Boiled Baby Red Potatoes

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Boiled Baby Red Potatoes are beyond easy and simple to make. Served with an easy slow cooker roast beef and these roasted green beans, this is a company-worthy meal that only requires a few minutes hands-on effort.

Little round red potatoes are a side dish that’ll never steer you wrong. This delicious and easy side dish can complete a meal any night of the week; we rarely get tired of potatoes!

Boiled Baby Red Potatoes are the classic side dish that everyone loves!

I love potatoes in just about all their forms. From Crispy Cheese and Bacon Potatoes to fancy tasting Vanilla Bean Whipped Sweet Potatoes, there are potatoes on my dinner menu more often then not.

Typically, I find myself veering toward roasted or baked potato recipes like  Rosemary Roasted Potatoes and BBQ Chicken Stuffed Baked Potatoes. When boiled potatoes aren’t done right they can be grainy and flavorless.

These potatoes, I’m happy to report, are neither of the above. Each baby red potato is tender, salty and melts in your mouth.

For a real treat, put a smear of butter on your plate and use your fork to break each potato in half as your eat them. Dip the halves in the butter as you devour them.

What are baby red potatoes?

Baby red potatoes are small round potatoes with pinkish-red or brownish-red skin. They have a light and creamy flavor that makes them perfect for roasting and boiling. Red potatoes can also be mashed like in this Garlic Parmesan Mashed Red Potatoes recipe from Big Bear’s Wife.

Red potato skins are thinner and milder flavored than Russets so they’re typically eaten with the skin on. As a bonus, the skin is full of lots of beneficial nutrients! My favorite thing, though, is that cooking with red potatoes saves me the extra step of peeling.

Boiled Potatoes are ridiculously easy and absolutely delicious too!

How Long to Boil Potatoes

One of the tricks to getting perfect tender boiled potatoes is being careful not to overcook your spuds.

Start by placing whole baby red potatoes in a pot of cold water. Bring them to a boil and let them cook for about 15 minutes until a fork easily punctures a potato and slides through. Sometimes this can take up to 20 minutes.

When the potatoes are finished cooking, CAREFULLY remove them from the water and place them in a large bowl.

If you’re not careful and dump all the potatoes right into the bowl at once, they’re likely to break. The skins will slide right off and you’ll be left with naked potatoes.

Boiled Red Potatoes are lightly tossed with butter and sprinkled with salt.

Toss the potatoes with a couple of pats of butter along with a sprinkle of salt and freshly cracked pepper and you have a perfect simple side dish for any occasion.

They taste great on their own but I typically served the boiled potatoes with an extra pat of butter for dipping.

We love these served with Simple Skillet Pork ChopsPerfect Pan-Fried Chicken Thighs or Broiled Salmon. Add some simple steamed or sauteed veggies or a side salad and you’re good to go!

Potato Recipes

If you like these baby red potatoes, you’re sure to love Salt Potatoes, potatoes boiled in super salty water and drizzled in butter. Roasted Red Potatoes are another favorite that work their way into my meal plans often. Roasted Breakfast Potatoes are perfect for stuffing into breakfast tacos or eating alongside your Green Chile and Sausage Scrambled Eggs.

Looking for a complete one pan meal with potatoes? Give my 5 minute Sheet Pan Chicken Dinner with Green Beans and Potatoes a try! Irish Colcannon (Potatoes with Bacon and Cabbage) would make a great meal or side dish anytime of year, but especially on St. Patrick’s Day.

I also can’t wait to try Foodie Crush’s Dilled Baby Red Potatoes and Peas next time I pick up a bouquet of fresh dill. I’ve never paired my red potatoes with English peas but the combination sounds delicious!

Boiled Baby Potatoes are a terrific side dish for any meal.

Boiled Baby Red Potatoes

  1. Put the potatoes in a medium-size saucepan and cover them with water. Bring them to a boil and continue boiling until the potatoes are fork-tender, about 15-20 minutes.

  2. Drain the potatoes and carefully place them in a large bowl. If you dump the potatoes into the bowl, they will break and the skins will rub off the potatoes.

  3. Add the butter and with a soft spoonula or spoon, toss them gently until all the potatoes are well covered. Sprinkle generously with salt and pepper. Serve warm with extra butter for dipping.

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Boiled Baby Potatoes are a terrific side dish for any meal.

Boiled Baby Red Potatoes

4.75 from 4 votes
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Prep Time: 2 mins
Cook Time: 18 mins
Total Time: 20 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings

Ingredients 

  • 16 baby red potatoes about 1 - 1 1/2 pounds
  • 2 tablespoons butter room temperature
  • kosher salt
  • freshly cracked black pepper

Instructions

  • Put the potatoes in a medium size sauce pan and cover them with water. Bring them to a boil and continue boiling until the potatoes are fork tender, about 15-20 minutes.
  • Drain the potatoes and carefully place them in a large bowl. If you dump the potatoes into the bowl, they will break and the skins will rub off the potatoes.
  • Add the butter and with a soft spoonula or spoon, toss them gently until all the potatoes are well covered. Sprinkle generously with salt and pepper. Serve warm with extra butter for dipping. Enjoy!

Nutrition

Calories: 133kcal · Carbohydrates: 23g · Protein: 3g · Fat: 4g · Saturated Fat: 2g · Cholesterol: 10mg · Sodium: 59mg · Potassium: 646mg · Fiber: 2g · Sugar: 2g · Vitamin A: 127IU · Vitamin C: 12mg · Calcium: 14mg · Iron: 1mg
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{originally published 6/9/11 – recipe notes and photos updated 3/13/20}

Boiled Red Potatoes

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Shu Han says

    i love that your recipes are all so simple. most of the time, it's enough to let the ingredients just speak for themselves. yum! that's my favourite way with new potatoes (:

  2. Anonymous says

    Works well if you quarter the potatoes…..then they cook in about 12 minutes (after water starts boiling). Drain, and add butter to the pot along with parsley and some garlic powder…put the lid on and leave it to melt (while you get the rest of dinner together). Stir gently and serve; no need to get a bowl dirty.

    • Anonymous says

      Try roasted garlic instead of powdered. A smidge of asiago cheese and gently 'smash' with a fork. The best potatoes. Some people use chicken stock; but I like butter. Fresh basil if you have it.

    • Matthew Travasos says

      That’s my plan. A couple tablespoons of Zatarains shrimp and crab boil.
      Dress during cool down with butter, Tony Chachere’s and some Parmesan cheese. Good To Go!

  3. Bill says

    OMG!!! What happened to recipe sites. I don’t want to know your life history, the history of potatoes or how good they taste. I already bought them….I know how good they are.! Or the nutritional value. And then you have me adding butter in at least 2 separate steps. (I’m shaking my head in bewilderment of where we have come). But you have to make money. And I still have to figure out how to make my potatoes.

    • Mary Younkin says

      Hey Bill. It’s clear that you don’t need all of the other information, though others often find it helpful. If you scroll to the bottom of the post, there are pretty straightforward directions for how to boil and serve the potatoes. And yes, I like to toss the boiled potatoes in butter to coat the skin and then serve the potatoes with extra butter for dipping. But you know what, if scrolling past what you don’t need to read is that bothersome, feel free to skip the rest of the free recipe content on this website. I wish you only the best!