How to Boil Potatoes
If you're wondering how to boil potatoes perfectly every time, you’ve come to the right place! Whether you have waxy or starchy varieties, our quick and easy step-by-step guide ensures you never end up with mealy, waterlogged potatoes again.
Servings: 4
Ingredients
- 1 lb. potatoes scrubbed and peeled, if desired*
- 1 tsp. salt
Instructions
- If chopping, cut larger potatoes into 1 to 2-inch pieces.1 lb. potatoes, 1 tsp. salt
- Add potatoes and salt to a large pot and cover with 1 inch of water. Bring to a boil and then reduce the heat to medium, keeping a rapid simmer.
- Cook cubed potatoes for 10 to 15 minutes, smaller whole potatoes for 15-20 minutes, and larger whole potatoes for 25-30 minutes. You’ll know the potatoes are done when they pierce easily with a fork. Remove from pot with a slotted spoon or drain excess water in a colander.
Video
Notes
My Top Tips:
- Boiling waxy potatoes differs from boiling starchy ones. Waxy potatoes can be peeled before boiling, while starchy varieties tend to get waterlogged if peeled prior to boiling.
- Choose potatoes of similar size to ensure even cooking. Whether you’re boiling them whole or cut into cubes, uniform size is key for consistent results.
- Start with cold water. Beginning with potatoes and water at the same temperature helps you avoid mealy and unevenly cooked spuds.
- Don’t forget to add salt. Salting the water enhances the flavor of the potatoes as they cook.
- Refrigerator. Allow boiled potatoes to come to room temperature before storing in an airtight container in the refrigerator for up to 3 days.
- Freezer. Seal cooked and cooled potatoes in a freezer-safe airtight container and freeze for up to 3 months.
Nutrition
Calories: 87kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg
