How to Boil Potatoes

This method for How to Boil Potatoes will work with any variety of potatoes and is a basic cooking skill that is used in countless recipes.

Super easy and quick to master, learning how to boil potatoes will give you many options at mealtime.

Serve boiled potatoes plain, or season them with butter or olive oil, and your choice of a variety of seasonings and herbs. Store them plain in the refrigerator and you always have a quick side dish for breakfast, lunch, or dinner.

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One of the first cooking skills I learned was how to boil potatoes. Plain-boiled potatoes are not just a starting point for potato recipes. They are also a key food I like to have in my refrigerator because they are versatile and can help in making a quick meal. So, when I boil potatoes I like to cook enough for dinner plus more that I can cool and store in the refrigerator.

Jump to:

• My Top Tips for Perfect-Boiled Potatoes
• Ingredients
• Instructions for Perfect Boiled Potatoes
• Ideas for Serving Hot Boiled Potatoes
• Make-Ahead & Storage
• Ideas for Using Cooked Boiled Potatoes
• 📖 Recipe
• 💬 Comments

Although it sounds like such a simple thing, there are some special tips that help in making perfect boiled potatoes each and every time.

My Top Tips for Perfect-Boiled Potatoes

• Use Waxy Potatoes. Waxy potatoes are fingerling and new potatoes in shades of white, red, golden, and purple varieties. They are very flavorful and because they are lower in starch they slice well.
• Don't Use Russet Potatoes. Russets are very starchy and do not hold up well after being boiled. Do not use these unless you are making mashed potatoes. So, save russets for baking where their high starch becomes the perfect fluffy baked potato.
• Do Not Peel the Potatoes. Potatoes peel far more easily after they are cooked. So unless you need to make a quick potato purée, skip peeling the potatoes before they are cooked.
• Use a Large Pot. The pot should be large enough to hold no more than 2 layers of potatoes and then cover them with at least 1 inch of cold water.
• Start with Cold Water. Always start with the potatoes covered in cold water and then bring both the water and potatoes to a boil. If you add whole potatoes to boiling water they will cook unevenly and the surface of the potato will be done much sooner than the center.
• Salt the Water. The flavor of potatoes is greatly improved by salt. So be sure to add salt to the water when boiling potatoes. You can add it when the water is cold or sprinkle it in as the potatoes come to a boil.
• Test for Doneness with a Toothpick. Potatoes are done when a fork, knife, or toothpick easily pierces a potato. I prefer to use a toothpick to test as it leaves a minimal hole and will not break apart the potato.
• Drain and Cool. If you are cooking potatoes to keep on hand in the fridge, cool them quickly with cold water to stop the cooking process. Overcooked potatoes will not slice easily and may break apart.

Ingredients

Here's what you need to make perfect boiled potatoes:

• Small Golden Potatoes - You can use any variety except russet potatoes. Yukon Gold potatoes are my favorite variety. But white potatoes, red potatoes, and even the blue variety are good choices.
• Cold Water - Starting with cold water lets the potatoes and the water heat up evenly together and the potatoes are cooked at the same rate from the surface to the inside.
• Fine Sea Salt - I have a preference for sea salt here. But any variety of salt including plain, iodized, or kosher will work just fine.

Please see the recipe card for the quantities.

Instructions for Perfect Boiled Potatoes

Wash and scrub the potatoes well.

Put the whole, unpeeled potatoes in a pan large enough to hold no more than 2 layers of potatoes. Cover them with at least 1 inch of cold water and add salt.

Bring the potatoes to a boil over high heat. Reduce heat to a simmer and cook the potatoes until they are tender, but not soft. A toothpick, fork, or knife will easily pierce a potato when it is cooked.

PRO-TIP: If the peel of the potato is wrinkled or split, the potato is overcooked. Overcooked potatoes will crumble when sliced or diced for salads. But you can still use the potatoes and serve them whole or make mashed potatoes.

If you are serving them now: Immediately drain the potatoes and serve. You can also dress the potatoes with your choice of seasonings.

If your plan is to store them in the refrigerator: Immediately drain the potatoes and rinse them in cold water. Allow the potatoes to cool completely and store the cooled potatoes in the refrigerator in a sealed container.

Make-Ahead & Storage

You can boil potatoes in advance. Allow the potatoes to cool completely and store the cooled potatoes in the refrigerator in a sealed container for up to 5 days.

📖 Recipe