Garlic Butter Boiled Red Potatoes Recipe

Simple, tasty boiled red potatoes make a quick, delicious side for meat dishes. Leftovers are perfect for mashed potatoes or potato salad.

How to make Boiled Red Potatoes

You only need water, baby red potatoes, butter, and kosher salt to make these boiled red potatoes. For extra flavor and a bright finish, garnish with chopped fresh herbs such as parsley or dill.

Baby red potatoes—often labeled as new potatoes when harvested early—are small and flavorful with thin, tender skins, so there’s no need to peel them. Their size also means they cook quickly, making them an ideal fast side dish.

Place the cleaned potatoes in a pot or large saucepan and add enough cold water to cover them by an inch. Bring to a simmer over medium-high heat and cook until tender, about 15 minutes depending on the size of the potatoes. Test doneness by piercing a potato with a fork or a small thermometer probe; it should slide in easily without resistance.

When the potatoes are tender, drain them and return to the warm pot. Toss with butter and kosher salt to taste. Optionally add freshly ground black pepper, a little minced garlic, or chopped herbs for more flavor.

This straightforward method also works well with fingerling potatoes or other varieties of new potatoes.

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently or use them cold in potato salad, or warm and mash them for mashed potatoes.

Boiled Red Potatoes with Butter

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