you plan to mash or make soup, stick with waxy potatoes. Waxy potatoes have thin, smooth skin and creamy flesh. Examples include,
  • New potatoes
  • Red Bliss
  • Fingerlings
  • or anything labeled “baby potatoes”
Optional additions: fresh parsley, chives, or dill.
Storage: Keep stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave until warm.

Nutritional Information

Calories: 174kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 864mg | Potassium: 532mg | Fiber: 2g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Best Potatoes for Boiling, Boiled Potatoes, How Long to Boil Potatoes, How to Boil Potatoes
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

4.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Debbie says

    January 28, 2023 at 9:57 am

    8 cloves garlic was way too much. Will try it with less next time

    Reply
  2. Fred neville says

    May 2, 2022 at 12:55 pm

    5 stars
    Had a chef over for a meal. Used this recipe, he wanted the secret. Not going to tell him the secret

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 2, 2022 at 1:47 pm

      LOL! Thanks for the feedback and for keeping the secret, Fred 😀

      Reply
  3. Brenda says

    April 19, 2022 at 6:54 am

    5 stars
    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.

    Reply
  4. Fred neville says

    March 14, 2022 at 12:10 pm

    5 stars
    Nice to have a great recipe for potatoes, guests can’t get over how easy it is

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 14, 2022 at 1:34 pm

      Thanks for the kind words Fred 🙂

      Reply
    • Valerie Vermette says

      May 4, 2022 at 7:28 pm

      5 stars
      Easy and delicious. Even teenage approves of a very fussy girl. Highly recommend!

      Reply
  5. Sarah says

    September 22, 2021 at 10:12 pm

    5 stars
    After my second attempt I made the most gorgeous garlic new potatoes thank you do much for the recipe x

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 23, 2021 at 8:30 pm

      Thanks for the rating and review Sarah, I am glad it worked out on the second attempt 🙂

      Reply
  6. Jill says

    August 9, 2021 at 9:21 am

    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.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 9, 2021 at 12:07 pm

      Thanks for the kind feedback Jill 🙂

      Reply
  7. Nina Turner-Robison says

    April 26, 2021 at 7:31 am

    5 stars
    Delicious and easy to make! Thanks for sharing!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 26, 2021 at 10:56 am

      Thank you for the delicious feedback Nina 😀

      Reply
  8. Libby Jannise says

    January 28, 2021 at 1:31 pm

    5 stars
    Thanks for this delicious recipe. I loved the extra flavor kick that the garlic added. Nice and tender, but not mushy. Just perfect.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 28, 2021 at 2:48 pm

      Thank you for the delicious feedback Libby 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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