Boiled Potatoes

PIn it

Introduction

Boiled potatoes are a foundational side dish that works for nearly any meal, from weeknight dinners to holiday tables. The key is cooking them until they’re tender enough to pierce easily with a fork, then drying them out so they absorb sauce or butter without becoming waterlogged.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• Potatoes

Instructions

1. Wash the potatoes.
2. Fill a saucepan half full of potatoes of equal size-larger potatoes can be halved or otherwise cut up.
3. Add enough cold water to cover the potatoes by 1 inch.
4. Bring the pot to a boil, then let simmer slowly until they are soft enough to be gently pierced by a fork.
5. Drain away the water, uncover the saucepan, and place them over very low heat or in the oven to let the excess moisture evaporate.

Variations

• Salted boiling water: Add 1 tablespoon of salt to the water before bringing it to a boil for seasoned potatoes throughout, rather than relying on seasoning after cooking.
• Herb-infused broth: Replace plain water with vegetable or chicken broth, plus a bay leaf and thyme sprigs, for deeper flavor.
• Skin-on small potatoes: Use unpeeled baby or fingerling potatoes instead of halving large ones for a faster cook time and more rustic presentation.
• Garlic and rosemary: Add crushed garlic cloves and fresh rosemary to the cooking water for aromatic undertones.
• Waxy vs. starchy potatoes: Swap for waxy varieties (red, fingerling) to keep pieces intact during cooking, or starchy ones (russet, Yukon Gold) if you prefer a fluffier, more absorbent texture.

Tips for Success

• Cut larger potatoes into roughly equal-sized pieces so they cook at the same rate; uneven pieces will leave you with some undercooked and some overcooked.
• Start with cold water, not boiling water, so the heat penetrates evenly and the potatoes cook through before the outside becomes mushy.
• Test doneness with a fork near the end of cooking; the potato should yield with almost no resistance, but not fall apart.
• After draining, leave the saucepan uncovered during the drying step—this releases steam and prevents a gluey texture.
• For a make-ahead option, boil and drain the potatoes up to 2 days early, then reheat gently in a low oven or on the stovetop with a little butter before serving.

Storage and Reheating

Store cooled boiled potatoes in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a knob of butter or a splash of broth, stirring gently until warmed through, about 5–7 minutes. Alternatively, spread them on a baking sheet, cover loosely with foil, and warm in a 350°F oven for 10–15 minutes. Avoid the microwave if possible, as it tends to make them mealy.

FAQ

How do I know when the potatoes are done?

Pierce the largest piece with a fork; if it slides through with almost no resistance, they’re ready. If there’s a hard core or it requires pressure, simmer for another 2–3 minutes.

Can I peel the potatoes before or after cooking?

Peeling after cooking is easier and preserves more nutrients and flavor, but you can peel them beforehand if you prefer. If you peel raw potatoes, soak them in cold water for 30 minutes before cooking to prevent discoloration.

Why do my boiled potatoes come out watery or gluey?

This happens when you skip the drying step or use the wrong potato variety. Starchy potatoes like russets absorb water more readily; waxy varieties hold their shape better. Always leave the saucepan uncovered and on low heat after draining to release trapped steam.

What size should I cut the potatoes?

Aim for roughly 2-inch pieces so they cook in 15–20 minutes. Very small pieces cook faster but can become mushy; very large pieces take longer and may cook unevenly.