Perfectly tender boiled potatoes get a little Mediterranean makeover, tossed with fresh garlic, rosemary, parsley and a generous splash of quality extra virgin olive oil! I’m telling you, these easy, flavor-packed garlic potatoes will be your new go-to side dish. It goes with almost any meal! Vegan and gluten free. Be sure to grab my tips for how to boil potatoes and more below.
Potatoes are such a staple ingredient in many homes. They’re relatively inexpensive and super versatile, and you can easily turn them into many delicious dishes. Some of my all-time favorites include these Greek roasted potatoes and this mustard potato salad!
I know there isn’t anything super exciting about boiling potatoes, but it’s a great basic skill to master. Once you learn how to boil potatoes, the possibilities are endless! And remember, your boiled potatoes don’t need to stay plain. You can totally jazz them up and give them a spicy twist, like these Batata Harra, or create a simple and delicious side dish like today’s boiled potatoes with garlic and fresh herbs!
Simple Boiled Potatoes with Garlic and Herbs
This is one easy boiled potatoes recipe with a tasty Mediterranean twist!
The gist: Yukon Gold potatoes are boiled to tender perfection then drained– and while the potatoes are still nice and hot– we hit them up with some garlic, rosemary, fresh parsley and a generous splash of quality extra virgin olive oil (I used Greek Early Harvest oil for it’s rich, deep flavor.)
These garlic potatoes are great served warm or at room temperature. You can just set them aside for a little bit to let the flavors marry. So good!
What Kind of Potatoes are Best for Boiling?
I find yellow-fleshed potatoes like Yukon Gold potatoes to be best for this kind of boiled potato recipe. They are medium-starch potatoes that contain more moisture so they can handle boiling well without completely falling apart…plus, I love the creamy texture! I recently learned that Yukon Gold potatoes have twice the amount of vitamin C as regular baking potatoes and provide some potassium as well. Bonus!
If Yukon Gold potatoes are not available, Yellow Finn potatoes are a good substitute. Low-starch round red potatoes or white potatoes will work in this recipe as well.
How to Boil Potatoes
Boiling potatoes is not complicated. You simply start with prepping your potatoes. I like to peel mine and cut them in halves; if your potatoes are on the large side, it helps to quarter them or cut them in smaller pieces. If you want to keep the peel on your gold-fleshed potatoes, be sure to scrub them well and remove any sprouts.
Place the potatoes in a cooking pot, large enough so the potatoes are not crowded. Add plenty of water to cover the potatoes by about 1 inch. Bring to a boil, then lower heat to medium-low or low and cover. Let cook in gently boiling water until nice and tender (about 20 minutes or so, depending on size.) I like to do a little fork test. When you insert a fork into a boiled potato, it should go through without any trouble.
Drain the potatoes and jazz them up with the spices, garlic, fresh parsley and extra virgin olive oil. Toss to make sure everything is well coated. Set aside briefly before serving.
What to serve these Garlic Potatoes With?
The possibilities are endless for this versatile garlic potatoes dish! For dinner, you can serve it next to anything from za’atar chicken to kabobs, Greek keftedes, seared trout, or salmon. Add a side of tzatziki and this lazy Mediterranean salad to complete the delicious meal!
A Couple Last tips
1– Doing some early prep? If you need to work a bit in advance and are not planning to boil the potatoes immediately, place them in a bowl and add plenty of water to cover by about 1 inch. Refrigerate for up to 24 hours. Otherwise, peeled potatoes will brown if left in room temperature.
2-Leftovers? If you have any of these boiled garlic potatoes left, you can refrigerate in a tight-lid container for 2 nights or so. Just remember, these are garlicky, and the longer they’re stored the more pungent.
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Simple and delicious boiled potatoes, tossed in extra virgin olive oil with garlic and fresh herbs. Serve this side dish warm or at room temperature. Vegan and Gluten Free.
- Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.
- Cook over high heat to bring water to a rolling boil, then reduce heat to medium-low or low. Cover and let cook in gently boiling water for 20 minutes or so until potatoes are tender (cooking time will depend on how large the potato pieces are.) Test using a fork; fork should easily go through a potato.
- Drain in a colander and transfer hot potatoes to a large bowl.
- Season potatoes with a dash of kosher salt and black pepper. Add garlic, rosemary, parsley and a generous drizzle of quality extra virgin olive oil, about 1/4 cup or so (I used Greek Early Harvest oil). Toss to make sure the potatoes are well-coated. Set aside briefly before serving.
- Serve warm or at room temperature.
- Cook’s Tip #1: if you choose not to peel the potatoes, be sure to scrub them well and remove any sprouts. If potatoes are too large, you may quarter them or cut them in smaller pieces, if you like. I only halved mine and liked the size and shape they were.
- Cook’s Tip #2: If you’re prepping ahead and not planning to boil the potatoes right away, place peeled cut potatoes in a bowl, cover with water and refrigerate for up to 24 hours. If you leave peeled potatoes at room temperature, they will brown.
- Cook’s Tip #3 Leftovers: Leftovers of these boiled potatoes with garlic and herbs can be stored in a tight-lid glass container in the fridge for 2 nights or so. Remember, this is a garlicky dish, and the longer you store it, the more prominent the garlic will be.
- Cook’s Tip #4 Serving: This is a great dish to serve warm or at room temperature. For dinner, this is side dish can feed up to 6 people. This is also a great potluck dish next to other buffet items.
- Category: Side Dish
- Method: Boiled
- Cuisine: Mediterranean
Keywords: Boiled potatoes, how to boil potatoes, garlic potatoes, how long to boil potatoes