Boiled Potatoes with Garlic Butter (How to Boil Potatoes)

Round serving bowl filled with small yellow boiled potatoes.

4.91 from 186 votes

Boiled Potatoes with Garlic Butter (How to Boil Potatoes)

Creamy, perfectly boiled potatoes smothered in garlic and butter. Ready and on the table in just 30 minutes.

Prep Time5

Cook Time18

Total Time23

Servings: servings

Calories: 174kcal

Chef: Jessica Randhawa

Ingredients

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

How Long to Boil Potatoes? Boiling time depends on the size of the potatoes:

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

Do I need to peel the potatoes first? No, keep the skins on. Leaving the skins intact helps prevent the potatoes from absorbing too much water and falling apart during cooking. If you prefer skinless potatoes, wait until after boiling. Once slightly cooled, they’re much easier to peel.

Best potatoes for boiling: Waxy potatoes work best for this recipe. Try New potatoes, Red Bliss, Fingerlings, or any variety labeled “baby potatoes.”

Optional garnishes: Fresh parsley, chives, or dill add color and extra flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in the microwave or a skillet until warmed through. Freezing is not recommended.

Nutrition

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