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Boiled Potatoes don’t get nearly enough attention. Often under-cooked and under-seasoned, it’s easy to dismiss such an underwhelming side dish. 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.
Boiling Potatoes Is Easy
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 with heavy meat-filled stews, while other times, they were simply boiled, peeled, and served plain.
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
Table of Contents
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 to Know When Potatoes Are Done: Potatoes are fully cooked when they’re fork-tender, meaning a fork slides in easily with little resistance, and the skin begins to split slightly from the flesh.
Readers agree this is the best boiled potatoes recipe. Here’s what Dennis had to say:
I made this recipe exactly as instructed, using Yukon Gold potatoes and including the optional olive oil. I’m a garlic lover, but I didn’t need to add more than the recipe called for (I used fresh, minced garlic). This was exactly what I was looking for: a quick, simple, delicious, one-pot stove-top potato side dish. Already made a second batch and passed the recipe along!
– Dennis Raymond
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.
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
Flavor 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 tossing in the warm garlic butter sauce.
Best Potatoes for Boiling
Although all types of potatoes can be boiled, waxy potatoes are your best option. Learn more about the different types of potatoes here: Potato Types: A Guide to Popular Types of Potatoes
- Starchy Potatoes: These potatoes are high in starch and low in moisture, making them ideal for baking and mashing. Russet potatoes are the most common example. If you choose to boil starchy potatoes, they’re best suited for recipes like mashed potatoes or creamy potato soup, as they tend to fall apart during boiling.
- All-Purpose Potatoes: With a balance of starch and moisture, all-purpose potatoes work well in a wide range of recipes. Popular varieties include Yukon Gold, white gold, and purple potatoes. They can be boiled, roasted, or baked.
- Waxy Potatoes: Waxy potatoes have low starch content and high moisture, helping them retain their shape after cooking. They’re best suited for boiling, roasting, casseroles (like scalloped or au gratin potatoes), and potato salad. Examples include New potatoes, Fingerlings, Red potatoes, baby potatoes, and creamers.
Cooking Tips
Here are a few helpful tips to ensure your boiled potatoes turn out perfectly tender, flavorful, and never mushy!
- Start in cold water: Add your potatoes to a pot filled with cold water and then bring it to a boil. This ensures even cooking and helps to prevent your potatoes from being soft and cooked on the outside but uncooked and crunchy on the inside.
- Use similar-sized potatoes: Try to cook potatoes that are approximately the same size so that they cook in the same amount of time.
- Keep the skins on: Boil the potatoes with the skins intact to help them hold their shape and prevent excess water absorption.
- Avoid overcooking: Even waxy potatoes can become mushy if boiled too long. If you can easily slide a paring knife through the center, your potatoes are cooked.
Storage and Leftovers
Let the potatoes cool to room temperature, then transfer them to an airtight container and refrigerate for up to 4–5 days. You can reheat in a skillet over medium heat with a splash of water or butter until warmed through, or microwave in 30-second intervals, stirring between each.
Freezing is not recommended, as the potatoes may become grainy or watery once thawed.
Have you tried this Boiled Potatoes Recipe? Tell me about it in the comments below! I always love to hear your thoughts. And tag #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Boiled Potatoes with Garlic Butter (How to Boil Potatoes)
Ingredients
- 1½ 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 the heat to maintain a gentle simmer.
- Boil 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 saucepan 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.
Notes
- Baby potatoes (about 1-inch): 12–15 minutes
- Small potatoes (about 2-inch): 15–20 minutes
- Medium potatoes (about 3-inch): 20–25 minutes
- Large potatoes (4 inches or more): 25–30+ minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe exactly as instructed, using Yukon Gold potatoes and including the optional olive oil.
I’m a garlic lover, but I didn’t need to add more than the recipe called for (I used fresh, minced garlic).
This was exactly what I was looking for: a quick, simple, delicious, one-pot stove-top potato side dish.
Already made a second batch and passed the recipe along!
Thank you so much for your wonderful feedback! I’m glad the recipe hit the spot for you, especially as a fellow garlic lover. It means a lot that you’ve already made it again and shared it with others!
I didn’t have any fresh garlic so I used 1/2 tsp. of garlic powder. I did everything else as stated. Absolutely delish! For us, it was plenty of garlic flavor. This recipe is a keeper for sure!
Thank you so much for the kind feedback! Garlic powder is a great substitute when you’re out of fresh garlic, and I’m glad it still delivered that delicious flavor. It’s always helpful to hear how small swaps work out—especially for others who might be in the same situation. I’m thrilled to hear the recipe is a keeper for you!
very tasty, 😋
thank you 😊
Thanks for the tasty feedback and rating 🙂
Excellent recipe! I used 1 lb of baby yellow potatoes which worked great for us. The flavoring was incredible!
I am happy to hear it turned out great – thanks Donna 🙂
Made this to go with instant pot whole chicken and it was a tasty one! The only thing I would do next time is cut the potatoes in half so that the yummy garlic, butter sauce gets into the whole potatos. Like someone else said, the only problem with this recipe was that I didn’t make enough!
Thanks Rita 🙂
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 🙂