Looking for a quick and simple side dish with a wow factor then you will love this buttery boiled potatoes recipe. Boiled baby potatoes tossed in butter, parmesan cheese, fresh parsley, dill, and chives.
Buttery boiled potatoes side dish recipe
Ever wondered if you can make other delicious side dishes with boiled potato other than mash. The short answer is yes. You can eat boiled new potatoes as it is and today, I will be sharing with you how to cook and turn it into something everyone would be raving about in simple steps.
This buttery potato recipe is about to be your favorite side dish and would be perfect with my 15-minute stove top garlic butter chicken bites.
What makes this recipe the best side dish
- It is simple and one of the easiest ways to enjoy potatoes
- There is no need to peel the potatoes and you can use any spud to make it. I have used new baby potatoes, but you can use big-sized potatoes as you can cut them to small sizes or boil them whole.
- This recipe is an upgrade from parsley potatoes! The addition of parmesan cheese, fresh dill, and chives brought a whole new level of freshness and best flavor to the side dish. You will love it!
What you will need to make it
Baby potatoes: any all-rounder or waxy potatoes such as Charlotte, King Edward, Maris piper, white potatoes, Yukon gold or russets are great for boiling as they can hold their shape.
Fresh herbs: I used a combination of parsley, chives and dill. You can use any of these herbs individually if desired. I don’t recommend using dried herbs for this recipe, they wouldn’t hit the right spot the same way as the fresh one would.
Butter: I recommend you use unsalted butter as you would be boiling the potatoes with salt, you don’t want to go overboard on the sodium.
Parmesan Cheese: This is optional but highly recommended for that extra cheesy flavor.
Black peppers: I didn’t use any for this recipe but feel free to add it to yours.
How to make buttery boiled potatoes with fresh herbs (parsley, chives, and dill)
Prep the potatoes: scrub and wash the potatoes clean if using whole. Otherwise, peel, rinse, and cut into equal chunk sizes.
Boil: Fill a large pot with cold water and place on medium-high heat. Add salt and stir to combine. Transfer the new potatoes into the cold water making sure it is fully submerged and bring the water to a rapid boil for about 5 minutes. Reduce the heat to simmer for another 10 to 15 minutes until the potatoes are done and fork-tender. You can also pierce the potato with a knife and if it doesn’t resist then it is done.
Drain the potatoes in a colander and return the pot to the stove. I cut mine into halves so that the potatoes can absorb the buttery flavours.
Make the buttery herb sauce: add butter to the hot pan to melt, then add finely chopped parsley, dill, and chives, stir to combine, and cook on low heat for about a minute. Keep an eye so it doesn’t burn, just cook until fragrant.
Combine: add the drained potatoes to the melted butter and toss to combine. Transfer to a bowl, serve and enjoy!
How long to boil potatoes
This will vary depending on the sizes of the potatoes you are cooking. Smaller sized potatoes will typically boil under 20 minutes while large potatoes may take about 30 minutes to boil. Ensure not to overcook the spuds so it doesn’t become water logged.
Can I freeze boiled potatoes
yes, you can but the best way of doing this is by flash freezing the cooked potatoes so they stick or clump together. Arrange the cooked spud on a lined baking tray in a single layer and freeze for about 30 minutes or so. Transfer the partially frozen potatoes into a labelled Ziploc or freezer bag and store in the freezer for up to 3 months.
What to make with leftover boiled potatoes
You can upcycle your leftover boiled potatoes by turning it into potato salad, add some boiled eggs to bulk it up. Why not try this dill dip instead of mayonnaise as the dressing for the salad? It can be air fried or oven-roasted and can be eaten as breakfast or brunch.
Here are some other ideas of upcycling this recipe:
Add to soups.
Pan fried potatoes
- Make this recipe vegan by swapping the butter to a plant-based one or use a good quality olive oil or any other cooking oil of choice.
- You can also swap the parmesan cheese for nutritional yeast for cheesy flavour.
- Reduce the amount of butter used or use a low-fat butter for a healthier version.
How to store
In the fridge: Make sure it is completely cooled before storing. Transfer to an airtight container and store in the fridge for up to 5 days and up to 3 months in the freezer.
To reheat: simply microwave for some few minutes until warm or hot.
More potato side dishes
Colcannon (kale mashed potatoes)
Watch how to make it
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Buttery Boiled Potatoes Recipe with Fresh Herbs
- 1 kg baby potatoes
- 1 tablespoon chives finely chopped
- 1 tablespoon parsley finely chopped
- ½ tablespoon dillweed finely chopped
- ¼ cup freshly grated parmesan cheese.
- 50 g unsalted butter
- Salt to taste
- Black peppers to taste
- Prep the potatoes: scrub and wash the potato clean if using whole, otherwise, peel, rinse and cut into equal chunk sizes.
- Boil: Fill a large pot with cold water and place on medium-high heat, add salt and stir to combine. Transfer the potatoes into the cold water making sure it is fully submerged and bring the water to a rapid boil for about 5 minutes then reduce the heat to simmer for another 10 to 15 minutes until the potatoes are done and fork-tender. You can also pierce the potato with a knife and if it doesn’t resist then it is done.
- Drain the potatoes in a colander and return the pot to the stove. I cut mine into halves so that the potatoes can absorb the buttery flavors.
- Make the buttery herb sauce: add butter to the hot pan to melt, then add finely chopped parsley, dill, and chives, stir to combine, and cook on low heat for about a minute. Keep an eye so it doesn’t burn, just cook until fragrant.
- Combine: add the drained potatoes to the melted butter and toss to combine. Stir in the grated parmesan cheese until melted. Transfer to a bowl, serve and enjoy!
- Make this recipe vegan by swapping the butter to a plant-based one or use quality olive oil or any other cooking oil of choice.
- You can also swap the parmesan cheese for nutritional yeast for a cheesy flavor.
- For a healthier version, reduce the amount of butter used or use low-fat butter.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.