Boiled Potatoes with Dried Herbs
These simple and delicious boiled potatoes, tossed in extra virgin olive oil with garlic and fresh herbs will give your typical potatoes a boost of flavor.
- 4 Idaho Potatoes
- 3 tablespoons Olive Oil
- ½ teaspoon garlic powder
- ½ teaspoon sumac
- ½ teaspoon dried mint
- ½ teaspoon black pepper
- ½ teaspoon salt
Boil potatoes until fork tender ,about 20 minutes.
Once the potatoes have cooled, peel off the skin using your hands or you can run the hot potatoes under cool water and peel.
Slice the potato in half vertically, then cut into cubes.
Drizzle with olive oil, sumac, garlic powder, dried mind, salt and black pepper.
- You can use any type of potatoes in this recipe, but I like to use Idaho/ Russet/ Yukon/ Golden potatoes. They have a creamy texture that isn't too starchy or waxy.
- Leftovers: If you have any of these boiled garlic potatoes left, store them in a tightly sealed container in the refrigerator for 2-3 days.