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Side dish of boiled potatoes

Boiled Potato Side Dish

A versatile side for any meat, fish, or mushroom dish. What could be tastier than boiled potatoes with fresh herbs and a pat of butter — a flavor that takes us right back to childhood. Boiled potatoes make a wonderful side for all kinds of chicken, fish, meat, and mushroom dishes.

Maria

Recipe author

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Composition / ingredients

Servings:

Potatoes

700

Butter

Parsley

Dill (5-6 sprigs)

Bay leaf

Salt (heaping)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 22 % 5 g

Carbohydrates 70 % 16 g

110 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. To make a boiled potato side dish, you'll need: medium or large potatoes; a small bunch each of parsley and dill; butter; bay leaves; and salt.
Step 2:

Peel the potatoes. It's best to put the peeled potatoes in cold water so they don't darken. You can cut the potatoes into cubes or slices if you like. I cooked mine whole.
Step 3:

Wash the dill and parsley, dry them, and chop them finely. Divide the chopped herbs into two portions.
Step 4:

Bring water to a boil in a pot. There should be enough water to cover the potatoes completely. Add the potatoes, half of the chopped herbs, and the bay leaf to the boiling water. Bring the water back to a boil.
Step 5:

Once the water comes back to a boil, lower the heat. Cook the potatoes, covered, for 15–20 minutes until tender. You can check for doneness by piercing the potatoes with a knife. Add salt to the potatoes at the end.
Step 6:

Drain the water from the pot. Add a pat of butter to the potatoes. Arrange the potatoes on plates and sprinkle with the remaining herbs.
Step 7:

Serve immediately, while the potatoes are hot. Enjoy your meal!

Boiled potatoes pair beautifully with all sorts of sauces. They're very easy to make and turn out wonderfully filling. I served these potatoes with chicken liver under a cheese crust — it made a wonderful combination. The potatoes for this dish really should be new potatoes. Old, sprouted potatoes won't do because of their flavor. Try to choose potatoes of the same size. If you have a firm, waxy variety, add a tablespoon of vegetable oil to the water while cooking. And if you're using a floury, crumbly variety, it's better to add just a little vinegar to the water. Adding herbs to the water is optional, and you can swap the butter for sunflower oil — it's a matter of taste. When you put the peeled potatoes in water so they don't darken and lose vitamins, don't leave them there too long, since that toughens the potato flesh and leaches out some of its starch.