Easy Boiled Potatoes Recipe

Hey, want a potato recipe that never betrays you? I got you. Boiled potatoes steal the show when you need comfort food that’s fast, forgiving, and actually tastes like something you’d pay a chef for — but cheaper and with fewer tiny towels on your shoulders. I’ve cooked these a hundred times after chaotic dinners and lazy Sundays, and they always rescue the meal.

If you like simple wins, you’ll love how versatile these potatoes are. FYI, I sometimes serve them plain with butter and call it a triumph. Oh, and if you want a sweet finish later, I once paired leftovers with a warm cobbler — kind of random but delightful — check out an easy berry cobbler recipe I tried that pairs nicely if you’re feeling extra domestic.

 

Why You’ll Love This Recipe

• Ridiculously simple: Almost no technique, no weird tools, and very little babysitting.
• Quick turnaround: From cold water to plate in about 20 minutes for small potatoes.
• Flexible: Serve them buttery, herby, smashed, or dressed up like a tiny starchy salad.
• Reliable flavor: Salted water seasons from the inside out, so you actually taste potatoes, not sadness.
• Kid-friendly and crowd-pleasing: Even the picky eaters usually cooperate.

Ingredients You’ll Need

• 1 1/2 lbs small new potatoes
• 1 Tbsp salt (to salt the water)
• 2 Tbsp unsalted butter (melted)
• 2 Tbsp extra virgin olive oil
• 1 tsp kosher salt (or added to taste)
• 1/2 tsp freshly ground black pepper (or added to taste)
• 2 Tbsp finely chopped parsley (optional garnish)

I bolded the essentials so your shopping list doesn’t require a PhD. These are pantry-friendly items you probably already own unless you live exclusively on takeout and regret.

How to Make (Step-by-Step)

Wash and Prep

Wash and scrub potatoes under cold running water. Cut larger potatoes in halves or quarters so all the potato pieces become even-sized. Even pieces cook evenly — yes, this step matters unless you enjoy one potato that’s crunchy and another that’s a mushy confession.

Boil

Place potatoes in a pot of water with 1 Tbsp salt and cover with about an inch of water. Bring to a simmer, then increase heat until the water boils. Reduce heat and simmer until potatoes are fork tender. This takes 10–18 minutes depending on size. Test by stabbing with a fork—if the fork slides in easily, you’re golden.

Drain and Dress

Drain potatoes and return them to the pot, or put them in a mixing bowl. Drizzle melted butter and olive oil over the potatoes. Season to taste with kosher salt and black pepper. Garnish with finely chopped parsley and toss to combine. Keep covered until ready to serve so they stay warm and cozy.

Pro Tips for the Best Results

• Start potatoes in cold water so they cook evenly from the outside in.
• Salt the boiling water generously — the potato absorbs salt and tastes better.
• Use firm, small new potatoes for the best texture; larger russets fall apart faster.
• Don’t overcook; watch the time and test early. Mushy potatoes happen fast.
• Toss with butter and oil while still hot so the flavors coat every piece.
• For extra flavor, add a smashed garlic clove to the boiling water or a knob of butter with herbs at the end.
• If you want crisp edges, briefly pan-sear boiled potatoes in a hot skillet after boiling.
• To save time, boil potatoes whole if they’re all similarly small, then halve them for serving.

Fun Variations & Topping Ideas

Variations:

• Lemon-Herb: Add lemon zest and a squeeze of lemon juice before serving for brightness.
• Garlic-Parmesan: Stir in grated Parmesan and a minced garlic clove after draining.
• Smashed Style: Lightly flatten boiled potatoes and roast at 425°F until edges crisp.
• Creamy: Fold in a spoonful of sour cream or crème fraîche for a silky finish.

Toppings:

• Crispy bacon bits and chives — classic and slightly rebellious.
• Harissa oil drizzle for a spicy kick.
• A dollop of plain yogurt and dill for tang and freshness.
• Caramelized onions and a sprinkle of smoked paprika.

See? One basic method, endless personalities. Why choose just one when the potato is basically a culinary Swiss Army knife?

Storing and Reheating

Store leftover boiled potatoes in an airtight container in the fridge for up to 4 days. I label mine because I don’t trust memory on day four.

To reheat:

• Microwave: Heat in short bursts, stirring between to avoid cold centers.
• Oven: Spread on a baking sheet and reheat at 400°F for 8–10 minutes; they crisp up nicely.
• Skillet: Pan-sear them on medium-high in a bit of oil for crisp edges and fast reheating.

If you want to reuse them cold, toss them into a salad with vinaigrette — they keep texture and soak up flavor. IMO, repurposing leftovers makes you feel like a clever adult.

Frequently Asked Questions (FAQ)

How long do boiled potatoes last in the fridge?

Boiled potatoes last about 4 days refrigerated in a sealed container. Use earlier for the best texture.

Can I freeze boiled potatoes?

You can freeze them, but I don’t recommend it unless you plan to mash them later. Freezing changes texture and can get mealy.

Do I need to peel the potatoes?

Nope. Leave the skins on for texture and nutrients. I only peel if I want a very smooth look for a special dish.

What type of potatoes are best?

Small new potatoes or Yukon Golds work best for boiling because they hold their shape and taste buttery. Russets break down more easily.

Should I add salt to the water or after boiling?

Add 1 Tbsp salt to the water while boiling and then season to taste after. Salting the cooking water seasons the potato internally — trust me.

Conclusion

Boiled potatoes win when you want something that’s easy, flexible, and comforting without drama. They cook fast, taste great, and adapt to any topping you throw at them. Try the basic method, tweak the seasonings to match your mood, and don’t be surprised when everyone asks for seconds.

If you want a slightly different take or another chef-approved version, check out this Easy Boiled Potatoes Recipe – NatashasKitchen.com for a trusted variation. Leave a comment and rating if you try this — tell me what you topped yours with, because I live for potato creativity. Seriously, I’ll read every comment.