If you’re looking for the best way to boil potatoes, I have all the tips and tricks of the trade to ensure they come out perfect every time. Boiling potatoes unlocks their creamy texture and subtle sweetness, making them ideal for various dishes. Cutting or cubing will reduce how long potatoes take to cook if you’re short on time; boiling them whole and unpeeled will retain nutrients. Once cooked to perfection, these humble spuds can be enjoyed as a simple side dish with a dab of butter. They are also great to use in potato salads, fluffy mashed potatoes, or in hearty soups. Plus, you can make Italian-inspired gnocchi or Indian aloo paratha. Let me show you how to boil potatoes, then you can choose how to enjoy them!
How to boil potatoes
You need to follow just two simple steps: prepare the potatoes and boil them covered in water. Read on for my top tips and cooking times.
Prepare the potatoes
Clean the Potatoes: Rinse the potatoes under cold water and scrub them with a vegetable brush, especially if you decide to boil them whole without peeling. Small or Baby Potatoes: It’s best to boil them whole without peeling. Large Potatoes: Peel or leave the skin on, depending on your preference, and cut them into smaller pieces to reduce cooking time. If you decide to boil them whole, there’s no need to peel them, as it’s much easier to do so after boiling. Plus, the skin helps the potatoes hold their shape. Note that boiling whole large potatoes will take a longer time. Ensure Uniform Size: If you have potatoes of different sizes and want to boil them together, cut the larger ones to match the smaller ones. This ensures even cooking. Ideally, select potatoes of similar size, but you can always adjust by cutting the larger ones.
If you’re boiling whole potatoes
Place the washed, unpeeled potatoes in a large saucepan and cover them with cold water. Add salt (1 tsp per pound of potatoes). Bring the potatoes and water to a boil over medium-high heat, then reduce to medium-low and simmer till fork-tender (see below for timing). Cook uncovered.
New or small potatoes (around 1oz/30g each): Once boiling, cook for 15 minutes. Medium potatoes (around 3.9oz/110g): Once boiling, cook for 25-30 minutes. Large potatoes (around 8oz/225g each): Once boiling, cook for 40 minutes.
When ready, the potatoes should be fork-tender, so check a couple of times before removing them from the heat. Once cooked, drain the potatoes, peel or leave the skin (it comes off easily with a paring knife), and enjoy. You can season to personal preference with salt and pepper, herbs (dill, rosemary), a bit of butter or olive oil, etc.
If you’re boiling potato cubes
Once washed well, peel your potatoes. Then, cut them into 1-inch cubes. While chopping, keep the cubes in a large bowl of cold water so they don’t brown. Then, place the potato chunks in a large saucepan and add cold water and salt. If you want to preserve their shape, add a little vinegar. Bring them to a boil over medium heat, then reduce to medium-low and cook for about 10-12 minutes. If foam forms at the surface, skim it off. Once cooked, drain the potatoes well. These potatoes are great for my Potato Salad. They are also delicious when served as a side dish to protein or alongside other veggies.
Pro tips for boiling potatoes
Choose the Right Potatoes: To get the best texture for your dish, use waxy potatoes like Red or New potatoes for salads. If you want to make mashed potatoes, then it’s better to use starchy potatoes like Russets. Uniform Size: Cut potatoes into similar-sized pieces to ensure even cooking. If boiling whole, try to select potatoes of similar size or cut larger ones to match smaller ones. Start with Cold Water & Add Salt: This ensures even cooking from the inside out and better flavor. Check for Doneness: Potatoes are done when they are easily pierced with a fork or knife. Avoid overcooking to prevent them from becoming mushy, and drain them immediately to stop the cooking process. Peeling After Boiling: If you boil whole potatoes with the skin on, it’s easier to peel them after boiling once they are cool enough to handle. The skin slips off easily. Quick Cool for Salads: If using boiled potatoes for salads, drain and spread them out on a baking sheet to cool quickly. This helps maintain their shape and texture. Fluff for Mashed Potatoes: For fluffier mashed potatoes, drain them well and let them sit in the pot for a few minutes to evaporate excess moisture before mashing. This prevents them from being watery. Storing leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
If you boil some potatoes, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
