Simple Boiled Potatoes
A classic side dish that highlights the natural flavor and texture of potatoes, perfect for any meal.
Servings: 4 servings
Calories: 130kcal
Equipment
- Large Pot
- Colander
- Vegetable Peeler
Ingredients
Potatoes
- 2 pounds Medium-sized Potatoes (Yukon Gold or Red) Choose firm potatoes for best results.
Salt
- 1-2 tablespoons Salt Essential for flavor; add to water before boiling.
Water
- 4-6 cups Water Enough to fully submerge the potatoes.
Fresh Herbs (optional)
- 2 tablespoons Fresh Herbs (Parsley or Dill) For garnish after cooking.
Instructions
- Wash the potatoes thoroughly under cold running water to remove any dirt.
- Peel the potatoes if desired, or leave the skins on for added texture.
- Cut the potatoes into even-sized pieces, approximately 1-2 inches in diameter.
- Fill a large pot with enough water to cover the potatoes completely, about 4-6 cups. Add 1-2 tablespoons of salt to the water.
- Bring the water to a rolling boil over high heat.
- Carefully add the cut potatoes into the pot, ensuring they are fully submerged.
- Reduce the heat to medium-high and let the potatoes boil for 15-20 minutes until fork-tender.
- Check the potatoes for doneness by inserting a fork; they should slide in easily.
- Drain the potatoes in a colander and let them sit for a minute to evaporate excess water.
- If using fresh herbs, sprinkle them over the hot potatoes before serving.
- Serve warm as a side dish or with a drizzle of olive oil or melted butter.
Notes
Store leftover boiled potatoes in an airtight container in the refrigerator for up to three days.