Boiled Potatoes Recipe

Select and prepare potatoes

Choose uniform small potatoes (about 1–2 inches diameter). Rinse them under cold running water, scrubbing lightly to remove dirt. Leave skins on for texture and nutrients; halve any potatoes larger than 2 inches so pieces are roughly the same size.

Place the prepared potatoes in a medium-large pot in a single layer. Add cold water to cover the potatoes by about 1 inch (approximately 1–1.5 liters for 1 kg potatoes). Starting with cold water ensures even cooking.

Add 1 tablespoon kosher salt to the pot of cold water. Place the pot over high heat and bring to a gentle boil. Once boiling, reduce heat to maintain a simmer (vigorous boil can split skins).

Simmer the potatoes, uncovered, until tender when pierced with a paring knife or fork. Timing: small whole new potatoes typically take 12–20 minutes; halved or larger potatoes may take 15–25 minutes. Test several pieces for doneness in the thickest part.

When potatoes are tender, drain them in a colander. If you want very dry potato surfaces (for pan-frying later), return to the hot pot off the heat for 1 minute to steam off remaining moisture; otherwise proceed to seasoning immediately.

While potatoes drain, add the butter to the empty warm pot (or a skillet) and let it melt over low heat. If you prefer, melt butter and a splash of lemon juice together for a bright finish.

Return the drained potatoes to the pot with the melted butter. Gently toss or shake the pot so butter coats the potatoes evenly without breaking them up. Use a silicone spatula or the pot itself to turn potatoes carefully.

Season with freshly ground black pepper (about 1 teaspoon) and taste. Add sea salt or flaky finishing salt sparingly to finish (about 1 teaspoon total, adjust to taste). Sprinkle the chopped fresh parsley over the potatoes and gently toss to distribute.

Transfer the boiled potatoes to a serving bowl. Serve hot as a side dish. Optional: garnish with an extra small pat of butter or a lemon wedge on the side.