Garlic and Chive Potatoes

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!

At Ajpal, 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.

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

Denver Steak

Best Caesar Salad

The Best Easy Roast Chicken

Garlic Butter Lamb Chops

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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.