Simple Boiled Potatoes with Garlic and Fresh Herbs
Simple and delicious boiled potatoes, tossed in extra virgin olive oil with garlic and fresh herbs. Serve this side dish warm or at room temperature. Vegan and Gluten Free.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds Yukon Gold potatoes, (peeled and halved (other waxy, all-purpose potatoes will work) )
- Water
- Kosher salt
- Black pepper
- 2 to 4 garlic cloves, (minced)
- 2 tsp rosemary
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil,
Instructions
- 1
Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.
- 2
Cook over high heat to bring water to a rolling boil, then reduce heat to medium-low or low. Cover and let cook in gently boiling water for 20 minutes or so until potatoes are tender (cooking time will depend on how large the potato pieces are.) Test using a fork; fork should easily go through a potato.
- 3
Drain in a colander and transfer hot potatoes to a large bowl.
- 4
Season potatoes with a dash of kosher salt and black pepper. Add garlic, rosemary, parsley and a generous drizzle of quality extra virgin olive oil, about 1/4 cup or so. Toss to make sure the potatoes are well-coated. Set aside briefly before serving.
- 5
Serve warm or at room temperature.