boiled potatoes

Boiled potatoes with parsley is one of the best potato recipes ever. Calls for 5 ingredients and 5 mins prep time, this is a healthy side dish for dinner.

Boiled Potatoes with Parsley

water,

salt,

lb baby potatoes,

unsalted butter, melted

salt

black pepper

Italian parsley

Fill a stockpot half way with water and...

Fill a stockpot half way with water and salt. Bring it to a rolling boil.

In the meantime, clean, scrub and rinse the...

In the meantime, clean, scrub and rinse the surface of the baby potatoes.

Boil the baby potatoes for 15 minutes. Drain...

Boil the baby potatoes for 15 minutes. Drain and run cold water through the baby potatoes. Slice the potatoes into wedges and combine with the melted butter, salt, pepper and parsley. Stir gently to mix well. Serve the boiled potatoes immediately.

Buttered Parsley Potatoes are so simple and delicious with a creamy texture.. They make the perfect side dish for chicken, pork, or steak.

Buttered Parsley Potatoes

red potatoes

garlic powder

parsley

salt and pepper

If desired, remove skin from the middle of each potato. Place potatoes in a large pot and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil. Simmer 20 to 25 minutes or until soft.

Drain potatoes well and return to pot.

Add butter, garlic powder, and parsley. Toss to coat well.

Add salt and pepper to taste.

Wholesome and flavourful Boiled Potatoes via the stove top, microwave or Pressure Cooker.

How to Boil Potatoes (with Flavour)

1.5 lbs Little Potato Company Potatoes*

dried bay leaf

garlic (skin on, left whole)

tsp salt**

water pot/bowl

Place potatoes, bay leaf, garlic clove, and salt in a medium to large sized sauce pan. Cover potatoes 2&quot; above with water.

Place sauce pan over high heat and heat to a boil. Boil for 12-15 minutes or until a knife or fork pierces easy into the potatoes.

Drain, discard garlic and by leaf. Enjoy!

Stove Top:

Place potatoes, bay leaf, garlic clove, and salt in a large microwave proof bowl or container. Cover potatoes 2&quot; above with water.

Cook at high heat for 10-12 minutes in the microwave.

Microwave:

Place potatoes, bay leaf, garlic clove, and salt in Instant Pot. Cover potatoes 2&quot; above with water.

Cook at high pressure with the SEAL valve closed for 2 minutes with a natural release OR 3 minutes with a quick release.

Instant Pot:

Boiled Potatoes are one of the easiest sides and pair well with steak, chicken, seafood and just about any main dish. Drizzling with melted butter and olive oil brings out the natural creamy and buttery flavor of new potatoes.

Easy Boiled Potatoes Recipe

lbs potatoes

salt (to salt the water)

Tbsp unsalted butter (melted)

Tbsp extra virgin olive oil

tsp black pepper

Tbsp finely chopped parsley (optional garnish)

Wash and scrub potatoes and cut larger potatoes in halves or even quarters so the potato pieces are even-sized.

Place potatoes in a pot of water with 1 Tbsp salt and cover with an inch of water. Bring to a boil then reduce heat and simmer until potatoes are fork tender (10-18 minutes depending on size).

Drain potatoes and return them to the pot, or a mixing bowl.

Drizzle melted butter and olive oil over potatoes.

Season to taste with kosher salt and black pepper.

Garnish with a freshly chopped parsley and toss to combine. Keep covered until ready to serve.

Simple and delicious boiled potatoes, tossed in extra virgin olive oil with garlic and fresh herbs. Serve this side dish warm or at room temperature. Vegan and Gluten Free.

Simple Boiled Potatoes with Garlic and Fresh Herbs

Yukon Gold potatoes, (peeled and halved (other waxy, all-purpose potatoes will work))

Water

Kosher salt

Black pepper

garlic cloves, (minced)

tsp rosemary

extra virgin olive oil,

Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.

Cook over high heat to bring water to a rolling boil, then reduce heat to medium-low or low. Cover and let cook in gently boiling water for 20 minutes or so until potatoes are tender (cooking time will depend on how large the potato pieces are.) Test using a fork; fork should easily go through a potato.

Drain in a colander and transfer hot potatoes to a large bowl.

Season potatoes with a dash of kosher salt and black pepper. Add garlic, rosemary, parsley and a generous drizzle of quality extra virgin olive oil, about 1/4 cup or so. Toss to make sure the potatoes are well-coated. Set aside briefly before serving.

Serve warm or at room temperature.

Basic potatoes get an upgrade with tangy, rich, and creamy whipped feta and Greek yogurt. Serve with meat, fish, or chicken.

Potatoes with Whipped Feta

Yukon Gold potatoes, (scrubbed well)

Extra virgin olive oil

block feta cheese, (torn into large pieces)

Greek yogurt

Aleppo pepper

lemon

Boil the potatoes. Scrub the potatoes and place in a medium saucepan or pot. Cover with water by about 2 inches and add a big dash of kosher salt. Bring to a boil, then reduce the heat to medium (the water should be gently bubbling). Cook until fork-tender, about 20 minutes or so depending on the size of the potatoes.

Meanwhile, prepare the whipped feta. In the bowl of a food processor fitted with an S blade, add the feta, Greek yogurt, and Aleppo pepper. Close the lid and blend on low speed. While blending, use the top opening to pour in a good drizzle of olive oil (about 1 to 2 tablespoons). Continue to blend until the feta is whipped to a fluffy, smooth consistency.

Drain and cut the potatoes. When the potatoes are fully cooked through and tender, drain them and allow them to cool just briefly so you are able to handle them. Using a sharp knife, carefully make a large cross cut through each potato, but do not fully slice through the bottom. The wedges of potato should open up almost like a bloomed flower but the bottom of the potato should still be intact.

Broil. Place a rack about 6 inches from your broiler and turn the broiler on. Transfer the potatoes to 4 separate ramekins or a small dish that can hold them snugly together. Drizzle all over with a good glug of olive oil and broil for about 3 to 5 minutes, watching carefully, or until the potatoes are crisp and golden brown on the edges.

Assemble and serve. Remove the potatoes from the oven and spoon the whipped feta in the center of each potato. Zest on the lemon and sprinkle the parsley on top to finish. Serve immediately.

https://content.jwplatform.com/videos/BiNTjV9m.mp4

This simple stuffed potato recipe is jazzed up Mediterranean-style with creamy feta and tangy Greek yogurt.

This is a wonderful, elegant potato side dish that&#039;s not too rich so it&#039;s ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!).It&#039;s a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world&#039;s richest mashed potatoes!).

Baby Potatoes with Butter & Fresh Herbs

1kg/ 2 lb baby potatoes / new potatoes (, about 3cm/1.2" round ideal (look

salt (,

grams/ 2 tbsp unsalted butter ((no need to melt))

dill (, finely chopped)

chives (, finely chopped)

tbsp parsley (, finely chopped)

Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they&#039;re simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there&#039;s no resistance when pierced with a knife. Alternatively, steam the potatoes.

Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won&#039;t stick).

Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.

Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!

Made with dinner. Flavor of butter/herbs was nice, but not enough penetration into the potato. We used really small gold potatoes but the family basically said it was way too much potato for the flavor. May try again poking holes in the potatoes so they get more flavor. Or may try cutting in half. Won't make again as written.

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Best boiled potatoes I've made. I know that doesn't sound hard, but this recipe is great.

Wow! Thanks for sharing this wonderful recipe idea! I like potato for making maximum recipes as a vegetables ingredients. By the way, I will try with this herbs potato for next recipe.

Hi there I love the recipes that you have..They look very neat and delicious and most of all, it takes little ingredients to make something amazing . thank you so much.

Delicious potatoes, really quick and easy

Gad, Milady . . . the guy practices virtually in my back yard !  Don't worry - won't do else than pass on info :) !!!

Yes, this IS a salad and just about the only way I eat potatoes !  Looks wonderful !  Potatoes steamed and butter I do not usually keep in the house brought out of the fridge and piles of herbs . . . . dill, dill and more dill . . . well, with the 'others' :) !  Actually give me a few green leaves aside and I could make this a full meal !  My message to Dozer on the pot pie site . . . I know, bubs, I know !!!!!!

Finnish boiled potatoes with dill — a simple, traditional side dish made with tender new potatoes, fresh herbs, olive oil, and lemon in under 20 minutes! 

 Boiled Potatoes with Dill and Lemon Zest

lb baby potatoes

dill (or flat leaf parsley, chives, tarragon

olive oil (or use butter

salt and black pepper

lemon zest

1. Boil potatoes

Place potatoes in a pot of salted water, and bring to a boil. Simmer uncovered until fork-tender, about 15 minutes, depending on the size. 

2. Drain

Drain, toss with the olive and fresh herbs.

3. Season

Season with salt, pepper, and lemon zest.

Super simple and DELICIOUS! Yes, it's healthier cold (resistant starch), but it's like a comfort food warm. Yummy either way. Easy enough to prepare quickly for a pot luck meal, or as a side at home. Thanks, Sylvia!

Rumbledethumps is a hearty Scottish cabbage recipe from the Borders, like Bubble &amp; Squeak—mashed potatoes, cabbage &amp; onions. Simple, cosy comfort food!

Traditional Scottish Rumbledethumps Cabbage Recipe

450 g (1 lb) cabbage,

onion (finely chopped)

g (2 oz) butter • ½ teaspoon salt

½ tsp pepper

50 g (2 oz) cheddar cheese (grated)

Preheat the oven to 400ºF / 200ºC / fan oven 180ºC / gas mark 6.

Mix the potatoes and cabbage.

Fry the onion (or chopped spring onions) in butter.

Mix the potatoes, cabbage, fried onion, salt and pepper.

Place in an ovenproof dish, sprinkle with grated cheese and bake until the top is golden.

Top 9 boiled potatoes recipes from across the web

The most viewed boiled potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Boiled Potatoes with Parsley

Buttered Parsley Potatoes

How to Boil Potatoes (with Flavour)

Easy Boiled Potatoes Recipe

Simple Boiled Potatoes with Garlic ...

Potatoes with Whipped Feta

Baby Potatoes with Butter & Fresh H...

Boiled Potatoes with Dill and Lemo...

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Top 9 boiled potatoes recipes from across the web

The most viewed boiled potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boiled Potatoes with Parsley

Buttered Parsley Potatoes

How to Boil Potatoes (with Flavour)

Easy Boiled Potatoes Recipe

Simple Boiled Potatoes with Garlic ...

Potatoes with Whipped Feta

Baby Potatoes with Butter & Fresh H...

Boiled Potatoes with Dill and Lemo...

Traditional Scottish Rumbledethumps...

The most viewed boiled potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine