Description
This easy boiled potatoes recipe offers perfectly tender and flavorful small new potatoes enhanced with butter, olive oil, and a touch of seasoning. Ideal as a simple side dish, it’s quick to prepare and can be garnished with fresh parsley for added color and freshness.
Ingredients
Scale
Potatoes
- 1 1/2 lbs small new potatoes
Seasoning & Garnish
- 1 Tbsp salt (to salt the boiling water)
- 2 Tbsp unsalted butter (melted)
- 2 Tbsp extra virgin olive oil
- 1 tsp kosher salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
- 2 Tbsp finely chopped parsley (optional garnish)
Instructions
- Prepare the Potatoes: Wash and scrub the potatoes thoroughly to remove any dirt. Cut larger potatoes into halves or quarters so all pieces are of even size for uniform cooking.
- Boil the Potatoes: Place the potatoes in a pot and add 1 tablespoon of salt to water that just covers them. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 10 to 18 minutes depending on size.
- Drain the Potatoes: Drain the cooked potatoes and transfer them back to the pot or into a mixing bowl.
- Add Butter and Oil: Drizzle the melted unsalted butter and extra virgin olive oil over the warm potatoes to give them richness and flavor.
- Season the Potatoes: Sprinkle kosher salt and freshly ground black pepper over the potatoes, adjusting seasoning to your preference.
- Garnish and Serve: Add finely chopped fresh parsley as an optional garnish and gently toss to combine. Keep the potatoes covered until ready to serve to maintain warmth.
Notes
- Be sure to cut potatoes into evenly sized pieces to ensure even cooking.
- Use fresh parsley for the best flavor and color garnish.
- Adjust the salt and pepper according to your taste preferences.
- If potatoes vary greatly in size, check tenderness earlier to avoid overcooking.
- This recipe works well with any small waxy potatoes like fingerlings or new potatoes.
