Potatoes are undoubtedly one of the world’s greatest comfort foods. One of the easiest and most tasty potato recipes is this boiled red potatoes recipe with parmesan and dill. All you need to make this great side dish are potatoes, water, salt, black pepper, butter, herbs, and some seasoning.
Boiled Red Potatoes Ingredients:
- 1.5 lbs (1 bag) baby dutch red potatoes (new potatoes)
- 4 tbsp unsalted butter
- 1 tbsp minced garlic (sub garlic powder if need be)
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 sprigs of dill
- 1/2 cup of shredded parmesan cheese
Step 1: Prep the potatoes
Rinse and lightly scrub the potatoes until any visible dirt and debris are gone.
Step 2: Boil them taters
Add the small red potatoes to a large saucepan and fill with cold water until you have enough water (about an inch above the potatoes).
Set the heat to medium-high. Your potatoes should be simmering with a medium rolling boil. (Coincidentally, “Medium Rolling Boil” was my famous wrestling move in middle school).
Boil for 25-30 minutes.
At 25 minutes, test the potatoes using a fork. If the fork goes in rather easily, they’re done.
If you notice that the red skin has begun to peel off, this is a sign that your potatoes are overdone–so you’ll want to pull them off immediately.
Step 3: Drain potatoes
Turn off the stove.
Using a large strainer, grab the saucepan with oven mitts (it’ll be hot) and drain the potatoes.
Place potatoes back into the same saucepan.
Step 4: Add butter & seasoning
Add the 4 tablespoons of butter. Gently stir the butter and potatoes, ensuring all the butter is melted.
Add one tablespoon of minced garlic followed by some salt and pepper, and then gently stir once more.
Step 5: Chop & add dill
Grab the dill sprigs and gently pull the dill leaves (?) off the sprig. Once you’ve done this to 3 or 4 sprigs, toss the dill in with the potatoes and stir one more time.
Step 6: Garnish with parmesan cheese
Using a ladle, scoop up your desired amount of red potatoes and place them in a small serving bowl. Next, grab a generous amount of grated parmesan cheese using your fingers, and sprinkle it over the top of your potatoes.
Congrats! You’ve just made an easy side dish and a delicious recipe. You can do anything!
Complete Boiled Red Potatoes Recipe:
Easy Boiled Red Potatoes Recipe
- Step 1: Prep & boil the potatoesAdd the small red potatoes to a large saucepan and fill with cold water until it fully covers the potatoes.Bring to a rolling boil and then cook for 25-30 minutes. Drain the potatoes and then place them back into the same saucepan.
- Step 2: Add butter & seasoningAdd the 4 tablespoons of butter. Gently stir the butter and potatoes, ensuring all the butter is melted and is covering the potatoes evenly. Add one tablespoon of minced garlic, followed by some salt and pepper, and gently stir one final time.
- Step 3: Plate & garnish with parmesan cheeseTransfer the potatoes to a small serving bowl. Next, grab a generous amount of grated parmesan cheese using your fingers, and sprinkle it over the top of your potatoes.
- Step 4: Add DillGrab the dill sprigs and gently rip them apart. Next toss them in with the potatoes and stir one more time.
Frequently asked questions:
What other toppings can I use?
Sour cream. LOTS OF SOUR CREAM.
Potatoes are great in that they complement almost any topping or sauce you put on them. So, the sky’s the limit.
What other herbs can I use?
Dill happens to be one of my favorites, hence its inclusion in this here recipe. In addition, here is a list of other fresh herbs that I think compliment potatoes really well:
- Fresh parsley
- Fresh thyme (be sure to remove woodsy stem)
- Fresh cilantro
- Dried rosemary (fresh rosemary is too tart & woodsy)
How long should I boil my potatoes?
A good 25-30 minutes should do the trick for this recipe.
Small potatoes take less time than you would think to boil. As a general rule, you want to cook for less time than you think–test–and then cook some more if needed.
A good way to know your red potatoes are cooked to the desired consistency is if a fork can easily be stuck into them (aka fork tender). You want them in the happy medium between firm and soft.
Does this recipe work for other types of potatoes?
This recipe will work perfectly for baby potatoes (non-red versions) since they’re essentially the same size.
You can also boil other types of potatoes, such as Russet potatoes. But if you’re going to go the larger potato route, I would suggest cutting the whole potatoes into smaller pieces using a sharp paring knife.
Other types of potatoes you can boil, but you’d have to cut into smaller pieces first, are:
- Yukon gold potatoes
- Waxy potatoes
- Russet potatoes
Can I use these potatoes in other recipes?
Yes! In fact, if you cook these for 20 minutes rather than 30, you’ll have potatoes that are the perfect texture for potato salad! It’s one of the easiest ways to prepare potatoes for all types of recipes quickly.
Can I reheat these?
Yes! If you can’t eat this whole bag by yourself (shame!), place the leftovers in a Tupperware container and place them in your fridge. Then, you can easily reheat them in the microwave next time you need your tater fix.
A secret family recipe that I haven’t fully written out yet but is still WONDERFUL is to smash and fry the leftover potatoes the next day. It’s one of those easy recipes you can turn into a side dish and is a favorite way to use leftover boiled potatoes.
Follow this simple recipe for Smashed Potatoes:
- Melt 2-3 tablespoons of butter in a cast iron skillet over medium-high heat. Place your boiled red potatoes in the skillet and smush them once per potato, applying even pressure, with a spatula or fork.
- Season this first side with salt & pepper and fry for 2-3 minutes.
- Flip over the smashed potatoes and season again and then wait 2-3 more minutes.
Thank you for taking the time to read this recipe. I hope it was easy for you to follow!