These boiled potatoes with olive oil and fresh herbs couldn’t be simpler, but the flavors will convince you to make this side dish over and over again.
These boiled potatoes are straight out of my mum’s playbook, and it’s always amazing to me how something so simple can taste so good. Serve them alongside oven baked chicken breast or Parmesan crusted salmon for an easy meal.
When I was a kid, small new potatoes or fingerling potatoes often turned into a simple side dish. My mum would boil the potatoes, then toss them with butter, chopped parsley and salt. I made a couple of changes to make these potatoes a little healthier (plus vegan and dairy-free).
What’s to love
- Versatile and lightened-up! I ditched the butter and replaced it with extra-virgin olive oil – a good fruity one. I first made this recipe in the summertime when our herb garden was exploding, and the mint and basil practically begged to be invited to the party. In they went!
- Quick! The prep time was no more than five minutes (scrub potatoes, chop herbs…done) and the hardest part was waiting for the potatoes to cook.
- Easy side: It’s the perfect sidekick for grilled fish or stuffed portobello mushrooms…the Abbott to the entree’s Costello. The John to its Ono. You get the picture.
How to make boiled potatoes
Boiled potato recipes may not seem the most exciting option, but when cooked to perfection and seasoned properly, they are a surprisingly satisfying (and easy!) side dish option.
⭐️ See full recipe card below. ⭐️
- If using tender, small potatoes, it isn’t necessary to peel or even cut the potatoes. If using larger potatoes, such as russets, peel them and cut into evenly sized pieces so that they cook evenly.
- Place the potatoes in a large saucepan and cover with cold water by about an inch. Season the water well with kosher salt. This allows the seasoning to seep into the potatoes while cooking and makes a BIG difference to the flavor!
- Bring the water to a boil, then cook the potatoes until they are tender when pierced with a fork. For fingerlings or boiled red potatoes (small ones), this should take 15 to 20 minutes (may take a bit longer depending on the size of the potatoes). Take care not to overcook the potatoes, otherwise they will start to fall apart.
- Drain well and toss with olive oil, seasoning and herbs.
Make-ahead and storage
Store: Boiled potatoes can be made ahead for convenience. Once cooked and seasoned, let them cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 4 days.
Eat later: These potatoes are fantastic served at room temperature or even straight from the fridge. I like to toss them into salads or make them part of a bowl with lentils, spinach and roasted mushrooms.
Reheat: Warm them in a skillet over medium heat, in the oven at 350°F for 10–15 minutes, or in the microwave in short intervals.
Other potato recipes we love
Printable Recipe
Boiled Potatoes with Herbs
These boiled potatoes, with olive oil and fresh herbs, couldn’t be simpler, but the flavors will convince you to make this side dish several times each week.
Servings: 4 Servings
Calories: 87.4kcal
Ingredients
- 1 pound small yellow potatoes such as fingerlings
- Salt for seasoning water
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon kosher salt or sea salt or to taste
- 4 mint leaves thinly sliced
- 4 basil leaves thinly sliced
Prevent your screen from going dark
Instructions
-
Place the potatoes in a large saucepan and cover with cold water by an inch. Bring to a boil. Season the water well with salt. Cook until the potatoes are tender, but not falling apart, 15 to 20 minutes. (See note below.)
-
Drain well in a colander. Transfer the potatoes to a bowl and toss with the olive oil, kosher or sea salt, mint and basil.
-
Serve warm or at room temperature.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.25of Recipe | Calories: 87.4kcal | Carbohydrates: 21.6g | Protein: 3.1g | Fat: 1.2g | Saturated Fat: 0.2g | Sodium: 145.4mg | Fiber: 2.3g | Sugar: 2.3g
This recipe was originally posted on July 23, 2014, and updated on March 10, 2025.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
