Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.
Basic Boiled Potatoes
Boiled Potatoes Tips
What other kinds of potatoes can you use to make boiled potatoes?
The waxy consistency of red potatoes works perfectly in this recipe because they’ll hold their shape, but you could use Yukon Golds or fingerling potatoes as well. Here are some more potato tips to keep in mind no matter how you’re preparing them!Can you peel the potatoes before boiling them?
You can peel the potatoes before boiling if you’d like, but they may not hold their shape as well, and will absorb more water than usual. Regardless, make sure to start your potatoes in cold water on the stove, and bring the water to a boil from there so they cook evenly. If you put the potatoes straight into hot or boiling water, the outside will cook before the inside, resulting in mushy outsides and raw centers.What can you serve with boiled potatoes?
Boiled potatoes go great with just about any meal, including corned beef, meat loaf or fried chicken. Otherwise, leftover potatoes are great for potato salads, hashes or mashed potatoes. If you opt for potato salad, keep these tips for making potato salad in mind as you go.—Shannon Norris, Taste of Home Senior Food Stylist
Basic Boiled Potatoes
Prep Time
30 min
Yield
4 servings plus 16 leftover potatoes
Ingredients
- 5 pounds medium red potatoes (about 24)
- Melted butter and minced fresh parsley, optional
Directions
- Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook until tender, 15-30 minutes. Drain well. If desired, quarter eight potatoes and toss with butter and parsley. Refrigerate remaining potatoes.
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