Boiled red potatoes are a simple side dish to create on the fly. Delicious when painted with butter and parmesan, or seasonings can be customized to your tastes.
This is a side dish I make frequently, particularly when we are having a “meat and potatoes” meal, like venison loin or steak. Admittedly, I change up the flavor of it just about every time it is prepared, so let me show you a few different ways to enjoy these.
Boiled Red Potatoes
Boiled red potatoes are an almost effortless side dish that allows for infinite possibilities. The potatoes are simmered in water until hot and tender then can be tossed with butter, salt, and flavorings of your choice, such as Parmesan or your favorite seasoning blend.
Red Potato Substitutions
Boiling red potatoes for a side dish works particularly well when using baby reds. Since they are smaller in size, baby reds boil quicker and are already practically bite-sized to eat. However, you can use traditional red potatoes as well, just expect them to take longer to cook. Alternatively, you can substitute Yukon gold potatoes which have a similar flavor and waxy texture.
How long to boil red potatoes
Add potatoes to a pot of heavily salted cold water and bring to a simmer. The exact cook time varies depending on the size of the potatoes
- Baby Reds (and small red potatoes) are done after boiling in 15-20 minutes.
- Medium red potatoes can take 30 minutes if left whole.
- Large red potatoes I recommend chopping them in half or quarters and simmer 20-25 minutes.
When are boiled potatoes done
Red potatoes are done boiling when the skin starts to crack and the potato is completely tender when pierced with a fork. Properly cooked potatoes have an internal temperature of 210 degrees when tested with a digital thermometer.
Ways to add flavor to them
You potatoes are done boiling, now what? Jazz up their flavor with any of the suggestions below:
- Butter and Parmesan – toss them in melted butter, salt, pepper, and grated Parmesan.
- Creole Red Potatoes – Whip up some homemade creole seasoning and liberally dust the potatoes prior to serving.
- Steak Seasoning Rub – The same seasoning rub I use for steaks tastes great on potatoes as well!
- Creamy Red Potato Salad – A great twist on the classic potato salad!
- Blue Cheese Potato Salad with Bacon – Another great potato salad recipe, this one
My all-time favorite use for boiled potatoes is to make smashed potatoes. Once the potatoes have boiled, place them on a baking sheet and “smash” them to flatten, less than an inch thick. These are then painted with oil, salt, and seasonings and baked in a 450 degree oven for 30 minutes, or until crispy. Insanely delicious!
Boiled Red Potatoes
- 2 pounds red potatoes
- 3 tablespoons butter (melted)
- 2 tablespoons grated Parmesan
- Place red potatoes in a large pot and fill with cold water until potatoes are covered by an inch. Add a large pinch of salt.
- Bring water to a boil and reduce to a simmer. Cook the potatoes for approximately 20 minutes, depending on size.*
- Potatoes are done when skin starts to crack and are completely tender when pierced with a fork.
- Gently remove potatoes from water.
- Choose your desired way to flavor the potatoes such as tossing them with 3 tablespoons of melted butter and 2 tablespoons of grated Parmesan cheese. Alternatively, you can dust them with your favorite seasoning blend.
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