Boiled Red Potatoes
These boiled red potatoes are a creamy, comforting side dish that's easy to make and packed with flavor from garlic, butter, and Parmesan.
Servings: 4 servings
Ingredients
- 1.5-2 lbs small red potatoes washed
- 3 tablespoons butter
- 1 tablespoon minced garlic
- Salt to taste
- Pepper to taste
- Chopped fresh parsley for garnish
- 1/4 cup shredded Parmesan cheese
Instructions
The Method for Boiled Red Potatoes
- Begin by washing your small red potatoes thoroughly under cold running water. There’s no need to peel the potatoes; the skin adds texture and nutrients.
- Fill a large pot with enough water to cover the potatoes. Add a generous pinch of salt and bring to a boil over high heat. Add the potatoes carefully, reduce heat to medium-high, and cook for about 15-20 minutes until fork-tender.
- Drain the potatoes in a colander and allow them to sit for a couple of minutes to steam dry, preventing the dish from being watery.
- In the same pot, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Return the drained potatoes to the pot with the garlic butter. Gently toss to coat. Season with salt and pepper to taste.
- Remove the pot from heat and sprinkle the shredded Parmesan cheese and chopped fresh parsley over the potatoes. Toss lightly to combine and serve.
Equipment
- Large Pot
- Colander
- Wooden Spoon
- Measuring Spoons
- Knife
- Cutting Board
Notes
- Experiment with herbs like rosemary, thyme, dill, or chives for added flavor.
- For a spicy kick, add red pepper flakes when sautéing garlic.
- Boiled potatoes can be cooled and used in salads or lightly mashed for creamier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled potatoes in a freezer-safe bag for up to 3 months, noting texture may change.