18 Delicious Boiled Potato Recipes Easy to Make

Boiled potatoes might just be the unsung heroes of the kitchen—versatile, comforting, and effortlessly easy to whip up into something delicious. Whether you’re in the mood for a quick weeknight dinner, a cozy side dish, or a hearty meal that feels like a hug, these 18 boiled potato recipes are here to save the day. Dive in and discover how this humble ingredient can transform into your next favorite dish!

Garlic Butter Boiled Potatoes

Garlic butter boiled potatoes offer a sublime simplicity that belies their depth of flavor, marrying the earthy sweetness of baby potatoes with the rich, aromatic allure of garlic-infused butter.

Ingredients

• 1.5 lbs baby potatoes, scrubbed and halved
• 4 tbsp unsalted butter, preferably European-style
• 3 cloves garlic, finely minced
• 1/2 cup chicken stock, homemade preferred
• 1 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large pot, bring 4 quarts of water to a rolling boil over high heat.
2. Add the halved baby potatoes to the boiling water, ensuring they are fully submerged, and cook for 12 minutes or until just fork-tender.
3. While the potatoes cook, melt the unsalted butter in a small saucepan over medium-low heat, then add the minced garlic, sautéing for 1 minute until fragrant but not browned.
4. Drain the potatoes thoroughly and return them to the pot, off the heat.
5. Pour the garlic butter mixture over the potatoes, followed by the chicken stock, sea salt, and black pepper, gently tossing to coat evenly.
6. Transfer the potatoes to a serving dish, sprinkle with fresh parsley, and serve immediately.

For an extra layer of flavor, consider garnishing with a sprinkle of grated Parmesan or a drizzle of truffle oil. The potatoes should boast a creamy interior with a slight bite, enveloped in a glossy, garlicky butter sauce that clings to each piece.

Herbed Boiled Potatoes

Unveiling the simplicity and elegance of herbed boiled potatoes, this dish transforms the humble spud into a sublime side that pairs effortlessly with any main. The fresh herbs and gentle cooking method preserve the potatoes’ natural flavor, creating a dish that’s both comforting and refined.

Ingredients

• 1.5 lbs small Yukon Gold potatoes, halved
• 3 tbsp unsalted butter, clarified
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups cold water

Instructions

1. In a large pot, combine the halved Yukon Gold potatoes and cold water, ensuring the potatoes are fully submerged.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander, allowing them to steam dry for 2 minutes to remove excess moisture.
4. Return the potatoes to the pot and gently toss with clarified butter, ensuring each piece is evenly coated.
5. Sprinkle the finely chopped dill, parsley, sea salt, and freshly ground black pepper over the potatoes, tossing gently to distribute the herbs and seasoning evenly.
6. Serve immediately, garnished with additional fresh herbs if desired.

These herbed boiled potatoes boast a velvety texture and a buttery, herb-infused flavor that elevates any meal. Try serving them alongside grilled salmon or as part of a rustic brunch spread for a touch of elegance.

Spicy Boiled Potatoes

These Spicy Boiled Potatoes are a testament to the beauty of simplicity, where each bite delivers a harmonious blend of heat and earthiness, perfectly suited for those who appreciate bold flavors.

Ingredients

• 2 lbs small Yukon Gold potatoes, scrubbed
• 1/4 cup extra-virgin olive oil
• 2 tbsp smoked paprika
• 1 tbsp crushed red pepper flakes
• 1 tsp sea salt
• 4 cups filtered water
• 2 tbsp apple cider vinegar
• 1/2 cup fresh cilantro, finely chopped

Instructions

1. In a large pot, combine the potatoes, filtered water, and apple cider vinegar. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and let them cool slightly. Tip: For extra flavor, reserve 1/4 cup of the cooking water.
4. In a small bowl, whisk together the olive oil, smoked paprika, crushed red pepper flakes, and sea salt.
5. Transfer the slightly cooled potatoes to a large mixing bowl. Pour the spice mixture over the potatoes and gently toss to coat evenly. Tip: Use a rubber spatula to avoid breaking the potatoes.
6. Return the potatoes to the pot over low heat. Add the reserved cooking water and stir gently for 2 minutes to allow the flavors to meld. Tip: This step ensures the spices adhere well to the potatoes.
7. Remove from heat and sprinkle with fresh cilantro before serving.

Perfectly tender with a fiery kick, these Spicy Boiled Potatoes boast a smoky depth that pairs wonderfully with a dollop of cool Greek yogurt or as a vibrant side to grilled meats.

Boiled Potato Salad

Gracefully simple yet undeniably satisfying, this boiled potato salad is a testament to the beauty of minimalism in cooking. With its creamy texture and delicate balance of flavors, it’s a dish that speaks volumes through its understated elegance.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup mayonnaise, preferably homemade
• 2 tbsp Dijon mustard
• 1/4 cup finely chopped chives
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp apple cider vinegar

Instructions

1. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes until tender when pierced with a fork, about 15 minutes.
3. While the potatoes cook, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sea salt, and black pepper in a large mixing bowl.
4. Drain the potatoes well and let them cool slightly, about 5 minutes, to avoid melting the mayonnaise.
5. Gently fold the warm potatoes into the mayonnaise mixture, ensuring each piece is evenly coated.
6. Add the lightly beaten pasture-raised eggs and chopped chives to the bowl, folding gently to incorporate without breaking the potatoes.
7. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Yielded with a creamy texture and a harmonious blend of tangy and savory notes, this boiled potato salad is perfect alongside grilled meats or as a standalone dish garnished with extra chives for a pop of color.

Creamy Dill Boiled Potatoes

Radiating with simplicity yet brimming with flavor, these creamy dill boiled potatoes are a testament to the beauty of humble ingredients transformed through thoughtful preparation. Perfectly tender and enveloped in a herbaceous, velvety coating, they serve as a versatile side that complements a wide array of main courses.

Ingredients

• 2 lbs Yukon Gold potatoes, halved
• 1/4 cup unsalted butter, clarified
• 1/2 cup heavy cream
• 2 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. Drain the potatoes thoroughly and return them to the pot. Allow them to sit for 1 minute to evaporate any remaining water, which ensures the creamy sauce adheres better.
3. Over low heat, add the clarified butter to the potatoes, gently tossing to coat each piece evenly. This step enriches the potatoes with a nutty, luxurious flavor.
4. Pour in the heavy cream, stirring gently to combine. Heat for 2-3 minutes, just until the cream begins to thicken slightly around the potatoes.
5. Remove from heat and fold in the fresh dill, sea salt, and black pepper, ensuring the herbs are evenly distributed throughout the dish.

Melt-in-your-mouth tender with a creamy texture that clings to each potato half, this dish is elevated by the bright, aromatic punch of fresh dill. For an elegant presentation, garnish with additional dill sprigs and serve alongside grilled salmon or roasted chicken.

Boiled Potatoes with Parsley

Delightfully simple yet profoundly satisfying, boiled potatoes with parsley is a dish that celebrates the humble potato in its most unadulterated form, elevated by the fresh, herbal brightness of parsley. This recipe is a testament to the beauty of minimalism in cooking, where quality ingredients speak for themselves.

Ingredients

• 1.5 lbs Yukon Gold potatoes, scrubbed and halved
• 2 tbsp unsalted butter, clarified
• 1/4 cup fresh parsley leaves, finely chopped
• 1 tsp sea salt
• 4 cups cold water

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with 4 cups of cold water, ensuring they are fully submerged.
2. Add 1 tsp of sea salt to the water, which will season the potatoes from the inside out as they cook.
3. Bring the water to a boil over high heat, then reduce to a simmer, cooking the potatoes uncovered for 15-20 minutes, or until a knife slides easily through the thickest part of a potato.
4. Drain the potatoes in a colander, then return them to the pot off the heat to allow any residual moisture to evaporate for about 1 minute.
5. Gently toss the potatoes with 2 tbsp of clarified butter, ensuring each piece is lightly coated for a glossy finish.
6. Sprinkle the finely chopped fresh parsley over the potatoes, tossing once more to distribute the herb evenly.

Finished with a sprinkle of parsley, these boiled potatoes offer a buttery, tender bite with a refreshing herbal note. Serve them alongside a perfectly seared steak or as part of a rustic vegetable platter for a touch of elegance.

Cheesy Boiled Potatoes

Gracefully simple yet undeniably indulgent, these cheesy boiled potatoes are a testament to the beauty of combining humble ingredients with a touch of culinary finesse. Perfectly tender potatoes enveloped in a velvety cheese sauce offer a comforting dish that’s both rustic and refined.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 3 tbsp unsalted butter
• 1 cup heavy cream
• 1.5 cups sharp cheddar cheese, freshly grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork-tender.
2. Drain the potatoes thoroughly and return them to the pot. Add the unsalted butter and gently toss until the butter is melted and the potatoes are evenly coated.
3. Pour the heavy cream over the potatoes and simmer over low heat for 2 minutes, stirring occasionally to ensure the cream does not scorch.
4. Gradually add the freshly grated sharp cheddar cheese to the pot, stirring constantly until the cheese is completely melted and the sauce is smooth.
5. Season the potatoes with sea salt and freshly ground black pepper, stirring gently to combine.
6. Transfer the cheesy boiled potatoes to a serving dish and garnish with finely chopped fresh chives.

Delightfully creamy with a subtle sharpness from the cheddar, these potatoes boast a luxurious texture that pairs wonderfully with a crisp green salad or as a decadent side to roasted meats. For an extra touch of elegance, serve them in individual ramekins topped with a sprinkle of smoked paprika.

Boiled Potatoes with Sour Cream and Chives

Unassuming yet utterly comforting, this dish marries the earthy simplicity of boiled potatoes with the luxurious tang of sour cream and the fresh, oniony bite of chives, creating a side that’s as versatile as it is delicious.

Ingredients

• 1.5 lbs Yukon Gold potatoes, scrubbed and halved
• 1/2 cup full-fat sour cream
• 2 tbsp fresh chives, finely chopped
• 1 tsp kosher salt
• 4 cups cold water

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with 4 cups of cold water, ensuring they are fully submerged.
2. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer, cooking the potatoes uncovered for 15-20 minutes, or until a fork easily pierces the center.
3. Drain the potatoes in a colander and let them steam dry for 2 minutes to remove excess moisture, enhancing their texture.
4. Transfer the potatoes to a serving bowl and gently toss with kosher salt while still warm to allow the seasoning to penetrate.
5. Dollop the sour cream over the potatoes and sprinkle with finely chopped fresh chives, serving immediately to enjoy the contrast of temperatures and textures.

Key to this dish’s appeal is the contrast between the warm, tender potatoes and the cool, creamy sour cream, punctuated by the sharpness of chives. For an elegant twist, serve atop a slate board for a rustic yet refined presentation.

Lemon Pepper Boiled Potatoes

Captivating in its simplicity yet profound in flavor, Lemon Pepper Boiled Potatoes offer a refreshing twist on a classic side dish, perfect for elevating any meal with their zesty and aromatic profile.

Ingredients

• 1.5 lbs petite gold potatoes, halved
• 3 cups cold, filtered water
• 2 tbsp unsalted butter, clarified
• 1 tbsp freshly cracked black pepper
• 1 tsp fine sea salt
• Zest of 1 large organic lemon
• 2 tbsp fresh lemon juice

Instructions

1. In a medium saucepan, combine the halved petite gold potatoes and cold, filtered water, ensuring the potatoes are fully submerged.
2. Place the saucepan over high heat and bring to a rolling boil, then immediately reduce to a gentle simmer, cooking uncovered for 12 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander, allowing them to steam dry for 2 minutes to remove excess moisture, which ensures a better texture when coated with the lemon pepper mixture.
4. Return the drained potatoes to the saucepan off the heat, and gently toss with clarified butter, freshly cracked black pepper, fine sea salt, lemon zest, and fresh lemon juice until evenly coated.
5. Transfer the potatoes to a serving dish, garnish with additional lemon zest if desired, and serve immediately to enjoy their vibrant flavor and creamy texture.

Yielded with a buttery soft interior and a bright, peppery crust, these Lemon Pepper Boiled Potatoes are a testament to the beauty of simplicity. Consider serving them alongside grilled fish or as part of a spring-inspired brunch spread for a dish that delights the senses.

Boiled Potatoes with Rosemary

Keen to elevate your side dish repertoire? Boiled potatoes with rosemary offer a sublime blend of simplicity and sophistication, where the earthy fragrance of rosemary meets the tender, buttery texture of perfectly cooked potatoes.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 3 cups filtered water
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large saucepan, combine the halved Yukon Gold potatoes and filtered water, ensuring the potatoes are fully submerged.
2. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer, cooking uncovered for 15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander, allowing them to steam dry for 2 minutes to remove excess moisture.
4. Transfer the potatoes to a mixing bowl and drizzle with extra-virgin olive oil, tossing gently to coat evenly.
5. Sprinkle the finely chopped fresh rosemary leaves, sea salt, and freshly ground black pepper over the potatoes, tossing again to distribute the seasonings uniformly.
6. Serve immediately, ensuring the rosemary’s aroma is at its peak. For an added touch of elegance, garnish with a sprig of fresh rosemary.

Creating a harmonious balance between the creamy texture of the potatoes and the aromatic punch of rosemary, this dish pairs wonderfully with roasted meats or can stand alone as a light, flavorful vegetarian option. Consider serving it alongside a crisp, green salad for a complete meal that celebrates the simplicity of quality ingredients.

Boiled Potatoes with Garlic and Olive Oil

Brimming with simplicity yet bursting with flavor, this dish transforms humble potatoes into a sublime side with the aromatic punch of garlic and the silky richness of olive oil. Perfectly suited for both weeknight dinners and elegant gatherings, it’s a testament to the beauty of minimal ingredients executed with precision.

Ingredients

• 1.5 lbs Yukon Gold potatoes, scrubbed and quartered
• 4 cloves garlic, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
2. While the potatoes cook, heat the olive oil in a small saucepan over medium heat. Add the sliced garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes. Remove from heat immediately to prevent burning.
3. Drain the potatoes well and return them to the pot. Gently toss with the garlic-infused olive oil, kosher salt, and black pepper until evenly coated.
4. Transfer the potatoes to a serving dish and sprinkle with the chopped parsley for a fresh, colorful finish.

Unassuming yet utterly delightful, these potatoes boast a creamy interior with a slight bite, enveloped in the luxurious sheen of olive oil and the sharp, sweet notes of garlic. For an extra touch of elegance, serve atop a rustic wooden board with a sprinkle of flaky sea salt and a drizzle of aged balsamic vinegar.

Boiled Potatoes with Mustard Sauce

Captivating in its simplicity yet profound in flavor, this dish elevates the humble potato to new heights with a tangy, velvety mustard sauce that promises to delight the palate. Perfectly boiled potatoes serve as the canvas for this exquisite sauce, creating a harmonious blend of textures and tastes that are both comforting and sophisticated.

Ingredients

• 1.5 lbs Yukon Gold potatoes, scrubbed and halved
• 3 tbsp Dijon mustard
• 2 tbsp whole grain mustard
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, at room temperature
• 1 tbsp white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh chives

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
2. While the potatoes cook, whisk together the Dijon mustard, whole grain mustard, heavy cream, and white wine vinegar in a small bowl until smooth.
3. Drain the potatoes thoroughly and return them to the pot. Add the butter, salt, and pepper, gently tossing until the butter is melted and the potatoes are evenly coated.
4. Pour the mustard sauce over the potatoes, stirring gently to combine without breaking the potatoes apart.
5. Sprinkle with finely chopped fresh chives before serving for a burst of color and flavor.

Generously spooned over the warm potatoes, the mustard sauce clings to each piece, offering a creamy texture with a sharp, tangy kick. Serve this dish as a refined side to roasted meats or atop a bed of arugula for a light, yet satisfying meal.

Boiled Potatoes with Bacon Bits

Mastering the art of simplicity, this dish elevates humble ingredients into a symphony of comfort and flavor, perfect for any season. Boiled potatoes with bacon bits is a testament to the beauty of minimalism in cooking, where each component shines through with clarity and purpose.

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 4 oz artisanal bacon, diced into 1/4-inch pieces
• 2 tbsp unsalted European-style butter
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh chives

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 2 inches. Add 1/2 tsp of sea salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until a fork can easily pierce the center of a potato piece.
3. While the potatoes cook, heat a medium skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy and golden brown, about 6-8 minutes. Transfer the bacon bits to a paper towel-lined plate to drain, reserving the bacon fat in the skillet.
4. Drain the potatoes in a colander and return them to the pot. Add the reserved bacon fat, European-style butter, remaining 1/2 tsp of sea salt, and black pepper. Gently toss until the potatoes are evenly coated and the butter is melted.
5. Transfer the potatoes to a serving dish. Sprinkle with the crispy bacon bits and finely chopped fresh chives.

Delight in the creamy texture of the Yukon Gold potatoes, perfectly contrasted by the crispy, smoky bacon bits. For an extra touch of elegance, serve alongside a dollop of crème fraîche and a sprinkle of Maldon sea salt.

Boiled Potatoes with Caramelized Onions

Keenly simple yet profoundly satisfying, this dish marries the earthy comfort of boiled potatoes with the sweet, umami depth of caramelized onions, creating a symphony of flavors that belies its humble ingredients.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 2 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
2. While the potatoes cook, heat the clarified butter in a large skillet over medium-low heat. Add the thinly sliced yellow onions and cook, stirring occasionally, until they begin to soften, about 5 minutes.
3. Sprinkle the onions with sea salt and freshly ground black pepper, then continue to cook, stirring every few minutes, until the onions are deeply caramelized and golden brown, about 25 minutes. Tip: Resist the urge to stir too frequently to allow the onions to develop a rich color.
4. Drain the potatoes and return them to the pot. Gently toss with the caramelized onions and fresh thyme leaves until well combined. Tip: For an extra layer of flavor, let the mixture sit covered for 5 minutes off the heat before serving.
5. Serve warm, garnished with additional thyme leaves if desired. Tip: For a rustic presentation, leave the potatoes in halves; for a more refined dish, slice them into uniform pieces after boiling.

Lusciously tender potatoes paired with the sweet complexity of caramelized onions offer a dish that’s both comforting and sophisticated. Consider serving alongside a crisp green salad or as a hearty side to roasted meats for a meal that celebrates simplicity at its finest.

Boiled Potatoes with Pesto

Hearty yet refined, boiled potatoes with pesto offer a simple yet sophisticated dish that marries the earthy comfort of potatoes with the vibrant freshness of homemade pesto. Perfect for a light summer meal or as an elegant side, this recipe promises to delight with its balance of textures and flavors.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
2. While the potatoes cook, combine the basil, pine nuts, minced garlic, and Parmigiano-Reggiano cheese in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto is smooth and emulsified. Season with sea salt and freshly ground black pepper.
4. Drain the potatoes well and return them to the pot. Gently toss with the pesto until evenly coated.
5. Let the potatoes sit for 2 minutes to allow the flavors to meld before serving.

Lusciously creamy with a bright herby punch, these pesto-coated potatoes are a testament to the beauty of simplicity. Serve them alongside grilled fish or chicken for a complete meal, or enjoy them as is for a vegetarian delight.

Boiled Potatoes with Thyme

Simplicity meets sophistication in this classic dish, where the humble potato is elevated with the aromatic whisper of thyme, creating a side that’s both comforting and refined.

Ingredients

• 1.5 lbs Yukon Gold potatoes, halved
• 2 tbsp unsalted butter, clarified
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 4 cups cold water

Instructions

1. Place the halved Yukon Gold potatoes in a large pot and cover with 4 cups of cold water, ensuring they are fully submerged.
2. Add 1 tsp of sea salt to the water, which will enhance the potatoes’ natural flavors as they cook.
3. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer, cooking the potatoes uncovered for 15-20 minutes, or until they are fork-tender.
4. While the potatoes cook, clarify 2 tbsp of unsalted butter in a small saucepan over low heat, skimming off any foam that rises to the surface for a pure, golden result.
5. Once the potatoes are cooked, drain them thoroughly and return them to the pot, allowing any residual steam to evaporate for a perfectly dry exterior.
6. Gently toss the warm potatoes with the clarified butter and 1 tbsp of fresh thyme leaves, ensuring each piece is evenly coated for maximum flavor.

Yielded are potatoes with a velvety interior and a delicate, buttery glaze, each bite infused with the earthy essence of thyme. Consider serving alongside a seared ribeye or as part of a rustic brunch spread for a touch of elegance.

Boiled Potatoes with Paprika

Few dishes offer the comforting simplicity and versatile elegance of boiled potatoes with paprika. This humble yet sophisticated side dish transforms the earthy sweetness of potatoes with the warm, smoky notes of paprika, creating a harmonious blend of flavors that can elevate any meal.

Ingredients

• 1.5 lbs Yukon Gold potatoes, scrubbed and quartered
• 2 tbsp unsalted butter, clarified
• 1 tsp smoked paprika, plus extra for garnish
• 1/2 tsp sea salt
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes uncovered for 12-15 minutes, or until they are fork-tender but not falling apart.
3. Drain the potatoes thoroughly in a colander, then return them to the pot off the heat to evaporate any remaining moisture, about 1 minute.
4. Add the clarified butter, smoked paprika, and sea salt to the potatoes, gently tossing to coat evenly without breaking the potatoes.
5. Sprinkle the finely chopped parsley over the potatoes and give one final gentle toss to distribute.
6. Transfer the potatoes to a serving dish and dust lightly with additional smoked paprika for an extra layer of flavor and a vibrant color contrast.

Velvety in texture with a buttery richness, these potatoes boast a subtle smokiness that pairs beautifully with grilled meats or as a standalone vegetarian delight. For an innovative twist, serve them atop a bed of arugula with a drizzle of balsamic reduction for a salad that marries warmth with zest.

Boiled Potatoes with Cheddar Cheese

Lusciously simple yet undeniably comforting, this dish transforms humble potatoes into a creamy, cheesy delight that’s perfect for any occasion. The golden cheddar melts into the tender potatoes, creating a harmonious blend of flavors that’s both rustic and refined.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15 minutes.
3. Drain the potatoes thoroughly and return them to the pot. Tip: Let them sit for a minute to evaporate any excess moisture for a creamier texture.
4. Add the unsalted butter, heavy cream, sea salt, black pepper, and nutmeg to the potatoes. Mash until smooth and creamy.
5. Gently fold in the freshly grated sharp cheddar cheese until just combined. Tip: Reserve a small amount of cheese to sprinkle on top before serving for a beautiful presentation.
6. Transfer the mashed potatoes to a serving dish and sprinkle with the reserved cheddar cheese. Tip: For a golden finish, broil for 2-3 minutes until the cheese is bubbly and slightly browned.

Exquisitely creamy with a rich, cheesy depth, these potatoes boast a velvety texture that pairs wonderfully with a crisp green salad or as a luxurious side to roasted meats. For an extra touch of elegance, garnish with chive blossoms or a drizzle of truffle oil.

Conclusion

Kickstart your culinary adventure with these 18 easy-to-make boiled potato recipes that promise to delight your taste buds! Whether you’re a novice or a seasoned cook, there’s something here for everyone. Don’t forget to leave a comment sharing your favorite recipe and spread the love by pinning this article on Pinterest. Happy cooking!