If you are looking for the perfect side dish or holiday recipe, look no further! This recipe for Herb Potatoes is quick, easy, and beyond delicious. Ready in under 30 minutes, it is the perfect accompaniment to any meal. Make them today.
I like to talk about my grandmother. While she is not with us physically anymore, so much of her spirit remains. We talked about everything under the sun and had a bond that could not be broken. It was only solidified by our love of food and baking.
Every Easter, Thanksgiving, and Christmas, there was a set menu. We would have a carrot gravy, Polish potato dumplings (Kluskies), a protein, stuffing, and these herb potatoes. They are so delicious that once you try them, you will be questioning why you have been having potatoes any other way. One of the things that makes this recipe so great is that you can choose how much of what you want in them. I like to go heavy on the herbs, but, it is entirely up to you.
What herbs go with potatoes?
The nice thing is, is that so many do! It depends really on what you are wanting to make that goes with the potatoes, however, in this recipe we use dill, parsley, and green onion. The beauty of that combination is that they pair amazingly with any protein. It will help enhance the flavor of whatever you eat it with. Plus, the freshness from those three herbs is basically unbeatable.
Boil or bake? Do you boil potatoes before baking them?
If you are wanting a traditionally crispy roasted herb potato then yes, I would say you boil before you bake them. However in this recipe, it is more of a mash. These are creamy potatoes, and depending on how you want them, you can leave a bit of chunk in them for some extra bite!
Herb potatoes in an air fryer?
If you wanted to again have those crispy potatoes, you could definitely make them in an air fryer, but, you wouldn’t want to do that for a mashed potato. Especially when they come together super quickly and can be made in 1 pot.
Troubleshooting: Should you soak potatoes for mashed potatoes?
No! You should just wash them lightly.
Soaking them will literally wash off starch, and wash off enzymes that break down pectin (a natural glue that holds them together). Soaking the potatoes for too long, or cutting them too small before boiling will remove all the enzymes, leaving too much glue that can’t be broken down. You can read more about that here.
What do you need for your herb potatoes?
Another reason these potatoes are so great is that it is not heavy on ingredients.
- Dill
- Parsley
- Green Onion
- Red Skin Potatoes (or a different type of potato if you do not like red skin potatoes)
- Butter (for a richer potato, use something like Kerrygold Irish butter)
- Salt (to your taste)
How do you make them?
- Take the potatoes and cut them up into pieces. Do not make them too small. If they are too small, when you boil them, they will turn into mush. The consistency of these potatoes when they are finished is that they will be a chunky mash.
- Place the pieces into a large pot.
- Cover the potatoes with water and place on the stove on a high heat. You are going to boil the potatoes until all of the potatoes are soft enough to pierce with a fork and are cooked all the way through.
- While the potatoes are boiling, chop your herbs and place into a bowl. I used half a bunch of dill, a full pack of green onions, and same with parsley. This is really up to you, though.
- Once the potatoes are fully boiled, grab a strainer and drain the water from the pot.
- You are going to want to add everything into a bowl while the potatoes are warm. It will allow the butter to melt and incorporate more seamlessly, as well as get the smoother consistency of the potatoes while some chunkier pieces remain.
- Mix everything together in a bowl. While you are stirring everything together, begin to season with salt. Add enough salt until you have seasoned them to your preference.
- When everything is fully mixed it, place them into a bowl or a serving platter. Top with a bit more butter and eat up!
- Just as a side note- I am sure you can use some sort of vegan butter as a supplement here for real butter. I myself have not tried this, but, I am sure it would turn out well! For frame of reference, I used 2 sticks of butter for an entire bag of red potatoes.
Why should you make these herb potatoes?
These potatoes are a staple in my family. The legacy my grandmother left behind is so visible in our food and in our family gatherings. Since being married, they have also become a staple in our family. We have them every Canadian and American Thanksgiving, as well as Christmas. I am sure they will become a staple for your family, too.
Looking for something similar?
Roast Potatoes click here
Cajun Catfish click here
Creamy Mashed Potatoes click here
Carrot Gravy click here
Brussels Sprouts click here
Herb Potatoes
Ingredients
- Dill
- Parsley
- Green Onion
- Red Skin Potatoes or a different type of potato if you do not like red skin potatoes
- Butter for a richer potato, use something like Kerrygold Irish butter
- Salt to your taste
Instructions
- Take the potatoes and cut them up into pieces. Do not make them too small. If they are too small, when you boil them, they will turn into mush. The consistency of these potatoes when they are finished is that they will be a chunky mash.
- Place the pieces into a large pot.
- Cover the potatoes with water and place on the stove on a high heat. You are going to boil the potatoes until all of the potatoes are soft enough to pierce with a fork and are cooked all the way through.
- While the potatoes are boiling, chop your herbs and place into a bowl. I used half a bunch of dill, a full pack of green onions, and same with parsley. This is really up to you, though.
- Once the potatoes are fully boiled, grab a strainer and drain the water from the pot.
- You are going to want to add everything into a bowl while the potatoes are warm. It will allow the butter to melt and incorporate more seamlessly, as well as get the smoother consistency of the potatoes while some chunkier pieces remain.
- Mix everything together in a bowl. While you are stirring everything together, begin to season with salt. Add enough salt until you have seasoned them to your preference.
- When everything is fully mixed it, place them into a bowl or a serving platter. Top with a bit more butter and eat up!
- Just as a side note- I am sure you can use some sort of vegan butter as a supplement here for real butter. I myself have not tried this, but, I am sure it would turn out well! For frame of reference, I used 2 sticks of butter for an entire bag of red potatoes.
Anita says
I loved reading about your grandmother, Laura. How sweet and special that you have those memories and her influence over you every time you make this and other recipes. These potatoes look delicious and I can’t wait to try them! Thank you for sharing such a beloved family recipe. xo – Anita
siftrva says
Thank you, Anita! She was such an important figure to me, and I am grateful to have these memories and connections to food because of her. I hope you love them 🙂
Dianna Wilson says
these are about the best potatoes in the world!
siftrva says
They are the best potatoes!