Easy & Flavorful Garlic Butter Dill Boiled Potatoes: A Classic Side Dish for Any Meal
Boiled potatoes are the epitome of simple elegance in the culinary world. Often underestimated, these humble spuds, when prepared correctly and seasoned thoughtfully, transform into a versatile and incredibly satisfying side dish. This recipe elevates the classic boiled potato with the irresistible combination of creamy butter, aromatic garlic salt, and fresh, vibrant herbs like dill or parsley. It’s a foundational dish, beloved in many cultures, including Ukrainian cuisine, where it frequently graces the family table, proving that sometimes, the simplest ingredients yield the most comforting results.
These buttery dill boiled potatoes are incredibly versatile, making them a perfect accompaniment to a wide array of main courses. We love them alongside hearty protein dishes such as Baked Salmon or juicy Grilled Chicken Thighs. For an extra touch of indulgence, a generous dollop of sour cream on top elevates the experience, creating a creamy, tangy contrast that’s simply divine. Pair them with a refreshing Creamy Cucumber and Tomato Salad for a perfectly balanced and complete meal. This recipe ensures that your potatoes are not just a filler, but a flavorful component that genuinely enhances the entire dining experience, tasty enough to impress even your most discerning guests.
Why Boiled Potatoes Deserve a Spot on Your Plate
Boiled potatoes are more than just a simple side; they are a canvas for flavor and a cornerstone of many home-cooked meals. Their understated nature makes them incredibly adaptable, easily transitioning from a casual weeknight dinner to a festive holiday spread. What makes them so appealing?
- Simplicity: With minimal ingredients and straightforward steps, boiling potatoes is one of the most accessible cooking methods for anyone, regardless of their culinary skill level.
- Versatility: They pair beautifully with almost any main course, from roasted meats to grilled fish or vegetarian dishes. Their mild flavor profile allows them to complement rather than overpower other elements of your meal.
- Comfort Food: There’s an inherent comfort in a plate of tender, buttery potatoes. It’s a taste of home and tradition that evokes warmth and satisfaction.
- Health Benefits: When cooked with their skins on, potatoes are packed with fiber, vitamins (especially C and B6), and minerals like potassium. For more detailed information, you can explore the Health Benefits of Potatoes. Leaving the skins on not only adds nutritional value but also contributes to a richer texture and flavor.
Selecting the Perfect Potatoes for Boiling
The secret to exceptional boiled potatoes begins with choosing the right variety. For the best results, opt for high-moisture, low-starch potatoes, often referred to as “waxy” potatoes. These varieties hold their shape well during cooking, preventing them from becoming mushy, and offer a firm yet tender bite. Ideal choices include:
- New Potatoes: These small, young potatoes have thin, delicate skins that don’t require peeling. They cook quickly and maintain a beautiful texture.
- Red Potatoes: Similar to new potatoes, red-skinned varieties are waxy and hold their shape wonderfully. Their vibrant skin adds a pop of color to your dish.
- Yukon Gold Potatoes: While slightly less waxy than red or new potatoes, Yukon Golds have a naturally buttery flavor and creamy texture that works very well when boiled. If using larger ones, cut them into uniform pieces.
- Fingerling Potatoes: These elongated, small potatoes are also waxy and have thin skins, making them excellent for boiling whole.
Avoid high-starch, “floury” potatoes like Russets, which are better suited for baking or mashing, as they tend to break apart and become mealy when boiled. Their skins are also thicker and often peeled. For waxy varieties, leaving the skins on is highly recommended for added nutrients, texture, and flavor. If you’re using larger golden potatoes, simply cut them in half or quarter them to ensure they cook evenly and thoroughly. Uniformity in size is key for consistent doneness across your entire batch.
The Irresistible Flavor of Garlic Butter and Dill Boiled Potatoes
While the act of boiling is straightforward, the magic truly happens when these tender potatoes are tossed in a fragrant blend of garlic butter and fresh herbs. I’ve long enjoyed classic preparations, like Boiled Potatoes with Bacon, which can transform this side into a satisfying main course. However, this simpler combination of butter, garlic salt, and dill creates a side dish that is equally memorable and universally loved.
When you take a bite, you’ll experience a delightful blend of light, buttery richness and a creamy, tender texture that melts in your mouth. The key to achieving this is generosity with butter; it seeps into the potato flesh, infusing it with flavor and contributing to a slightly flaky yet moist consistency. Don’t be concerned if you choose to peel and cut your potatoes; doing so allows them to soak up even more of those delicious buttery and garlicky flavors. That being said, keeping the skins on offers a healthier profile and adds a lovely rustic touch.
For those who love extra indulgence, these potatoes are easily adaptable to become “loaded” potatoes. Consider adding freshly chopped chives, a sprinkle of grated cheese, or even a dollop of sour cream and crispy bacon bits for an elevated experience. The simple base of garlic butter and dill makes a fantastic foundation for any additional toppings you might desire.
A Convenient Make-Ahead Potato Side
One of the many wonderful aspects of this boiled potato recipe is its adaptability for make-ahead meals and gatherings. It makes a fantastic option for a Sunday lunch or any event where you need a dish that can stay warm and delicious for an extended period. Imagine boiling the potatoes, tossing them with butter and seasonings, then transferring the entire batch to a slow cooker set on low. This method allows the potatoes to remain perfectly warm and infused with flavor for several hours, making it ideal for potlucks, church gatherings, or family meals where timing is flexible. It frees up your oven and stovetop, letting you focus on other dishes while ensuring your potatoes are ready to serve whenever you are.
Essential Ingredients for Your Boiled Potatoes
This recipe celebrates simplicity, utilizing a handful of common ingredients to create a truly delicious side dish. Here’s what you’ll need:
- 3 pounds new or waxy potatoes – Small yellow, gold, or red potatoes work best. Ensure they are roughly uniform in size for even cooking.
- Unsalted butter – Melted butter is crucial for coating the potatoes, adding richness and flavor.
- Garlic salt – This is the primary seasoning. Adding a tablespoon of salt to the boiling water enhances the potatoes’ inherent flavor, and additional garlic salt after draining provides that essential savory, aromatic kick.
- Fresh dill or parsley – Finely chopped fresh herbs are non-negotiable for that bright, earthy flavor and a vibrant pop of color. While fresh is preferred, frozen dill from your freezer can also be used effectively.
Step-by-Step Guide: How To Boil Potatoes Perfectly
Achieving perfectly tender, flavorful boiled potatoes is surprisingly simple. The key is in a few crucial steps that ensure even cooking and maximum flavor absorption. Make sure you have a large pot, spacious enough for the potatoes to be fully submerged and later tossed, along with a colander ready for draining.
- Prepare the Potatoes: Begin by thoroughly washing and scrubbing your potatoes under cold running water. Remove any sprouts, eyes, or bruised areas. While new and waxy potatoes are often boiled whole with their skins on, if your potatoes are larger, cut them into halves or quarters to ensure they cook evenly and at the same rate. This uniformity is vital for consistent results.
- Begin in Cold, Salted Water: Place the cleaned potatoes into your large pot. Add enough cold water to fully submerge the potatoes by about an inch. Crucially, add a generous tablespoon of salt to the water at this stage. Starting in cold water ensures that the potatoes cook evenly from the outside to the center, preventing the exteriors from becoming mushy while the insides are still hard. The salt in the water seasons the potatoes from within as they cook.
- Boil and Simmer: Bring the water to a rolling boil over high heat. Once boiling furiously, reduce the heat to a gentle simmer. Cover the pot with a lid. Simmering, rather than vigorous boiling, prevents the potatoes from breaking apart and helps them cook more evenly. The lid traps steam and prevents the water from evaporating too quickly, ensuring the top layer of potatoes doesn’t cook unevenly due to exposure.
- Check for Doneness: Begin checking the potatoes for doneness after about 5-7 minutes of simmering, especially for smaller potatoes. To test, carefully pierce a potato with a fork. It should slide in easily with minimal resistance, indicating the potato is tender all the way through. Depending on the size of your potatoes, the total cooking time can range from 10 to 20 minutes. Avoid overcooking, which can lead to a watery or mushy texture.
- Drain and Season: Once tender, immediately drain the potatoes in a colander. Allow them to sit for a minute or two to let any excess steam escape, which helps them absorb the butter better. Transfer the hot, drained potatoes back into the empty pot. Add the unsalted butter and garlic salt. Close the lid tightly and let the residual heat from the potatoes melt the butter and create a steamy environment.
- Toss and Garnish: Gently shake the pot back and forth, or use a rubber spatula, to toss and coat the potatoes evenly with the melted butter and seasonings. The steam will help distribute the flavor. For a more “smashed” appearance, you can shake the pot with a bit more vigor. Finally, garnish generously with fresh dill or parsley just before serving. The heat from the potatoes will release the fragrant oils of the herbs, adding a wonderful aroma and visual appeal.
Pro Tip: Always start potatoes in cold water for boiling. This ensures that the potatoes heat up gradually and cook evenly from the outside in, resulting in a perfectly tender texture without mushy exteriors or undercooked centers. Adding salt to the water is also crucial, as it seasons the potatoes as they absorb the water, infusing flavor from the core.
Reheating and Storing Your Boiled Potatoes
While boiled potatoes are undoubtedly best served hot and fresh, perfectly coated in glistening butter and fragrant garlic salt, leftovers can be just as delicious with proper storage and reheating. Any remaining potatoes should be stored in an airtight container or a freezer bag. They will keep well in the refrigerator for up to 4 days.
To revive their texture and flavor, avoid microwaving directly, as this can often lead to dry or rubbery potatoes. The best methods for reheating are pan-frying or steaming:
- Steaming Method: Place the leftover cooked potatoes into a baking dish. Pour about ½ cup of water into the bottom of the dish, then cover it tightly. Preheat your oven to 350°F (175°C) and bake for 30-45 minutes, or until the potatoes are steaming hot and tender again. The steam helps to rehydrate them without drying them out.
- Pan-Frying Method: For a delicious crispy exterior, melt 1 tablespoon of butter or a swirl of olive oil in a non-stick skillet over medium heat. Add the leftover boiled potatoes and cook, stirring occasionally, until they are warmed through and develop a lovely golden-brown, crispy skin. This method is especially great for turning plain leftovers into a new, exciting dish.
Expert Tips for Making The Perfect Boiled Potatoes Every Time
- Avoid Green Skins: Potatoes with a greenish tinge should not be consumed. This green color indicates the presence of solanine, a natural toxin that develops when potatoes are exposed to too much light. While small amounts are usually harmless, large quantities can be unpleasant.
- Waxy Varieties are Your Best Friend: As discussed, waxy potatoes (like new, red, or fingerling) are superior for boiling. They maintain their shape and have a delightful firm-yet-tender texture. They are typically boiled whole and unpeeled.
- Master the Simmer: Once your water reaches a boil, promptly reduce the heat to a gentle simmer. Vigorous boiling can cause the potatoes to break apart and cook unevenly. A gentle simmer with a lid on ensures consistent cooking by trapping steam and preventing rapid water evaporation, which could expose parts of the potatoes.
- Always Start Cold: This is a golden rule for boiling whole or large cut vegetables like potatoes. Starting them in cold water allows the entire potato to cook at a similar rate, preventing the outside from overcooking before the inside is tender.
- Check for Doneness Carefully: Test your potatoes by piercing them with a fork. The fork should slide in easily with minimal resistance. Smaller potatoes will cook faster, potentially in as little as 5 minutes, while larger ones might take up to 20 minutes. Avoid overcooking, which results in a mushy texture.
- Proper Storage Matters: How you store potatoes impacts their texture and flavor. Store potatoes in a cool, dark, and well-ventilated place, like a pantry or cellar. Warmer temperatures accelerate sprouting, while refrigeration can convert their starch into sugar more quickly, leading to a sweeter, tougher potato that doesn’t cook as well.
- Cut Large Potatoes for Evenness: If using very large waxy potatoes, it’s wise to peel them (if desired) and cut them into halves or quarters of roughly equal size. This significantly reduces cooking time and ensures all pieces cook evenly.
Frequently Asked Questions About Boiled Potatoes:
Can You Freeze Boiled Potatoes?
Yes, boiled potatoes freeze surprisingly well! If you find yourself with leftovers that you won’t use within a few days, allow them to cool completely. Then, transfer the cooled potatoes into a freezer-safe bag, pressing out as much air as possible, and freeze for up to 2 months. When you’re ready to use them, thaw them in the refrigerator overnight. They can then be pan-fried to create crispy breakfast potatoes, or incorporated into breakfast casserole recipes as a convenient substitute for hash browns. Their texture might be slightly softer after freezing and thawing, but they’re still perfectly usable in many dishes.
Can I Par-Boil Potatoes?
Absolutely, par-boiling potatoes is an excellent technique for meal prepping or catering large events. Par-boiling involves partially cooking the potatoes, usually for about 5 minutes, until they are slightly tender but still firm. After par-boiling, drain them thoroughly and immediately toss them with butter and seasonings, just as you would with fully cooked potatoes. They can then be held over low heat in a large roasting pan or slow cooker until ready to be served. This method was a lifesaver when my friend and I catered a wedding, serving over 300 guests; we par-boiled the potatoes ahead of time and kept them warm, ensuring perfectly cooked, flavorful potatoes without last-minute rush.
More Delicious Potato Side Dish Recipes:
Potato side dishes are always a hit – easy to prepare and incredibly satisfying. Here are some more simple and quick ideas to inspire your next meal:
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Oven Baked Potato Wedges
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Crock Pot Scalloped Potatoes
-
BEST Mashed Potatoes
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Taco Bell Cheesy Fiesta Potatoes (Copycat Recipe)
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Boiled Potatoes Recipe
Equipment
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1 large pot
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1 colander
Ingredients
Ingredients:
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3 pounds new potatoes (any small waxy potato variety like red or gold potatoes)
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1 Tbsp salt (for salting the water)
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4 Tbsp unsalted butter (61 grams)
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1 tsp garlic salt
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3 Tbsp fresh dill (or parsley)
Instructions
Directions:
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Wash and scrub the potatoes. Peel or remove any sprouts or bruises. If the potatoes are larger, cut them in half or into quarters to ensure even cooking. -
Add the potatoes to a large pot and cover them with 2 quarts of cold water. Add the salt. Bring the water to a boil, then reduce to a simmer, and cook the potatoes until tender all the way through when pierced with a fork (about 12-15 minutes). -
Drain the potatoes in a colander. -
Return the boiled potatoes to the pot and add the butter and garlic salt. Cover the pot with a lid and allow the potatoes to steam and melt the butter. Gently toss the potatoes to coat them evenly in the butter and seasonings. -
Garnish with dill and serve.
Notes
- Starting the cooking process in cold water ensures even cooking. Adding water with the potatoes together at the start of the cooking process is also a good indicator of how much water is needed to cover the potatoes.
Nutrition per serving