This foolproof method for How to Boil Potatoes is incredibly quick and easy! Yukon gold, red, and russet potatoes are boiled either cubed or whole in salted water until perfectly tender. Serve the boiled potatoes with butter as a side dish, or transform them into fluffy mashed potatoes!
Whether you want a quick side dish, or need some to add to a recipe (like these Duchess Potatoes!)… this is the quickest and easiest way to boil potatoes!
They come out perfectly soft and tender on the inside without being overly watery or mushy.
Boiling potatoes is a very simple process, all you need are the spuds and salted water!
Yukon gold, red, or russet potatoes can be boiled either cubed or whole.
You can also peel them or leave the skins on – it’s totally your choice!
How to Boil Potatoes
The basic steps for boiling potatoes are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Rinse and Scrub
Wash the potatoes to remove any visible dirt and debris. Use a designated vegetable scrub brush to get into all of the nooks and crannies.
Since potatoes grow underground they are very dirty. Buy organic if at all possible.
Peel Potatoes
Use a vegetable peeler to remove the skin from the potatoes if desired. You can also leave the skin on, as it will easily come off once cooked.
Cut into Quarters
Chop the potatoes into large 2-inch chunks. This is about the size you get when quartering medium-sized potatoes such as Yukon gold and red varieties. Doing this will help them cook faster.
The skin will slide off while boiling so keep them whole if you want the skin on for mashed potatoes.
Add to Pot
Place the potatoes in a large pot and cover with 1-inch of water. Sprinkle in a pinch or two of salt and bring to a boil.
Putting the potatoes in the water while it is still cold will ensure the outside does not cook too much faster than the inside.
Boil Potatoes
Once boiling, reduce the heat to a rapid simmer and cook for the following times:
10 to 12 minutes for peeled and cubed potatoes.
15 to 20 minutes for whole red or Yukon gold potatoes.
25 to 30 minutes for whole russet potatoes.
You’ll know they’re done when they pierce easily with a fork. You want to check all of the way into the center. If you have larger potatoes, insert a knife to check the middle.
Meal Prep and Storage
- To Serve: Top with butter and a sprinkle of salt, or turn into mashed potatoes or Duchess potatoes.
- To Store: Boiled potatoes can be kept in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal cooked potatoes in a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: The best way to warm boiled potatoes is in a 325°F oven for 15-20 minutes either on parchment paper or tossed in oil. They can also be reheated in the microwave if you’re short on time.
Selecting Potatoes
Before you get to boiling, you need to make sure you choose the right potato.
Find one with a nice brown color and make sure you avoid picking a potato that is turning green. Also check that there are no bruises or soft spots.
Additionally, try to select a potato that has not started to sprout.
If you are boiling the potatoes whole you want to look for potatoes of a similar size so they cook at the same rate.
FAQs
It is not necessary to peel the potatoes before boiling. Once they are cooked the skin will come off easily.
Yes! Boiling potatoes is a healthy way to prepare them since you are not adding any oil. Potatoes offer nutritious vitamins and minerals as well as fiber and protein.
You can cover the potatoes while they are cooking but you don’t have to.
Yes. If you place potatoes in already boiling water the outsides will cook first resulting in unevenly cooked potatoes that are more likely to break down.
Expert Tips and Tricks
- Pick the perfect potatoes. Choose potatoes that are brown without any sprouts, bruises, or soft spots.
- Scrub a spud. Since potatoes are extremely dirty it is important to clean them with a vegetable scrub brush before boiling.
- Start with cold. Place the potatoes in cold water before bringing to a boil so they cook evenly.
- Salt the water. The potatoes will absorb the flavor while boiling.
- Know your times. Boil 10 to 12 minutes for cubed, 15 to 20 for whole medium-sized, or 25 to 30 for whole russets.
- Check with a fork or knife. Potatoes are done when they are tender enough that a utensil easily slides into the middle.
More Potato Recipes
Haven’t gotten enough of this tasty spud? Try out these other healthy potato recipes:
Easy Homemade Scalloped Potatoes
Breakfast Potato Hash with Eggs
Loaded Hasselback Potatoes Recipe
Parmesan Roasted Yukon Gold Potatoes
How to Boil Potatoes
This foolproof method for How to Boil Potatoes is incredibly quick and easy. Serve the boiled potatoes with butter as a side dish, or transform them into fluffy mashed potatoes!
Ingredients
- 1-3 lbs. potatoes Yukon gold, red, or russet
- Pinch of salt
Instructions
-
Rinse and scrub potatoes to remove any visible dirt and debris.
-
Peel potatoes with a vegetable peeler, if desired, or leave the skin on.
-
Cut into large 2-inch chunks or keep them whole.
-
Add potatoes to a large pot and cover with 1 inch of water. Sprinkle in a pinch or two of salt and bring to a boil.
-
Once boiling, reduce heat to low and keep a rapid simmer. Cook for the following times:
10-12 minutes for peeled, 2-inch cubes of potatoes.
15-20 minutes for whole red or Yukon gold potatoes.
25-30 minutes for whole russet potatoes.
-
You’ll know they’re done when they pierce easily with a fork. If you have a larger potato, insert a knife to check the middle for doneness.
-
Serve with butter and a sprinkle of salt, or turn into mashed potatoes or Duchess potatoes. Enjoy!
Recipe Notes
- To Store: Boiled potatoes can be kept in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Seal cooked potatoes in a freezer-safe airtight container and freeze for up to 3 months.
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