Boiled Potatoes and Herbs are very easy to make, so you can have a delicious side dish with minimal work! No matter what you’re making, we all need that perfect side dish to our meal, whether it be a grain, a veggie, or a salad. But for Pork Chops or Bacon Wrapped Stuffed Pork, these potatoes are the best!
I find that baby potato is the best kind of potatoes for this recipe. They have so much delicious flavor and a perfect texture – soft and tender on the inside. A perfect side dish to compliment your favorite entrees. They are easy to throw together and after you’ve made them a few times you might even find you’ve memorized this simple recipe. I know there isn’t anything super exciting about boiling potatoes, but it’s a great basic skill to master. Once you learn how to boil potatoes, the possibilities are endless! And remember, your boiled potatoes don’t need to stay plain.
Boiling potatoes is not complicated. You simply start with prepping your potatoes. I like keeping the skin on my baby potatoes, be sure to scrub them well and remove any sprouts. For larger sized potatoes, you can peel and cut them in halves; if your potatoes are really big, it helps to quarter them or cut them in smaller pieces. Place the potatoes in a large cooking pot and do not overcrowd the potatoes. Add plenty of water to cover the potatoes by about 1 inch. Bring to a boil, then lower heat to medium-low or low and cover. Let simmer until nice and tender. When you insert a fork into a boiled potato, it should go through easily.
The secret ingredient is always LOVE
Tips for Boiled Potatoes and Herbs
- If using large potatoes, cut them in halves, quarters or into two-inch cubes. If using baby potatoes, boil them whole.
Boiled Potatoes and Herbs
- 1 kilo baby potatoes washed and skin on
- 3 cloves garlic chopped
- 1 onion sliced
- 2 tbsp parsley chopped
- 2 tbsp thyme
- 2 tbsp chives
- 2 tbsp tarragon
- 2 tbsp rosemary
- 1 thumb sized ginger sliced
- 1 tsp salt
- 2 tbsp butter
- 2 cups beef broth
- Scrub potatoes clean with a clean scrubber and remove sprouts on all ends.
- In a large pot. Melt butter over medium heat. Saute onion and ginger until fragrant. Add baby potatoes and mix in with the onions and ginger. Pour in the pork broth and boil potatoes until fork-tender; about 10-15 minutes.
- Turn off heat, drain the broth but save about ¼ cup of broth. Return potatoes to the pot and add the garlic, parsley, thyme, chives, rosemary, tarragon, and salt.
- Toss to coat the potatoes with the herbs then pour in some of the broth you saved. Let sit for 5 minutes, then serve. Season with more salt and pepper if desired. Bon appetit.