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.
Ingredients
3PoundsSmall Golden Potatoes
Cold Water
1TablespoonFine Sea Salt
Instructions
Wash and scrub the potatoes well.
Put the whole, unpeeled potatoes in a pot large enough to hold no more than 2 layers of potatoes. Cover them with at least 1 inch of cold water and add the salt.
3 Pounds Small Golden Potatoes, 1 Tablespoon Fine Sea Salt, Cold Water
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.
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.
Notes
My Top Tips for Perfect-Boiled PotatoesUse 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. Russet potatoes 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.Ideas for Serving Hot Boiled PotatoesYou can serve drained and freshly cooked boiled potatoes plain or toss them with any of the following:
Salted Butter or Olive Oil
Salt and Black Pepper
Fresh Chives or Parsley
Fresh Thyme or Dill
Vinaigrette Dressing or Sour Cream
Bacon or Finely Diced Ham
Grated Parmesan Cheese and Butter
Make-Ahead& StorageYou can cook 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.