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.
Boiled Potatoes with Olive Oil, Basil & Mint
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. When I was a kid, small new potatoes often turned into a simple side dish. My mum would boil the potatoes, then toss them with butter, chopped parsley and salt.
Basil Mint Boiled Potatoes:
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!
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.
Thanks to my younger son (okay, and me), half of the potatoes were gone in five minutes flat. The leftovers ended up in my husband’s salad for today’s lunch. We will be making these over and over again!
How to boil potatoes:
- Boiled potato recipes may not seem the most exciting option, but when cooked to perfection and seasoned properly, they are a surprisingly delicious (and easy!) side dish option.
- If using tender, small potatoes, it isn’t necessary to peel or even cut the potatoes. If using larger potatoes, such as russet, peel them and cut into evenly sized pieces so that they cook evenly.
- Start by placing the potatoes in a large saucepan and covering with cold water by about an inch. Season the water well with kosher salt.
- 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. Take care not to overcook the potatoes, otherwise they will start to fall apart.
Other easy potato recipes:
Boiled Potatoes with Olive Oil, Basil & Mint Recipe
- 1 pound small new yellow potatoes, such as fingerlings
- 1 teaspoon extra-virgin olive oil
- 4 teaspoon sea salt
- 4 mint leaves thinly sliced
- 4 basil leaves thinly sliced
- Place the potatoes in a large saucepan and cover with cold water by an inch. Bring to a boil. Cook until the potatoes are tender, but not falling apart, 15 to 20 minutes. Drain.
- Transfer the potatoes to a bowl and toss with the olive oil, sea salt, mint and basil.
- Serve warm or at room temperature.
This recipe was originally posted on July 23, 2014, and was updated on July 2, 2019.
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