Classic Irish Boiled Potatoes

I grew up thinking boiled potatoes were boring—the plain side dish nobody got excited about. Then I visited my friend’s family in Boston, and her Irish grandmother made these simple boiled potatoes with butter and herbs that changed everything.

Turns out, I’d just never had them done right. Real Irish boiled potatoes aren’t about being fancy. They’re about using good butter (the Irish kind, if you can get it), adding a little garlic while they cook, and tossing them with fresh parsley at the end. That’s it. No complicated steps, no special equipment. Just potatoes that actually taste like something you want to eat.

What Kind of Potatoes Should I Use?

For Irish boiled potatoes, you’ll want to reach for waxy potatoes like Yukon Gold, red potatoes, or new potatoes. These varieties hold their shape better during boiling and won’t turn into mush like russets or other starchy potatoes might. Yukon Golds are my personal favorite for this recipe because they have a naturally buttery flavor that pairs perfectly with the simple seasonings. If you’re using larger potatoes, just cut them into similar-sized chunks so they cook evenly, and if you’re lucky enough to find small new potatoes, you can boil them whole for a really traditional presentation.

Options for Substitutions

This simple recipe is pretty straightforward, but here are a few swaps you can make:

• Potatoes: Any potato variety works here – russets, red potatoes, Yukon golds, or even fingerlings. Just keep in mind that waxy potatoes like red or Yukon gold hold their shape better, while russets get a bit fluffier and may break apart more easily.
• Butter: You can swap butter for olive oil or ghee if you prefer. Use about the same amount, though olive oil will give you a slightly different flavor profile.
• Garlic: Fresh garlic is best for this recipe since it infuses the cooking water, but if you’re in a pinch, you can use 1 teaspoon of garlic powder instead. Just add it with the butter at the end rather than during boiling.
• Bay leaf: If you don’t have bay leaves, you can skip it or add a sprig of fresh thyme or rosemary to the boiling water for a different herby note.

Watch Out for These Mistakes While Cooking

The biggest mistake when boiling potatoes is starting them in already-boiling water, which causes the outside to overcook before the inside is tender – always start your potatoes in cold water and bring everything up to temperature together for even cooking.

Another common error is cutting your potatoes into uneven sizes, so aim for similar-sized pieces (or keep small potatoes whole) to ensure they all finish cooking at the same time.

To check if your potatoes are done, pierce them with a fork or knife – it should slide in easily with just a little resistance, and if you see the potatoes starting to fall apart in the water, you’ve gone too far.

Finally, don’t skip the step of letting your drained potatoes sit in the empty pot for a minute before adding butter, as this allows excess moisture to evaporate and helps the butter coat them better instead of sliding off.

What to Serve With Irish Boiled Potatoes?

Irish boiled potatoes are perfect alongside hearty dishes like corned beef and cabbage, especially if you’re going for that traditional Irish meal vibe. They also pair really well with roasted chicken or pork chops since the buttery potatoes soak up all those delicious pan juices. If you want to keep things simple, serve them with sautéed green beans or roasted carrots for a complete dinner. You can also mash them up a bit with extra butter and serve alongside fish like salmon or cod for a lighter option.

Storage Instructions

Store: Keep your boiled potatoes in an airtight container in the fridge for up to 5 days. They’re great to have on hand for quick meals throughout the week. I like to use leftovers for breakfast hash or potato salad the next day.

Reheat: Warm them up in the microwave for about 1-2 minutes, or toss them in a skillet with a little butter over medium heat until heated through. You can also slice them up and pan-fry them for crispy breakfast potatoes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 16-18 g
• Fat: 27-33 g
• Carbohydrates: 170-190 g

Ingredients

• 2 lb potatoes (Yukon Gold recommended)
• 2 garlic cloves (peeled and smashed)
• 1 bay leaf
• 4 tbsp butter (Kerrygold salted butter recommended)
• 1/4 cup fresh parsley, chopped
• 1 tsp salt

Step 1: Prepare the Cooking Liquid and Mise en Place

• Water
• 2 garlic cloves, peeled and smashed
• 1 bay leaf
• 1 tsp salt

Fill a large pot with enough cold water to cover the potatoes by about an inch.

Add the smashed garlic cloves, bay leaf, and salt to the water.

This creates an aromatic cooking liquid that will infuse the potatoes with subtle flavor as they cook.

Having everything ready before the potatoes go in ensures smooth timing.

Step 2: Cut and Boil the Potatoes

• 2 lb potatoes, cut into chunks
• cooking liquid from Step 1

Bring the water to a boil over high heat, then reduce to medium-high.

While waiting for the water to boil, cut the potatoes into roughly 2-3 inch chunks (leaving the skin on—this is traditional and keeps them from becoming waterlogged).

Once boiling, carefully add the potatoes and cook for 15-20 minutes until a fork easily pierces the largest piece.

I find that keeping the potatoes slightly waxy in the center rather than completely soft gives you better texture when you mix them with the butter.

Step 3: Drain and Return Potatoes to Pot

• Boiled potatoes from Step 2

Drain the potatoes thoroughly in a colander, discarding the garlic and bay leaf.

Return the drained potatoes to the now-empty pot.

This removes excess water so the butter can coat them properly rather than diluting the final dish.

Step 4: Finish with Butter and Herbs

• 4 tbsp butter
• 1/4 cup fresh parsley, chopped
• drained potatoes from Step 3

Add the butter to the pot with the warm potatoes and gently toss until the potatoes are evenly coated and the butter is melted.

Add the fresh chopped parsley and toss again to distribute.

I always use salted butter for this dish—it gives an authentic Irish flavor that unsalted butter just can’t match.

Taste and adjust seasoning if needed, then transfer to a serving dish.

Classic Irish Boiled Potatoes

Delicious Classic Irish Boiled Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1000

Ingredients Method

Ingredients

  

• 2 lb potatoes (Yukon Gold recommended)
• 2 garlic cloves (peeled and smashed)
• 1 bay leaf
• 4 tbsp butter (Kerrygold salted butter recommended)
• 1/4 cup fresh parsley, chopped
• 1 tsp salt

Method

 

1. Fill a large pot with enough cold water to cover the potatoes by about an inch. Add the smashed garlic cloves, bay leaf, and salt to the water. This creates an aromatic cooking liquid that will infuse the potatoes with subtle flavor as they cook. Having everything ready before the potatoes go in ensures smooth timing.
2. Bring the water to a boil over high heat, then reduce to medium-high. While waiting for the water to boil, cut the potatoes into roughly 2-3 inch chunks (leaving the skin on—this is traditional and keeps them from becoming waterlogged). Once boiling, carefully add the potatoes and cook for 15-20 minutes until a fork easily pierces the largest piece. I find that keeping the potatoes slightly waxy in the center rather than completely soft gives you better texture when you mix them with the butter.
3. Drain the potatoes thoroughly in a colander, discarding the garlic and bay leaf. Return the drained potatoes to the now-empty pot. This removes excess water so the butter can coat them properly rather than diluting the final dish.
4. Add the butter to the pot with the warm potatoes and gently toss until the potatoes are evenly coated and the butter is melted. Add the fresh chopped parsley and toss again to distribute. I always use salted butter for this dish—it gives an authentic Irish flavor that unsalted butter just can't match. Taste and adjust seasoning if needed, then transfer to a serving dish.