24 Delicious Boiled Potato Recipes Easy to Make

Ah, the humble potato—boiled to perfection, it’s the unsung hero of comfort food that’s both versatile and irresistibly delicious. Whether you’re whipping up a quick weeknight dinner or craving something hearty to warm your soul, our roundup of 24 easy boiled potato recipes is your golden ticket to culinary delight. Dive in and discover how this simple ingredient can transform into a feast for the senses!

Garlic Herb Boiled Potatoes

Kickstart your side dish game with these garlic herb boiled potatoes. They’re simple, flavorful, and the perfect companion to just about any meal. You’ll love how the herbs and garlic infuse the potatoes with so much flavor.

Ingredients

• 2 pounds of small, waxy potatoes (like Yukon Gold), scrubbed clean
• 4 cloves of fresh garlic, minced
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of coarse sea salt
• 1/4 cup of freshly chopped parsley
• 1 tablespoon of finely chopped rosemary
• 1/2 teaspoon of finely ground black pepper

Instructions

1. Fill a large pot with enough water to cover the potatoes and bring to a boil over high heat.
2. Once boiling, add the scrubbed potatoes and coarse sea salt to the pot.
3. Reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until they’re fork-tender.
4. While the potatoes cook, mix the minced garlic, olive oil, chopped parsley, rosemary, and black pepper in a small bowl.
5. Drain the potatoes well and let them sit for a minute to steam off excess moisture.
6. Transfer the warm potatoes to a large bowl and gently toss them with the garlic herb mixture until evenly coated.
7. Tip: For extra flavor, let the potatoes sit for 5 minutes before serving to allow the flavors to meld.
8. Tip: If you prefer a crispier texture, you can briefly broil the tossed potatoes for 2-3 minutes before serving.
9. Tip: Always use fresh herbs for the brightest flavor, but dried herbs can work in a pinch—just use half the amount.

Wow, these garlic herb boiled potatoes are a game-changer with their creamy interior and herby, garlicky crust. Serve them alongside grilled meats or fold them into a breakfast hash for a delicious twist.

Buttery Boiled New Potatoes

Kickstart your meal with these buttery boiled new potatoes, a simple yet utterly satisfying side dish that pairs perfectly with just about anything. You’ll love how their creamy texture and rich flavor come together with minimal effort.

Ingredients

• 1.5 pounds of small, waxy new potatoes, scrubbed clean
• 4 tablespoons of unsalted butter, cut into chunks
• 1 teaspoon of kosher salt, plus more to taste
• 2 cups of cold water
• 2 tablespoons of fresh parsley, finely chopped for garnish

Instructions

1. Place the scrubbed new potatoes in a medium-sized pot.
2. Add the cold water to the pot, ensuring the potatoes are just covered.
3. Sprinkle the kosher salt over the potatoes and water.
4. Bring the water to a boil over high heat, then reduce to a simmer. Tip: A gentle simmer prevents the potatoes from breaking apart.
5. Cover the pot and let the potatoes cook for 15-20 minutes, or until they’re fork-tender. Tip: Test a potato with a fork; it should slide in easily without resistance.
6. Drain the potatoes in a colander and return them to the pot.
7. Add the unsalted butter chunks to the hot potatoes, letting it melt and coat them evenly. Tip: The residual heat from the potatoes will melt the butter perfectly, so no need for extra heat.
8. Sprinkle the finely chopped fresh parsley over the potatoes for a pop of color and freshness.

Ready to serve, these buttery boiled new potatoes boast a melt-in-your-mouth texture with a rich, comforting flavor. Try them alongside grilled meats or as part of a cozy breakfast spread for a touch of homemade warmth.

Classic Boiled Potatoes with Parsley

Just when you think you’ve tried every way to enjoy potatoes, this classic boiled version with fresh parsley reminds you why simplicity wins. You’ll love how these tender spuds soak up flavors and pair with almost anything.

Ingredients

• 2 lbs small, waxy potatoes (like Yukon Gold), scrubbed clean
• 1/4 cup rich extra virgin olive oil
• 1/4 cup finely chopped fresh parsley
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Place the scrubbed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until a fork easily pierces the potatoes.
3. Drain the potatoes in a colander and let them steam dry for 2 minutes. This helps them absorb the dressing better.
4. Transfer the warm potatoes to a large bowl. Drizzle with the extra virgin olive oil and sprinkle with sea salt and black pepper.
5. Gently toss the potatoes to coat them evenly in the oil and seasonings.
6. Add the chopped fresh parsley and toss once more to distribute the herbs throughout.

Out of the bowl, these potatoes are a dream—creamy inside with a slight bite, dressed in herby, peppery goodness. Try them alongside grilled meats or fold into a morning hash for a hearty start to your day.

Spicy Boiled Potato Salad

Did you know that the simplest ingredients can create the most unforgettable dishes? This spicy boiled potato salad is proof—packed with flavor, easy to make, and perfect for any gathering.

Ingredients

• 2 lbs small red potatoes, scrubbed clean
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, roughly chopped
• 1 jalapeño, thinly sliced (seeds removed for less heat)
• 2 cloves garlic, minced

Instructions

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes and let them cool slightly. Tip: Cutting them while warm helps the dressing absorb better.
4. In a small bowl, whisk together olive oil, apple cider vinegar, black pepper, and sea salt.
5. Halve the cooled potatoes and place them in a large mixing bowl.
6. Add the cilantro, jalapeño, and minced garlic to the potatoes.
7. Pour the dressing over the potato mixture and gently toss to combine. Tip: Use a rubber spatula to avoid breaking the potatoes.
8. Let the salad sit for at least 10 minutes before serving to allow flavors to meld. Tip: For extra zest, add a squeeze of lime juice before serving.

Ready to dig in? The salad boasts a creamy texture with a spicy kick, thanks to the jalapeño. Serve it alongside grilled meats or as a bold standalone dish at your next picnic.

Boiled Potatoes with Dill and Sour Cream

Alright, let’s dive into making this simple yet utterly comforting dish that’s perfect for any day of the week. You’ll love how the creamy sour cream and fresh dill elevate the humble boiled potato to something truly special.

Ingredients

• 2 pounds of waxy potatoes, scrubbed clean
• 1/4 cup of fresh dill, finely chopped
• 1/2 cup of rich sour cream
• 1 tablespoon of unsalted butter
• 1 teaspoon of sea salt, plus more for seasoning
• Freshly ground black pepper, to taste

Instructions

1. Fill a large pot with cold water and add the scrubbed potatoes. Make sure the water covers the potatoes by at least an inch.
2. Add 1 teaspoon of sea salt to the water. This helps to season the potatoes from the inside out.
3. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they’re tender when pierced with a fork.
4. While the potatoes are cooking, chop the fresh dill and set aside.
5. Once the potatoes are done, drain them well and return them to the pot. Add the unsalted butter and let it melt over the warm potatoes for a richer flavor.
6. Gently toss the potatoes with the butter, then add the sour cream and chopped dill. Stir everything together until the potatoes are evenly coated.
7. Season with freshly ground black pepper and additional sea salt if needed. Serve warm.

Here you go! The potatoes are creamy with a slight tang from the sour cream, and the dill adds a fresh, herby brightness. Try serving them alongside grilled fish or as part of a brunch spread for a touch of comfort.

Creamy Boiled Potatoes with Chives

Oh, you’re going to love this simple yet utterly comforting side dish. It’s the kind of recipe that feels like a warm hug, perfect for those nights when you want something easy but delicious.

Ingredients

• 2 pounds of waxy potatoes, peeled and quartered
• 1/2 cup of heavy cream, rich and velvety
• 2 tablespoons of unsalted butter, creamy and golden
• 1/4 cup of fresh chives, finely chopped and vibrant green
• 1 teaspoon of salt, finely ground
• 1/2 teaspoon of black pepper, freshly cracked

Instructions

1. Place the peeled and quartered potatoes in a large pot. Cover them with cold water by about an inch.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they’re fork-tender.
3. Drain the potatoes well and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for a creamier texture.
4. Add the heavy cream, butter, salt, and pepper to the potatoes. Mash everything together until smooth and creamy. Tip: For extra fluffiness, warm the cream and butter before adding.
5. Stir in the fresh chives until evenly distributed. Tip: Reserve a few chives for garnish to add a pop of color.

What you’ll end up with is a bowl of creamy, dreamy potatoes with a subtle oniony kick from the chives. Try serving them alongside grilled chicken or fish for a meal that’s both simple and satisfying.

Boiled Potatoes in Mustard Sauce

Got a hankering for something simple yet utterly satisfying? Boiled potatoes in mustard sauce is your go-to dish, blending creamy textures with a tangy kick that’ll have you reaching for seconds.

Ingredients

• 1.5 lbs of waxy potatoes, peeled and quartered
• 2 tbsp of smooth Dijon mustard
• 1/4 cup of heavy cream
• 1 tbsp of unsalted butter
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper
• 1/2 cup of fresh parsley, finely chopped

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the quartered potatoes to the boiling water and cook for 15 minutes, or until they’re fork-tender.
3. While the potatoes cook, melt the unsalted butter in a small saucepan over low heat.
4. Whisk in the Dijon mustard and heavy cream until the mixture is smooth and slightly thickened, about 3 minutes.
5. Drain the potatoes thoroughly and return them to the pot.
6. Pour the mustard sauce over the potatoes, tossing gently to coat each piece evenly.
7. Season with finely ground sea salt and freshly cracked black pepper, adjusting to your preference.
8. Sprinkle the chopped fresh parsley over the top for a burst of color and freshness.

With its velvety sauce clinging to each tender potato chunk, this dish strikes a perfect balance between comfort and zest. Try serving it alongside grilled chicken or as a standout side at your next picnic.

Herbed Boiled Potatoes with Olive Oil

Ready to whip up a simple yet flavorful side dish that’ll steal the show? These herbed boiled potatoes are your ticket to a fuss-free, delicious addition to any meal.

Ingredients

• 2 pounds of small, waxy potatoes (like Yukon Gold), scrubbed clean
• 1/4 cup of rich extra virgin olive oil
• 2 tablespoons of fresh, finely chopped parsley
• 1 tablespoon of fresh, finely chopped dill
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Fill a large pot with enough water to cover the potatoes and bring to a rolling boil over high heat.
2. Add the scrubbed potatoes to the boiling water and reduce the heat to medium. Let them simmer uncovered for 15-20 minutes, or until a fork easily pierces the largest potato.
3. Drain the potatoes in a colander and let them sit for a minute to steam off excess water. Tip: This step ensures your potatoes won’t be watery when mixed with the olive oil and herbs.
4. Transfer the potatoes to a large mixing bowl. While they’re still warm, drizzle with the extra virgin olive oil and gently toss to coat. Tip: The warmth helps the potatoes absorb the flavors better.
5. Sprinkle the chopped parsley, dill, sea salt, and black pepper over the potatoes. Toss gently again to distribute the herbs and seasoning evenly. Tip: Fresh herbs are key here for the brightest flavor.

Mmm, these potatoes come out perfectly tender with a slight bite, enveloped in the aromatic blend of herbs and the fruity notes of olive oil. Try serving them alongside grilled fish or as part of a vibrant salad for a refreshing twist.

Boiled Potatoes with Rosemary and Garlic

You know those days when you want something simple yet utterly satisfying? This boiled potatoes dish with rosemary and garlic is your go-to. It’s easy, flavorful, and feels like a hug in a bowl.

Ingredients

• 2 pounds of small, waxy potatoes (like Yukon Gold), scrubbed clean
• 3 tablespoons of rich extra virgin olive oil
• 4 cloves of fresh garlic, minced
• 2 tablespoons of fresh rosemary leaves, finely chopped
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Fill a large pot with enough water to cover the potatoes and bring to a boil over high heat.
2. Add the scrubbed potatoes to the boiling water and reduce heat to medium. Cook for 15-20 minutes, or until a fork easily pierces the potatoes.
3. While the potatoes cook, heat the olive oil in a small pan over low heat. Add the minced garlic and chopped rosemary, sautéing for 1-2 minutes until fragrant but not browned. Tip: Keep the heat low to prevent the garlic from burning.
4. Drain the potatoes and let them sit for a minute to steam off excess water. Tip: This helps the olive oil mixture stick better.
5. Transfer the potatoes to a serving bowl. Drizzle the garlic-rosemary oil over the top, then sprinkle with sea salt and black pepper. Tip: Gently toss the potatoes to coat them evenly without breaking them apart.
6. Serve warm. The potatoes should be tender with a slight bite, infused with the aromatic flavors of rosemary and garlic. Perfect alongside grilled meats or as part of a cozy vegetarian spread.

With their creamy texture and herby aroma, these potatoes are a simple pleasure. Try topping them with a sprinkle of grated Parmesan for an extra flavor boost.

Boiled Potatoes with Lemon and Thyme

Potatoes might seem simple, but when you boil them with lemon and thyme, they transform into something special. You’ll love how these humble ingredients come together to create a dish that’s both comforting and bright.

Ingredients

• 1.5 lbs small, waxy potatoes (like Yukon Gold), scrubbed clean
• 2 tbsp rich extra virgin olive oil
• 1 large lemon, zested and juiced
• 2 tsp fresh thyme leaves, plus extra for garnish
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. Place the scrubbed potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes until they’re tender when pierced with a fork, about 15-20 minutes. Tip: Start checking at 15 minutes to avoid overcooking.
3. Drain the potatoes well and let them sit in the colander for a minute to steam dry.
4. Return the potatoes to the pot. Drizzle with the olive oil, lemon juice, and zest, then sprinkle with thyme, salt, and pepper.
5. Gently toss the potatoes until they’re evenly coated with the mixture. Tip: Use a silicone spatula to avoid breaking the potatoes.
6. Transfer the potatoes to a serving dish and garnish with additional thyme leaves. Tip: For extra flavor, let them sit for 5 minutes before serving to absorb the dressing.

Unbelievably tender with a zesty kick, these potatoes are a side dish that steals the show. Try serving them alongside grilled fish or chicken for a meal that feels effortlessly elegant.

Boiled Potatoes with Bacon and Cheese

Oh, you’re going to love this simple yet utterly satisfying dish that combines the humble potato with the rich flavors of bacon and cheese. It’s the kind of meal that feels like a warm hug on a busy day.

Ingredients

• 2 lbs of russet potatoes, peeled and cut into 1-inch chunks
• 4 slices of thick-cut bacon, chopped into small pieces
• 1 cup of sharp cheddar cheese, freshly grated
• 1/4 cup of fresh chives, finely chopped
• 1/2 cup of heavy cream
• 2 tbsp of unsalted butter
• 1 tsp of salt
• 1/2 tsp of freshly ground black pepper

Instructions

1. Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15 minutes, or until they’re fork-tender.
3. While the potatoes cook, fry the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Drain on paper towels.
4. Drain the potatoes and return them to the pot. Add the butter, heavy cream, and black pepper. Mash until smooth.
5. Fold in the crispy bacon, grated cheddar cheese, and chopped chives until everything is well combined.
6. Serve immediately while hot. For an extra touch, top with additional cheese and chives.

What you’ll get is a creamy, cheesy mash with the smoky crunch of bacon and a fresh bite from the chives. Try serving it alongside a crisp green salad or as a hearty side to grilled meats for a meal that’s sure to impress.

Boiled Potatoes with Green Onions

Got a craving for something simple yet satisfying? Boiled potatoes with green onions is your go-to dish. It’s easy, comforting, and packed with flavor.

Ingredients

• 2 lbs of small, waxy potatoes (like Yukon Gold), scrubbed clean
• 1/4 cup of fresh green onions, thinly sliced
• 2 tbsp of unsalted butter, melted
• 1 tsp of sea salt, for boiling
• 1/2 tsp of freshly ground black pepper
• 1 tbsp of extra virgin olive oil, for drizzling

Instructions

1. Fill a large pot with water until it’s about halfway full. Add 1 tsp of sea salt and bring to a rolling boil over high heat.
2. While waiting for the water to boil, scrub the potatoes clean under cold running water. No need to peel them; the skins add texture and nutrients.
3. Once the water is boiling, carefully add the potatoes. Reduce the heat to medium-high to maintain a gentle boil.
4. Cook the potatoes for 15-20 minutes, or until they’re fork-tender. A fork should slide in easily with little resistance.
5. Drain the potatoes in a colander and let them sit for a minute to steam off excess water.
6. Transfer the potatoes to a serving bowl. Drizzle with melted butter and extra virgin olive oil, then sprinkle with freshly ground black pepper.
7. Gently toss the potatoes to coat them evenly in the butter and oil. Tip: Use a silicone spatula to avoid breaking the potatoes.
8. Scatter the thinly sliced green onions over the top for a fresh, sharp contrast to the creamy potatoes.

Buttery, tender potatoes with a hint of sharpness from the green onions make this dish a comforting side or a light main. Try serving it alongside grilled fish or as part of a brunch spread for a touch of homey elegance.

Boiled Potatoes with Paprika and Onion

Mmm, there’s nothing quite like the comforting simplicity of boiled potatoes, especially when they’re jazzed up with a sprinkle of smoky paprika and the sweet bite of onion. It’s the kind of dish that feels like a warm hug on a chilly evening, and guess what? It’s incredibly easy to whip up.

Ingredients

• 2 pounds of waxy potatoes, scrubbed clean and cut into even chunks
• 1 large yellow onion, thinly sliced into half-moons
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of smoked paprika, for that deep, earthy flavor
• 1/2 teaspoon of finely ground sea salt
• 1/4 teaspoon of freshly cracked black pepper
• 1/2 cup of fresh parsley, roughly chopped for a bright finish

Instructions

1. Fill a large pot with cold water and add the potato chunks. Make sure the water covers the potatoes by about an inch.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they’re fork-tender but not falling apart.
3. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re soft and golden, about 8 minutes.
4. Drain the potatoes well and return them to the pot. Gently fold in the cooked onions, smoked paprika, salt, and pepper. Be careful not to mash the potatoes.
5. Sprinkle with fresh parsley before serving to add a pop of color and freshness.

Ready to dig in? The potatoes should be creamy on the inside with just the right amount of bite, while the paprika and onion bring a smoky sweetness that’s downright addictive. Try serving them alongside grilled chicken or fish for a meal that’s both satisfying and simple.

Boiled Potatoes with Cilantro and Lime

Just when you think potatoes can’t get any better, this simple yet vibrant dish proves you wrong. You’ll love how the fresh cilantro and zesty lime bring these boiled potatoes to life.

Ingredients

• 2 pounds of waxy potatoes, scrubbed clean
• 1/4 cup of fresh cilantro leaves, roughly chopped
• 2 tablespoons of unsalted butter, melted
• 1 lime, juiced (about 2 tablespoons)
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Fill a large pot with enough water to cover the potatoes and bring to a boil over high heat.
2. Add the scrubbed potatoes to the boiling water and reduce heat to medium. Cook for 15-20 minutes, or until a fork easily pierces the potatoes.
3. Drain the potatoes in a colander and let them sit for 2 minutes to steam dry.
4. Transfer the potatoes to a large bowl. While still warm, drizzle with melted butter and toss gently to coat.
5. Squeeze the fresh lime juice over the potatoes, then sprinkle with kosher salt and freshly ground black pepper.
6. Add the roughly chopped cilantro leaves and toss everything together until the potatoes are evenly seasoned.

Buttery and tender, these potatoes are a dream with the bright kick of lime and the herbal freshness of cilantro. Serve them alongside grilled meats or fold into tacos for an extra flavor punch.

Boiled Potatoes with Mushroom Sauce

Now, who doesn’t love a comforting bowl of boiled potatoes smothered in a creamy mushroom sauce? It’s the kind of dish that feels like a hug on a plate, perfect for those days when you crave something simple yet satisfying.

Ingredients

• 2 pounds of waxy potatoes, peeled and quartered
• 3 tablespoons of unsalted butter
• 1 cup of sliced cremini mushrooms, earthy and fresh
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of chicken broth, savory and warm
• 1 tablespoon of all-purpose flour
• 1 teaspoon of fresh thyme leaves, aromatic
• Salt and freshly ground black pepper to taste

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes cook, melt the butter in a large skillet over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes.
3. Add the mushrooms to the skillet and cook until they release their juices and become golden, about 5 minutes. Sprinkle the flour over the mushrooms, stirring to coat evenly.
4. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring the sauce to a gentle simmer, stirring constantly until it thickens, about 5 minutes.
5. Stir in the thyme leaves, and season with salt and pepper. Tip: For an extra flavor boost, add a splash of white wine to the sauce.
6. Drain the potatoes and return them to the pot. Pour the mushroom sauce over the potatoes, gently tossing to coat. Tip: Let the dish sit for a few minutes before serving to allow the flavors to meld.
7. Serve the boiled potatoes with mushroom sauce hot, garnished with additional thyme if desired. Tip: Pair with a crisp green salad for a balanced meal.

The creamy mushroom sauce clings to each tender potato piece, creating a dish that’s both hearty and elegant. For a twist, top with crispy bacon bits or a sprinkle of grated Parmesan before serving.

Boiled Potatoes with Caramelized Onions

Zesty and comforting, this dish is your go-to for a simple yet flavorful side. You’ll love how the sweetness of caramelized onions pairs with the earthy potatoes.

Ingredients

• 2 lbs of waxy potatoes, scrubbed clean
• 3 tbsp of rich extra virgin olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp of fine sea salt
• 1/2 tsp of freshly ground black pepper
• 1 tbsp of unsalted butter
• 1/4 cup of water

Instructions

1. Place the scrubbed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, until potatoes are fork-tender. Tip: Start checking at 15 minutes to avoid overcooking.
3. Drain the potatoes and let them cool slightly. Cut into 1-inch pieces.
4. While potatoes cook, heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and stir to coat.
5. Cook onions, stirring occasionally, for 25-30 minutes until deeply golden. Tip: Lower the heat if onions are browning too quickly.
6. Add the butter, salt, and pepper to the onions, stirring until butter melts. Tip: The butter adds a rich depth to the caramelized onions.
7. Add the potato pieces to the skillet with the onions. Pour in the water and stir gently to combine, allowing the flavors to meld for 2-3 minutes.

The potatoes should be tender with a slight bite, enveloped in the sweet, buttery onions. Serve this dish alongside grilled meats or fold into a morning omelet for a hearty start.

Boiled Potatoes with Pesto

Easy to make and even easier to love, this boiled potatoes with pesto dish is your go-to for a quick, flavorful side. You’ll love how the creamy potatoes soak up the vibrant pesto, creating a simple yet satisfying bite.

Ingredients

• 2 lbs small, waxy potatoes (like Yukon Gold), scrubbed clean
• 1/2 cup fresh, aromatic basil pesto
• 1 tbsp rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Fill a large pot with water until it’s about 3/4 full. Bring to a rolling boil over high heat.
2. Add the scrubbed potatoes to the boiling water. Reduce heat to medium-high to maintain a gentle boil.
3. Cook the potatoes for 15-20 minutes, or until they’re fork-tender. Tip: Start checking at 15 minutes to avoid overcooking.
4. Drain the potatoes in a colander and let them steam dry for a minute. This helps the pesto stick better.
5. Transfer the potatoes to a large mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper. Gently toss to coat.
6. Add the fresh basil pesto to the bowl. Fold it in with the potatoes until evenly distributed. Tip: For extra flavor, let the dish sit for 5 minutes before serving.
7. Serve warm. Tip: For a colorful twist, garnish with additional basil leaves or a sprinkle of grated Parmesan cheese.

Zesty and herbaceous, this dish brings a punch of flavor to any meal. The potatoes are perfectly tender, making them a great vehicle for the bold pesto. Try serving them alongside grilled chicken or as part of a summer picnic spread.

Boiled Potatoes with Blue Cheese

You know those nights when you want something comforting but don’t want to spend hours in the kitchen? This boiled potatoes with blue cheese recipe is your answer. It’s simple, satisfying, and packed with flavor.

Ingredients

• 2 pounds of waxy potatoes, scrubbed clean
• 1/2 cup of crumbled creamy blue cheese
• 3 tablespoons of unsalted butter, melted
• 1/4 cup of fresh chives, finely chopped
• 1 teaspoon of sea salt, for boiling
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Fill a large pot with water, add the sea salt, and bring to a rolling boil over high heat.
2. Add the scrubbed potatoes to the boiling water. Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes in a colander and let them steam dry for a minute. Tip: This helps the butter and cheese adhere better.
4. Transfer the potatoes to a large bowl. While they’re still hot, pour the melted butter over them and gently toss to coat.
5. Sprinkle the crumbled blue cheese and freshly ground black pepper over the potatoes. Toss lightly again. Tip: The residual heat will melt the cheese slightly, creating a creamy texture.
6. Garnish with the finely chopped chives before serving. Tip: For an extra flavor boost, let the dish sit for 5 minutes before serving to allow the flavors to meld.

Delightfully creamy with a tangy kick from the blue cheese, these potatoes are a dream. Serve them alongside a crisp green salad or as a hearty side to grilled meats for a meal that feels both rustic and refined.

Boiled Potatoes with Smoked Salmon

Now, let’s dive into a dish that’s as simple as it is satisfying. Boiled potatoes with smoked salmon is a no-fuss meal that brings comfort and elegance to your table in minutes.

Ingredients

• 1 pound of small, waxy potatoes (like Yukon Gold), scrubbed clean
• 4 ounces of thinly sliced, high-quality smoked salmon
• 2 tablespoons of rich, extra virgin olive oil
• 1 tablespoon of fresh dill, finely chopped
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1/2 cup of sour cream, for serving
• 1 lemon, cut into wedges, for serving

Instructions

1. Place the scrubbed potatoes in a large pot and cover with cold water by about 2 inches.
2. Add 1 teaspoon of coarse sea salt to the water and bring to a boil over high heat.
3. Once boiling, reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes.
4. While the potatoes cook, arrange the smoked salmon slices on a serving platter.
5. Drain the potatoes and let them steam dry for a minute before transferring to the platter with the salmon.
6. Drizzle the warm potatoes with extra virgin olive oil and sprinkle with freshly ground black pepper and chopped dill.
7. Serve immediately with a side of sour cream and lemon wedges for squeezing over the top.

For a twist, try adding capers or red onion slices for extra crunch and flavor. The creamy potatoes pair beautifully with the smoky salmon, creating a dish that’s both hearty and refined.

Boiled Potatoes with Avocado Dressing

Just when you thought potatoes couldn’t get any better, here comes a game-changer. Boiled potatoes with avocado dressing is your new go-to for a creamy, dreamy side that’s as easy as it is delicious.

Ingredients

• 2 lbs small, waxy potatoes (like Yukon Gold), scrubbed clean
• 1 ripe avocado, pitted and scooped
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes. Tip: Start checking at 15 minutes to avoid overcooking.
3. Drain the potatoes and let them cool slightly. Cut into halves or quarters, depending on size.
4. In a blender, combine the avocado, Greek yogurt, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth. Tip: For a thinner dressing, add a tablespoon of water at a time until desired consistency.
5. With the blender running, slowly drizzle in the olive oil until the dressing is creamy and emulsified.
6. Toss the warm potatoes with the avocado dressing until evenly coated. Tip: The warmth of the potatoes will help the dressing cling better.

Avocado dressing turns these humble potatoes into a creamy, tangy delight. Serve them alongside grilled chicken or fish, or enjoy as is for a simple, satisfying dish.

Boiled Potatoes with Sun-Dried Tomatoes

Ready to whip up something simple yet bursting with flavor? This boiled potatoes with sun-dried tomatoes dish is your go-to for a quick, satisfying side that pairs well with just about anything.

Ingredients

• 2 lbs of waxy potatoes, scrubbed clean
• 1/2 cup of sun-dried tomatoes in oil, drained and chopped
• 3 tbsp of rich extra virgin olive oil
• 2 cloves of garlic, minced
• 1 tsp of sea salt
• 1/2 tsp of freshly ground black pepper
• 1/4 cup of fresh parsley, finely chopped

Instructions

1. Fill a large pot with water, add the scrubbed potatoes, and bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they’re fork-tender.
3. While the potatoes cook, heat the olive oil in a small pan over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Drain the potatoes and let them cool slightly before cutting them into bite-sized pieces.
5. In a large bowl, combine the warm potatoes, sautéed garlic, chopped sun-dried tomatoes, sea salt, and black pepper. Gently toss to mix.
6. Sprinkle the fresh parsley over the top for a burst of color and freshness.

Out of the oven, this dish offers a delightful contrast between the creamy potatoes and the chewy, tangy sun-dried tomatoes. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Boiled Potatoes with Roasted Garlic

Craving something simple yet utterly satisfying? You can’t go wrong with boiled potatoes paired with the deep, caramelized flavors of roasted garlic. It’s the kind of dish that feels like a warm hug.

Ingredients

• 2 pounds of Yukon Gold potatoes, washed and quartered
• 1 whole head of garlic, top sliced off to expose cloves
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 1/4 cup of finely chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the quartered potatoes in a large pot and cover with cold water by an inch. Add 1/2 teaspoon of salt to the water.
3. Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
4. While the potatoes boil, drizzle the exposed garlic cloves with olive oil, wrap in foil, and roast in the oven for 30 minutes, or until soft and golden.
5. Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves into the pot, add the remaining olive oil, salt, pepper, and parsley.
6. Gently mash everything together until the potatoes are coated and the garlic is evenly distributed. For a smoother texture, mash more; for chunkier, mash less.

Enjoy the creamy texture of the potatoes against the sweet, nutty roasted garlic. Serve it alongside grilled chicken or fold it into a warm tortilla for a simple, flavorful wrap.

Boiled Potatoes with Truffle Oil

Very few things are as comforting as a bowl of perfectly boiled potatoes, especially when they’re dressed up with a drizzle of luxurious truffle oil. It’s simple, it’s elegant, and it’s downright delicious.

Ingredients

• 2 pounds of waxy potatoes, like Yukon Gold, scrubbed clean
• 1/4 cup of high-quality truffle oil
• 1 teaspoon of flaky sea salt
• 1/2 teaspoon of freshly cracked black pepper
• 2 tablespoons of finely chopped fresh chives

Instructions

1. Fill a large pot with cold water until it’s about 3/4 full. Add the scrubbed potatoes. Tip: Starting with cold water ensures even cooking.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until a knife slides easily into the center of a potato.
3. Drain the potatoes in a colander and let them sit for a minute to steam dry. Tip: This step helps the truffle oil adhere better.
4. While the potatoes are still warm, cut them into bite-sized pieces and place them in a large bowl.
5. Drizzle the truffle oil over the potatoes, then sprinkle with sea salt, black pepper, and chives. Gently toss to combine. Tip: Adding the oil while the potatoes are warm helps them absorb the flavor.

Serve these potatoes warm for the best texture—creamy on the inside with a slight bite. The truffle oil adds an earthy depth that’s irresistible. Try topping them with a poached egg for a decadent twist.

Boiled Potatoes with Sautéed Spinach

Boiled potatoes with sautéed spinach is the kind of dish that feels like a hug in a bowl. It’s simple, comforting, and packed with flavors that just work together. Perfect for those nights when you want something wholesome without too much fuss.

Ingredients

• 1.5 lbs of small, waxy potatoes (like Yukon Gold), halved
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, thinly sliced
• 5 oz of fresh, tender spinach leaves
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Fill a large pot with water, add the halved potatoes, and bring to a boil over high heat. Cook for 12-15 minutes, or until the potatoes are fork-tender.
2. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, just until fragrant.
3. Add the spinach to the skillet, stirring gently until it wilts, about 2-3 minutes. Season with salt and pepper.
4. Drain the potatoes well and return them to the pot. Gently fold in the sautéed spinach mixture until everything is evenly combined.
5. Tip: For extra flavor, let the potatoes sit for a minute after mixing to absorb the garlic and olive oil.
6. Tip: If you prefer a bit of crunch, toast some pine nuts and sprinkle them on top before serving.
7. Tip: A squeeze of lemon juice just before serving can brighten up the dish beautifully.

Once you take a bite, you’ll love how the creamy potatoes contrast with the slight bite of the spinach. It’s a dish that’s as versatile as it is delicious—try serving it alongside grilled chicken or fish for a complete meal.

Conclusion

Ready to elevate your potato game? This roundup of 24 boiled potato recipes offers something for everyone, from cozy comfort food to vibrant, healthy options. Each dish is a testament to the humble potato’s versatility and delicious potential. We’d love to hear which recipes you try—drop a comment with your favorites! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!