Boiled Potatoes Recipe

Ingredients

• 1.36 kg (3 pounds)new potatoes (any small waxy variety, such as red or gold potatoes)
• 15 ml (1 Tbsp)salt, for salting the water
• 61 g (4 Tbsp)unsalted butter
• 5 ml (1 tsp)garlic salt
• 45 ml (3 Tbsp)fresh dill or parsley

Instructions

1. 1

   Scrub the potatoes

   Wash and scrub the potatoes, removing any sprouts or bruised spots. Peel them if you prefer. Halve or quarter larger potatoes so they cook evenly.

2. 2

   Boil until tender

   Put the potatoes in a large pot and cover with 1.9 litres (2 quarts) of cold water. Add the salt and bring to the boil, then lower the heat to a simmer. Cook for about 12–15 minutes, until a fork passes through the potatoes easily.

3. 3

   Drain the potatoes

   Drain the cooked potatoes in a colander.

4. 4

   Add butter and seasoning

   Return the potatoes to the pot and add the butter and garlic salt. Cover and let them steam while the butter melts, then gently toss to coat.

5. 5

   Finish with herbs

   Scatter the dill over the potatoes and serve.

What are boiled potatoes?

Boiled potatoes are a simple side found in home cooking across many cuisines. This version pairs small waxy potatoes with butter, garlic salt and fresh herbs, a combination associated with the Ukrainian home-style cooking mentioned in the recipe description.

Waxy potatoes hold their shape better than floury varieties, so they stay intact when tossed with the butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 4g protein, 30g carbs, 6g fat.

The potatoes provide most of the carbohydrates, while the butter contributes most of the fat; the potatoes also provide some protein. Serve them with a protein-rich main and vegetables to make a more balanced plate.

Choosing the potatoes

Waxy varieties: Small red or gold potatoes suit this method because their flesh remains firm after boiling. Choose potatoes of a similar size, or cut larger ones into halves or quarters.

Getting an even cook

Cold water start: Covering the potatoes with cold water gives them time to heat through as the pot comes to the boil. Keep the water at a gentle simmer after boiling rather than letting it bubble hard.

Checking for doneness

Fork test: After about 12–15 minutes, pierce a potato with a fork. It should go through easily, but the potato should still hold together; start checking earlier if the pieces are small.

Butter and seasoning

Steaming finish: After draining, return the potatoes to the warm pot and cover it so the butter melts around them. Toss gently to avoid breaking the tender potatoes.

Herbs and serving

Fresh finish: Dill gives the potatoes a savoury, aromatic note, while parsley is a mild alternative. Serve them warm with roasted or grilled mains, or alongside vegetables.

Recipe notes & tips

• Use potatoes that are similar in size so they finish cooking at about the same time.
• Cut larger potatoes into even pieces before boiling.
• Keep the potatoes at a simmer once the water reaches the boil.
• Drain thoroughly so excess water does not dilute the butter coating.
• Toss gently in the pot to keep the potatoes whole.
• Add the herbs just before serving for a fresh flavour.

Variations

• Use parsley: Swap the dill for the same amount of fresh parsley.
• Add black pepper: Grind a little over the potatoes as you toss them.
• Try chives: Stir chopped fresh chives through the potatoes before serving.
• Use salted butter: Choose salted butter and taste before adding extra garlic salt.
• Add lemon: Finish with a small squeeze of lemon juice for a brighter flavour.

Common mistakes to avoid

• Uneven pieces: Large potatoes may stay firm while small ones soften; cut them to a similar size.
• Hard boiling: Vigorous bubbling can break the potatoes apart; lower the heat to a steady simmer.
• Guessing the timing: Potato size affects cooking time; check for tenderness with a fork from about 12 minutes.
• Leaving excess water: Wet potatoes can make the coating thin; drain them well before returning them to the pot.
• Rough tossing: Tender potatoes can crumble; turn them gently to coat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan over low heat, stirring carefully; add a small splash of water if needed.

Frequently asked questions