Recipes Side Dish Potato Boiled Potatoes with Chives 4.8 (34) 26 Reviews 10 Photos These delicious boiled potatoes with butter and chives are simple to make. I like to use small red potatoes or new potatoes. Submitted by TerryWilson Updated on February 1, 2024 Save Rate Print Share Trending Videos Close this video player 10 10 10 10 10 Prep Time: 10 mins Cook Time: 15 mins Additional Time: 5 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 pounds very small red potatoes, scrubbed 3 tablespoons unsalted butter, cut into several pieces and softened 3 tablespoons finely chopped fresh chives salt and ground black pepper to taste Directions Gather all ingredients. Dotdash Meredith Food Studios Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes. Dotdash Meredith Food Studios Cut potatoes in half and place into a serving bowl. Dotdash Meredith Food Studios Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 236 Calories 9g Fat 36g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 236 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 28% Cholesterol 23mg 8% Sodium 15mg 1% Total Carbohydrate 36g 13% Dietary Fiber 4g 14% Total Sugars 2g Protein 5g 9% Vitamin C 21mg 23% Calcium 27mg 2% Iron 2mg 9% Potassium 1042mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved