boiled potatoes tossed with garlic, fresh herbs and extra virgin olive oil

Simple Boiled Potatoes with Garlic and Fresh Herbs

  • Author: Suzy Karadsheh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: serves 6 1x


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.



  • 2 lb/907.185 gold-fleshed potatoes (such as Yukon Gold potatoes), peeled and halved
  • Water
  • Kosher salt
  • Black pepper
  • 2 to 4 garlic cloves, minced
  • 2 tsp rosemary
  • 2 oz/56.699 g chopped fresh parsley
  • 1/4 to 1/3 cup/59.15 ml to 78.9 ml quality extra virgin olive oil (I used Greek Early Harvest)


  1. Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.
  2. 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.
  3. Drain in a colander and transfer hot potatoes to a large bowl.
  4. 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.
  5. 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