Boiled Potatoes with Garlic and Herbs

These tender boiled potatoes are tossed while hot with garlic, rosemary, parsley, and extra virgin olive oil for an easy side dish that’s ready in about 30 minutes.

My Go-To Boiled Potatoes

Boiling potatoes is often treated as the first step toward something else, usually mashed potatoes. But these simple boiled potatoes are one of my go-to sides, especially when I need something that works with almost anything. It’s vegan, gluten-free, and just as welcome beside fish or chicken as it is as part of a vegetarian dinner.

Yukon Gold potatoes are naturally buttery and slightly sweet, with enough structure to hold their shape as they cook. I cut them into evenly sized pieces and gently boil them until perfectly tender.

The real flavor party happens after draining. While the potatoes are still hot, I toss them with garlic, rosemary, fresh parsley, and a generous splash of extra virgin olive oil. Let them sit briefly so those flavors have time to mingle, then serve them warm or at room temperature.

Ingredients for Boiled Potatoes 

You need only a handful of ingredients to turn plain boiled potatoes into a flavorful Mediterranean side dish:

• Yukon Gold potatoes: These medium-starch, all-purpose potatoes have a creamy, buttery texture but are sturdy enough to hold their shape when boiled. Their skins are thin, so peeling is optional. Other waxy or all-purpose potatoes will also work.
• Water: Add enough to cover the potatoes by about 1 inch so they cook evenly.
• Kosher salt and black pepper: Salt lightly seasons the cooking water, while an additional pinch of salt and black pepper finishes the potatoes after draining.
• Garlic: Use 2 to 4 minced cloves, depending on how garlicky you like your potatoes.
• Dried rosemary: Its woodsy flavor gives this otherwise simple potato recipe more depth.
• Fresh parsley: Parsley adds freshness and color, balancing the richness of the potatoes and olive oil.
• Extra virgin olive oil: A generous pour coats the potatoes and carries the garlic and herb flavors. Use a quality oil with plenty of character, such as our Early Harvest Greek extra virgin olive oil.

What Are the Best Potatoes for Boiling? 

Yukon Gold potatoes are my first choice for this recipe. They fall between starchy potatoes, such as Russets, and waxy varieties, such as Red Bliss. That balance gives them a creamy texture without causing them to fall apart easily in the pot.

Waxy potatoes and other all-purpose varieties will also work. Russet potatoes absorb more water and are more likely to break apart, which makes them better suited to mashed potatoes. If you do boil Russets, keeping them whole will help them hold together, though they will take longer to cook.

How Long to Boil Potatoes

Boiling potatoes generally takes between 10 and 20 minutes, depending on the size of the pieces. Mine take about 20 minutes when halved and cooked at a gentle boil, while smaller pieces cook more quickly.

Do not rely on the clock alone. Insert a fork or paring knife into the center of a potato. It should slide through easily without resistance, but the potato should still hold its shape.

How to Boil Potatoes

Boiling potatoes is simple, but evenly sized pieces and a gentle boil make the results much more reliable. 

• Prepare the potatoes. Peel 2 pounds of Yukon Gold potatoes and cut them in half. If your potatoes are especially large, cut them into similarly sized chunks so they cook at the same rate. Peeling is optional; if you leave the thin skins on, scrub the potatoes well and remove any sprouts. 
• Cover with water. Place the potatoes in a large cooking pot with enough room that they are not crowded. Add enough water to cover them by about 1 inch, then season with a dash of kosher salt.
• Boil gently. Set the pot over high heat and bring the water to a rolling boil. Reduce the heat to medium-low or low, cover, and cook at a gentle boil until the potatoes are tender, about 20 minutes. Cooking time will depend on the size of the pieces, so begin testing smaller pieces sooner.
• Check for doneness. Insert a fork or paring knife into the center of a potato. It should go through easily without resistance.
• Drain and season. Drain the potatoes in a large colander, then transfer them to a serving bowl while they are still hot. Season with kosher salt and black pepper. Add 2 to 4 minced garlic cloves, 2 teaspoons dried rosemary, 1/4 cup chopped fresh parsley, and about 1/4 cup extra virgin olive oil, adding more oil if needed.
• Toss and rest. Gently toss until the potatoes are evenly coated with the garlic, herbs, and olive oil. Set them aside briefly to allow the flavors to meld, then serve warm or at room temperature. 

Tips for Tender Boiled Potatoes 

• Cut the potatoes evenly. Similar-sized pieces will finish cooking at approximately the same time. Halve smaller potatoes and cut very large ones into comparable chunks.
• Give them enough room. Use a pot large enough to hold the potatoes without crowding so water can circulate around them.
• Turn down the heat after boiling. Once the water reaches a rolling boil, lower the heat and maintain a gentle boil. Vigorous boiling can cause the potatoes to break apart.
• Test the center. Cooking time varies with the size of your potatoes. A fork or paring knife should slide into the center easily, without resistance.
• Season while hot. Add the garlic, rosemary, parsley, and olive oil immediately after draining, while the potatoes are still hot.
• Let the flavors mingle. Set the dressed potatoes aside briefly before serving. This short rest gives the garlic, herbs, and olive oil time to come together.

Ways to Change Up the Herbs 

This recipe is forgiving when it comes to the herbs. If rosemary is not your favorite, try dill, thyme, chives, or a combination. Keep the seasoning fairly simple so the potatoes remain versatile enough to serve with almost anything. 

What to Serve with Boiled Potatoes

These garlic and herb boiled potatoes are delicious warm or at room temperature, which makes them an easy side for both weeknight dinners and larger gatherings.

Serve them with baked lemon garlic salmon, za’atar chicken breast, or a special-occasion garlic herb rack of lamb. The potatoes’ simple seasoning allows them to work with nearly any protein.

For a vegetarian meal, pair them with Mediterranean three bean salad or eggplant pizza bites. You can also serve garlic aioli on the side for dipping.

Make Ahead and Storage 

Prepare the potatoes ahead: Peel and cut the potatoes, then immediately place them in a bowl and cover them with water by about 1 inch. Refrigerate for up to 24 hours. Do not leave peeled, cut potatoes at room temperature, where they will begin to brown.

Store leftovers: Refrigerate leftover boiled potatoes in a tightly covered container for up to 2 nights. These potatoes are quite garlicky, and the garlic flavor will become more prominent the longer they sit.

More Flavor-Packed Ways to Cook Potatoes 

Sides and Small Plates

Greek Potatoes with Lemon, Garlic, and Parmesan

Mediterranean Diet Recipes

Crispy Smashed Potatoes with Garlic and Za’atar

Salads

Mediterranean-Style Mustard Potato Salad

Middle Eastern

Batata Harra: Middle Eastern Spicy Potatoes