Description
This easy boiled potatoes recipe features small, waxy potatoes cooked to tender perfection in salted water and finished with rich butter. It’s a simple, comforting side dish perfect for any meal, requiring minimal ingredients and straightforward preparation.
Ingredients
Scale
Ingredients
- 1 kg small waxy potatoes (about 2.2 lbs)
- Enough water to cover the potatoes in the pot
- 1 tablespoon salt (adjust to taste)
- 50 grams butter (about 3.5 tablespoons)
Instructions
- Select potatoes: Choose small, waxy potatoes as they have a nice texture suited for boiling and won’t fall apart easily.
- Wash potatoes: Rinse the potatoes thoroughly under running water to remove any dirt or debris.
- Prepare pot: Fill a large pot with enough water to fully cover the potatoes, then add 1 tablespoon of salt to season the water.
- Boil water and add potatoes: Bring the salted water to a rolling boil, then carefully add the washed potatoes into the boiling water.
- Cook potatoes: Reduce the heat to medium to maintain a gentle boil, and cook the potatoes for 15-20 minutes until tender.
- Check doneness: Test doneness by piercing a potato with a fork; it should slide in easily without resistance.
- Drain potatoes: Pour the potatoes into a colander to drain the water and let them sit for a minute to remove excess moisture.
- Add butter: While potatoes are still warm, add the butter and gently toss to coat all potatoes evenly, allowing the butter to melt and enhance the flavor.
- Serve: Transfer the buttery potatoes to a serving dish and enjoy them warm as a delightful side dish.
Notes
- Use waxy potatoes like red or new potatoes for best texture; starchy potatoes may break apart when boiled.
- Adjust salt in water based on taste preference or dietary needs.
- For added flavor, sprinkle with fresh herbs like parsley or chives after tossing with butter.
- Cook time may vary slightly depending on potato size; smaller potatoes cook faster.
- Boiled potatoes are excellent served alongside grilled meats, fish, or vegetable dishes.
