Herbed Boiled Potatoes combine fresh herbs and tender potatoes in a simple, quick side dish that’s perfect for any family dinner!
These Herbed Boiled Potatoes are a wonderful side dish to serve at any family meal! They are tender, super flavorful, and a perfect complement to an impressive main-dish recipe like yesterday’s Perfect Holiday Ham.
These herbed boiled potatoes could not be any quicker or easier to prepare – and all the magic happens in just one pot! Yellow potatoes are combined in a large pot with butter, garlic, white wine, vegetable stock and water – plus a pinch of red pepper flakes, and salt and pepper. The potatoes are cooked just until tender – then a variety of chopped fresh herbs are tossed on top before serving.
We used a combination of fresh chives, parsley, rosemary and thyme to flavor our herbed boiled potatoes – but you can certainly vary the recipe by using your own favorite combination of herbs.
Also, we used Yukon Gold potatoes that we cut into two-inch cubes for our recipe, but mini yellow potatoes can be substituted instead. Simply adjust the cooking time based on the size of your potatoes.
PrintHerbed Boiled Potatoes
Herbed Boiled Potatoes combine fresh herbs and tender potatoes in a simple, quick side dish that’s perfect for any family dinner!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 pounds yellow potatoes such as Yukon Gold (or mini yellow potatoes)
- 4 tablespoons butter
- 2 teaspoons minced fresh garlic
- 1/4 cup white wine
- 1/3 cup vegetable stock
- 1/3 cup water
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh flat leaf parsley, chopped
- 1/2 tablespoon fresh rosemary, chopped
- 1/2 tablespoon fresh thyme, chopped
Instructions
- If using large potatoes, cut them into two inch cubes. If using mini potatoes, keep whole. Do not peel either variety.
- In a heavy bottomed pan or pot (we used a 5 quart dutch oven with a tight fitting lid
), place potatoes, butter, garlic, wine, vegetable stock, water, pepper flakes, salt and pepper. Cover and bring to a boil then reduce to low so that the mixture just barely bubbles. Check for doneness at about the 15-20 minute mark. Cook just until tender and the skins have not started to peel off. Be careful to keep heat low and that they don’t stick. If they start to stick before they are cooked, add another ¼ cup of water and keep cooking. Also be careful not to mix around too much so they don’t break apart. - Remove from heat and gentle toss with the fresh herbs and serve.
), place potatoes, butter, garlic, wine, vegetable stock, water, pepper flakes, salt and pepper. Cover and bring to a boil then reduce to low so that the mixture just barely bubbles. Check for doneness at about the 15-20 minute mark. Cook just until tender and the skins have not started to peel off. Be careful to keep heat low and that they don’t stick. If they start to stick before they are cooked, add another ¼ cup of water and keep cooking. Also be careful not to mix around too much so they don’t break apart.You may also like:
I tried this recipe today, and it was a family hit! Totally going to be a regular on our table!
My husband even suggested making it for the Seder dinner!
Thnx
Thank you Sharon!