Irish Boiled Potatoes are a delicious side dish to any traditional Irish (or American) meal. They are tender, buttery, and seasoned to perfection with garlic and salt. This is one of the easiest dishes you will ever make! And the best part…no struggling with a peeler! After all, most of the nutrients are in the skin of the potato.
These potatoes are not only incredibly yummy, but they are versatile as well. Traditionally, they are served with Boiling Bacon and Cabbage as a side dish. When served all together in this manner, it is sometimes referred to as Irish Boiled Dinner. I often serve them with Corned Beef, or with a wide variety of non-Irish meals. Boiled potatoes may not sound very exciting, but these are packed with amazing flavor. Want a carb to serve with your starches? Try my Irish Soda Bread with Whiskey Soaked Raisins!
How to choose the right potato
The key to the perfect Irish Boiled Potatoes dish is choosing the right potato. A waxy, low-starch variety holds its shape well when cooked and does not fall apart easily. I use colorful small creamer potatoes or fingerling potatoes. The skin stays on for this recipe, so colorful can make a beautiful presentation. You want to stay away from large Russet potatoes for this recipe as they can break apart when cooked. Russets are a good choice for salads, mashing, or served in their “jacket” sliced open, with butter and sour cream.
How to make Irish Boiled Potatoes
Again, boiled potatoes are one of the simplist recipes you will ever make. This makes them a regular at our house. The ingredients are simple and inexpensive, very little effort is required, and only one pot is used. Cooking doesn’t get any easier than this!
Equipment Used
Ingredient List
- Potatoes – a small variety that holds its shape when cooked (creamer or fingerling)
- Garlic – peeled and sliced to flavor the potatoes
- Bay Leaf – placed in the water to add flavor
- Irish Butter – I use Kerrygold Irish butter. It is the “gold” standard in creamy Irish butter standards.
- Salt – used to taste
Recipe Preparation
- Peel the garlic cloves and slice cloves in half lengthwise.
- In a large Dutch oven, or heavy-bottomed pot, add enough water to completely cover potatoes. Add the sliced garlic, bay leaf, and a sprinkling of salt. Boil on high heat, then reduce heat to medium/high. Add potatoes, and boil until fork tender (15 to 20 minutes). Do not overcook or the potatoes could become too soft.
- Remove potatoes and discard the garlic and bay leaf. Add butter to the hot pot and stir until melted. Add boiled potatoes back to the pot and mix into the melted butter. Salt to taste.
- If serving with Traditional Irish Boiling Bacon and Cabbage, place everything together on the same platter.
Irish Boiled Potatoes
Equipment
Ingredients
- 2 lbs small potatoes
- 2 cloves garlic sliced in half
- 1 bay leaf
- 3 Tbsp Irish butter I use Kerrygold
- Salt to taste
Instructions
- In a large Dutch oven, or heavy-bottomed pot, add enough water to completely cover the potatoes. Add the sliced garlic, bay leaf, and a sprinkling of salt. Boil on high heat, then reduce heat to medium/high. Add potatoes, and boil until fork tender (15 to 20 minutes). Do not overcook or the potatoes could become too soft.
- Remove potatoes and discard the garlic and bay leaf. Add butter to the hot pot and stir until melted. Add boiled potatoes back to the pot and mix into the melted butter. Salt to taste.
Notes
Nutrition
