Boiled Potatoes with Chives Recipe
A simple recipe for springtime pairs little red potatoes with butter and chives for the most perfect side dish.
An utterly simple and delicious way to celebrate the season's first new potatoes. Invented in the 1800s by Irish salt mine workers in central New York State, tender potatoes are boiled in intensely salted water, then served hot with melted butter.
We were all beginners at some point so while this recipe is simple, it serves a purpose. Very good too!
Steamed fingerling potatoes are smashed and buttered up with garlic, chives, and tarragon in this gourmet side dish.
It is good to remember the simple. At the moment, all I had were gold potatoes and parsley so here is my tweaked version of the recipe: I, as someone suggested, used some garlic to add a bit of flavor. I instead boil the potatoes until soft but still firm. Then, I melted the butter in a pan and added one crushed garlic clove (use 2 if cooking for 4) and cooked it until fragant (a few seconds). Last, I added the potatoes to the pan with a tablespoon of the water I used for boiling them. I cooked it until it warmed up a bit turned the stove off and sprinkled fresh parsley. The water thickens a bit the butter so your potatoes have a tiny bit of creamyness. Do not over toss the potatoes because then you will smash them inadvertently. The trick is using minimal tossing with the spoon.
Easy and tasty. Perfect side.
Boil potatoes quickly and easily in an Instant Pot® using a trivet and have a side dish ready in just over 30 minutes.
These simple boiled potatoes with parsley are the perfect complement to bratwurst with mustard. Master Butcher Uli also serves Lengenberg's Boiled Potatoes with his Onion Bacon Sauce and Apple Red Cabbage.