These Herby Boiled Potatoes make for a simple, yet delicious side dish you can whip up in little time with only a few ingredients! Gluten Free + Vegan + Low FODMAP
Herby Boiled Potatoes: Table of contents
What Type of Potato is best?
Use waxy potatoes if possible.
Waxy potatoes are low-starch, high-moisture and good at maintaining their shape. This makes them an ideal choice when for potato salad, in casseroles, roasts or anywhere where you want your potato to still look like a potato after cooking.
Waxy potato varieties include: new potatoes, baby potatoes, fingerling potatoes, red potatoes and Charlotte potatoes. A good rule of thumb: if the skin is red or yellow it’s a waxy potato.
The Three Potato Types
- Waxy potatoes have a smooth and waxy texture due to their low starch nature. This makes them ideal for boiling, in roasts, gratins, soups and stews that aren’t blended – any recipe that require a potato with an intact shape after cooking.
- Starchy potatoes are low in moisture and high in starch. They break down quite easily when cooked making them an ideal choice for making mashing potatoes or in pureed soup. They’re also ideal for making french fries and wedges!
- All-purpose potatoes are the middle ground between waxy and starchy potatoes. If you’re not sure what to use, go with an all-purpose potato because it will get the job done.
More Ways to Enjoy Potatoes
Recipe Steps
Boil: Cover with salted water & boil potatoes until fork tender.
Drain: Drain water then place the colander over the hot pot to steam dry.
Herbs: Add herbs, salt, pepper & oil in a large bowl.
Mix: Mix the herb mixture together until fully combined
Potatoes: Add the boiled potatoes to the mixed herbs.
Combine: Toss until potatoes are fully coated in the herb mixture.
A Few Tips & Notes
- Size matters: Cut your potatoes into equal sizes if needed so they cook evenly.
- Start with cold water: This will allow the potatoes to cook gradually and evenly which makes for a much better texture. If you start with hot water, the potato starch will react and cook too quickly resulting in a mealy texture.
- Roast the leftovers: You can reheat the leftovers easily enough in a microwave OR you can turn them into crispy roast potatoes! Spread them across a baking sheet, smash them down with a fork or potato masher and roast for about 15-20 minutes at 400°F (200°C). Flip them over halfway through if you want both sides extra crispy.
- Leave the peel: Save yourself the extra work and leave the peel on. Waxy potatoes usually have a very thin peel anyway that you’ll hardly notice.
Substitutions & Additions
- Herbs: Basically any leafy herbs would work great here! Try it with basil, mint, dill, spring onions, wild garlic, etc.
- Chili Flakes/Red Pepper Flakes: Add 1 tsp for a little heat.
- Garlic: Add a clove (or two!) of finely chopped garlic to the herb mixture.
- Olive Oil: Use melted butter instead.
- Garlic Infused Olive Oil – a great option if you want to add a garlicky flavor while one the Low FODMAP diet.
- Lemon: Add 1-2 tablespoons fresh lemon juice and/or fresh zest.
- Parmesan: Add 2 tablespoons grated parmesan.
- Bacon: Add a couple of slices cooked and crumbled bacon bits.
More Potato Recipes to Try
- Gluten Free Irish Potato Bread
- Mashed Potato Biscuits (Vegan Option)
- Vegan Mashed Potatoes without Milk
- Mashed Potatoes with Cauliflower
- Broccoli Potato Soup
- Potato & Asparagus Frittata
- Stir Fried Broccoli Potato Curry
Enjoy!
Let me know if you try this herbed boiled potato recipe! I’d love to hear what you made with it and how it turned out! Please leave a comment and review with your thoughts and suggestions for me and future readers.
Herby Boiled Potatoes Recipe
Boiled potatoes make a great side dish to compliment just about any main! Simply toss fork-tender potatoes in a fresh and flavorful olive oil & herb mixture and enjoy!
Ingredients
- 1.5 lbs baby new potatoes (680g)
- 1 tbsp sea salt or kosher salt for boiling + 1 tsp for seasoning
- 3 tbsp extra-virgin olive oil (45ml)
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
Instructions
- Rinse off excess dirt on the potatoes if needed. Cut the larger pieces in half or in quarters to ensure your potatoes are mostly equal in size.
- Place potatoes in a large pot and 1 tablespoon of salt. Cover with about 2 inches of cold water.
- Bring to a boil then reduce the temperature to maintain a gentle simmer. Leave uncovered and cook for about 12-15 minutes or until you can easily pierce your potatoes with a knife or fork.
- While the potatoes boil: In a large bowl, mix together the olive oil, fresh herbs and salt until fully combined.
- Drain the water. Leave the potatoes in the colander for a minute or so to let them steam dry. This will help ensure the oiled-herb mixture sticks better.
- Add the cooked potatoes to the herb bowl. Toss everything together until well combined. Taste and season with additional salt and black pepper if needed and enjoy.
Notes
- Leftovers: Cool to room temperature then store in an airtight container and refrigerate up to 4 days.
- Cooking time will vary slightly depending on the size of the potatoes.
- Herb Substitute: try this with basil, dill, spring onions, thyme. You can also use dried herbs and seasoning instead. If using dried herbs, use 1 tsp of each.
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