Boiled Sliced Potatoes: The Perfect Side Dish Recipe for Any Meal

Boiled sliced potatoes are a timeless comfort food that brings warmth and satisfaction to any meal. Growing up, I remember my grandmother preparing this simple yet delightful dish, often serving it alongside hearty stews or grilled meats. The history of boiled sliced potatoes can be traced back to various cultures, where they have been cherished for their versatility and ease of preparation. People love this dish not only for its creamy texture and subtle flavor but also for its convenience; it can be whipped up in no time and pairs beautifully with a variety of ingredients. Whether you’re looking for a side dish to complement your main course or a base for a delicious potato salad, boiled sliced potatoes are sure to please everyone at the table.

Ingredients:

• 4 medium-sized potatoes (Yukon Gold or Russet work well)
• Water (enough to cover the potatoes)
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons butter (optional, for serving)
• Fresh herbs (like parsley or chives, for garnish, optional)
• Black pepper (to taste)

Preparing the Potatoes

1. **Select Your Potatoes**: Start by choosing the right potatoes. I usually go for Yukon Gold or Russet potatoes because they have a great texture and flavor. Make sure they are firm and free from blemishes. 2. **Wash the Potatoes**: Rinse the potatoes under cold running water to remove any dirt or debris. I like to use a vegetable brush to scrub the skins gently, especially if I plan to leave the skins on. 3. **Peel (if desired)**: If you prefer peeled potatoes, use a vegetable peeler to remove the skins. I often leave the skins on for added texture and nutrients, but it’s entirely up to you. 4. **Slice the Potatoes**: Cut the potatoes into even slices, about 1/4 to 1/2 inch thick. This ensures they cook evenly. I usually cut them into rounds, but you can also slice them into wedges if you prefer.

Cooking the Potatoes

5. **Prepare the Pot**: Grab a large pot and fill it with enough water to cover the potatoes by about an inch. I usually use a pot that’s big enough to hold all the potato slices in a single layer. 6. **Add Salt**: Add 1 teaspoon of salt to the water. This will help season the potatoes as they cook. You can adjust the amount of salt based on your taste preferences. 7. **Bring to a Boil**: Place the pot on the stove over high heat and bring the water to a rolling boil. Keep an eye on it, as it can take a few minutes to reach that boiling point. 8. **Add the Potatoes**: Once the water is boiling, carefully add the sliced potatoes to the pot. I like to lower them in gently to avoid splashing hot water. 9. **Cook the Potatoes**: Reduce the heat to medium and let the potatoes simmer. Cook them for about 10-15 minutes, or until they are fork-tender. I usually check them around the 10-minute mark by poking a slice with a fork. If it goes in easily, they’re done! 10. **Drain the Potatoes**: Once the potatoes are cooked, carefully drain them in a colander. Be cautious of the steam! I like to let them sit in the colander for a minute to ensure all the excess water drains off.

Serving the Potatoes

11. **Return to the Pot**: After draining, return the potatoes to the pot. This step helps to keep them warm while you prepare to serve. 12. **Add Butter (optional)**: If you’re using butter, add 2 tablespoons to the warm potatoes. The heat will melt the butter, coating the potatoes beautifully. I love the richness it adds, but you can skip this step if you prefer a lighter dish. 13. **Season to Taste**: Sprinkle with black pepper and additional salt if needed. I always taste a slice before serving to make sure the seasoning is just right. 14. **Garnish**: If you like, chop some fresh herbs like parsley or chives and sprinkle them over the potatoes for a pop of color and flavor. It’s a simple touch that makes a big difference!

Storing Leftovers

15. **Cool Down**: If you have any leftovers, let the boiled sliced potatoes cool down to room temperature before storing them. 16. **Store in the Fridge**: Place the cooled potatoes in an airtight container and store them in the refrigerator. They should last for about 3-5 days. 17. **Reheating**: When you’re ready to enjoy the leftovers, you can reheat them in the microwave or on the stovetop. If you’re using the stovetop, add a splash of water to the pan to help steam them back to life.

Variations and Tips

18. **Flavor Variations**: Feel free to experiment with flavors! You can add garlic cloves to the boiling water for a subtle garlic flavor or toss in some bay leaves for an aromatic touch. 19. **Serving Suggestions**: Boiled sliced potatoes are incredibly versatile. They can be served as a side dish with grilled meats

Conclusion:

In conclusion, this boiled sliced potatoes recipe is an absolute must-try for anyone looking to elevate their side dish game. The simplicity of the ingredients combined with the ease of preparation makes it a perfect choice for both novice cooks and seasoned chefs alike. The tender, buttery texture of the potatoes, paired with a sprinkle of salt and a dash of your favorite herbs, creates a delightful flavor that complements a wide variety of main dishes. For serving suggestions, consider pairing these boiled sliced potatoes with grilled chicken, roasted vegetables, or a hearty beef stew. You can also get creative with variations by adding garlic, fresh herbs like parsley or dill, or even a splash of lemon juice for a zesty twist. If you’re feeling adventurous, try tossing them in a light vinaigrette or serving them with a dollop of sour cream for an extra layer of flavor. I encourage you to give this boiled sliced potatoes recipe a try and make it your own! Don’t forget to share your experience and any unique twists you add to the dish. I’d love to hear how it turns out for you, and I’m sure your friends and family will appreciate the deliciousness as much as I do. Happy cooking! Print