Simple Boiled Potatoes with Garlic and Fresh Herbs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6 people (up to)
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Calories
1985 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Simple Boiled Potatoes with Garlic and Fresh Herbs
Description
The recipe requires peeling and halving Yukon Gold potatoes, which are boiled in salted water until easily pierced with a fork. Once drained, the potatoes are seasoned with salt and black pepper, then combined while hot with fresh minced garlic, rosemary, chopped parsley, and a generous amount of extra virgin olive oil. This technique coats the potatoes evenly and infuses them with herbal and garlicky notes.
The texture of the potatoes after boiling is tender but holds shape well. The olive oil adds richness and helps carry the fresh herb flavors, while garlic provides a pungent accent without overpowering. This straightforward preparation lets the natural potato flavor shine through alongside the fresh herb aromatics.
This dish can be served warm or at room temperature, making it versatile for dinners or buffet-style meals. It pairs well with roasted meats, grilled vegetables, or as part of a family-style spread.
Peeling is optional if the potatoes are scrubbed well. Leftovers keep refrigerated in a sealed container for a couple of days but the garlic flavor will intensify.
Ingredients
- 2 pounds Yukon Gold potato peeled and halved (other waxy, all-purpose potatoes will work
- water
- kosher salt
- black pepper
- 2 to 4 garlic minced, cloves
- 2 tsp rosemary
- 1/4 cup parsley chopped, fresh
- 1/4 cup extra virgin olive oil more if needed
Instructions
- Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.
- Cook over high heat to bring water to a rolling boil, then reduce heat to medium-low or low. Cover and let cook in gently boiling water for 20 minutes or so until potatoes are tender (cooking time will depend on how large the potato pieces are.) Test using a fork; fork should easily go through a potato.
- Drain in a colander and transfer hot potatoes to a large bowl.
- Season potatoes with a dash of kosher salt and black pepper. Add garlic, rosemary, parsley and a generous drizzle of quality extra virgin olive oil, about 1/4 cup or so. Toss to make sure the potatoes are well-coated. Set aside briefly before serving.
- Serve warm or at room temperature.
Notes
- Peeling potatoes is optional; scrub well and remove any sprouts if not peeled.
- If not cooking immediately, keep peeled potatoes submerged in water refrigerated up to 24 hours to prevent browning.
- Store leftovers in a sealed container in the fridge for up to 2 days; garlic flavor intensifies over time.
- This dish is suitable served warm or at room temperature and can serve up to 6 people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 1985 kcal
% Daily Value*
| Calories | 198.5kcal | 10% |
| Carbohydrates | 26.9g | 9% |
| Protein | 3.2g | 6% |
| Saturated Fat | 1.3g | 7% |
| Sodium | 10.8mg | 0% |
| Potassium | 654.8mg | 14% |
| Fiber | 3.4g | 14% |
| Sugar | 1.2g | 2% |
| Vitamin A | 214.8IU | 4% |
| Vitamin C | 33.4mg | 37% |
| Calcium | 23.9mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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