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The Easy Potato Side Dish I Make on Repeat: These garlic and chive boiled potatoes are one of my favorite simple side dishes that somehow steal the show every time I make them. They’re tender, buttery, and coated in fragrant garlic with a fresh pop of chives – this is the kind of recipe that works with almost anything, and it never feels complicated!
This is the side I make when I need something dependable – I designed this recipe to be quick, budget-friendly, and it uses pantry staples. Whether you’re serving steak, roast chicken, seafood, or a holiday meal, these potatoes fit right in!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Garlic Butter Boiled Potatoes
Garlic and chive boiled potatoes are tender baby potatoes tossed in melted butter, fresh garlic, and bright chives. A simple, classic side dish that’s quick, flavorful, and perfect for weeknight dinners or holiday tables.
Ingredients for Garlic and Chive Boiled Potatoes
- Baby potatoes (Yukon gold or red) – The star of the dish. Yukon golds are creamy and buttery inside, while red potatoes hold their shape well and have a slightly firmer texture. Both create tender, flavorful bites that soak up the garlic butter beautifully.
- Salt (for boiling water) – Seasons the potatoes from the inside out as they cook, ensuring they’re flavorful all the way through rather than just on the surface.
- Butter – Adds rich, creamy flavor and helps coat the potatoes so the garlic and chives cling to every bite. It gives the dish that classic, comforting taste.
- Garlic – Brings bold, savory depth and aromatic warmth that balances the natural sweetness of the potatoes.
- Olive oil (optional) – Adds extra richness and silkiness, and helps prevent the butter from browning too quickly. It also gives a subtle fruity note.
- Fresh chives – Provide a mild onion flavor and fresh, bright contrast to the rich butter and garlic. They also add beautiful color.
- Salt and freshly cracked black pepper – Enhance and balance all the flavors, adding gentle heat and bringing the dish together.
- Lemon juice (optional) – A small squeeze brightens the whole dish, cutting through the richness and making the flavors pop.
The Easy Boil-and-Toss Method
To make this recipe, we will use the following steps:
Boil & Drain Potatoes
Boil potatoes to fork tender, drain well.
Add Herbs & Garlic
In a large pan, add butter and olive oil and add garlic. Cook about 1-2 minutes, stirring often, until softened and fragrant. Stir in chopped chives and any other herbs desired.
Toss
Toss in garlic butter mixture & remove from heat.
Tips for Perfect Boiled Potatoes
Salt the water generously. It seasons potatoes from the inside.
Steam dry after draining. Let them sit in the warm pot for 2–3 minutes to remove excess moisture.
Cook garlic gently. Don’t brown it — just warm until fragrant.
Add lemon juice at the end. A small squeeze brightens everything.
Finish with flaky sea salt. Adds texture and extra flavor.
For crispier edges, sauté briefly in a skillet after boiling.
How Long to Boil Potatoes (By Size)
You can use a few different types of potatoes for this recipe, so to find the right cook time, use these handy guidelines:
- Small baby potatoes: 12–15 minutes
- Halved baby potatoes: 15–18 minutes
- Medium potatoes (cubed): 15–20 minutes
- Whole large potatoes: 20–25 minutes
Pro Tip: Potatoes are done when a fork slides in easily but they still hold their shape. Overcooking leads to mushy texture.
What to Serve With Garlic Chive Potatoes
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Garlic and Chive Potatoes
Ingredients
- 2 pounds baby potatoes, Yukon gold or red, halved if large
- 1 tablespoon salt, for boiling water
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons olive oil, optional, for extra richness
- ¼ cup fresh chives, finely chopped
- Salt and freshly cracked black pepper, to taste
- Optional: squeeze of lemon juice
Instructions
Boil the potatoes
- Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt.
- Bring to a boil, then reduce to a gentle simmer and cook 15–20 minutes, until fork tender.
Drain and steam dry
- Drain potatoes well and let them sit in the warm pot for 2–3 minutes to steam off excess moisture.
Make garlic butter
- In a small pan over low heat, melt butter (and olive oil if using). Add garlic and cook 30–60 seconds, just until fragrant — do not brown.
Toss together
- Pour garlic butter over warm potatoes. Add chopped chives, salt, and pepper. Toss gently to coat.
Finish and serve
- Optional: add a small squeeze of lemon juice to brighten. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Garlic Boiled Potatoes FAQs
Yukon gold and red baby potatoes are ideal. They hold their shape and have creamy texture.
Yes. Starting in cold water ensures even cooking.
They should be fork-tender but not falling apart.
Yes. Reheat gently in a skillet with a little extra butter.
Fresh is best for flavor and color, but dried can work in a pinch (use less).
Avoid overcooking and drain promptly once tender.
