How to Boil Potatoes

Learn How to Boil Potatoes of all sizes , quickly and easily. Use them in mashed potatoes, potato salads, scrambled eggs, and and burritos.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 365kcal

If using large potatoes, peel if desired, then chop into uniform pieces (1 or 1 1/2 inches in size). If using baby potatoes, keep whole. In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch.
Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes). Drain well, tossing in colander to remove excess water.

Potatoes: When shopping, look for potatoes that are heavy, firm, and have unblemished skin (the fewer eyes, the better). To ensure evenly cooking, make sure the potatoes are the same size, or cut into uniform pieces. For russets, peel if desired and chop into uniform pieces about 1 or 1 1/2 inches in size. For baby potatoes, leave the skins on and keep whole.
Yield: 1 pound of potatoes will make about 4 side-dish servings. You can double the recipe without having to increase your cooking time so long as the pieces are approximately 1 to 1 1/2 inches in size.
Storage: Store leftover boiled potatoes in the refrigerator for up to 4 days (cool completely before chilling and never wrap in foil). Chop up leftovers and add to scrambled eggs and burritos or as a thickener in soups and stews.
Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.