Boil Potatoes

Boiled potatoes can add a lot of substance and nutrition to a meal. They're also useful for adding to numerous dishes, including potato salad. While boiling potatoes is not difficult to do, a good boiled potato means using the right potato and not overcooking it.

Steps

Choosing the right boiling potato

1. Select a good boiling potato. While it is possible to boil any potato you happen to have, some potatoes are better boiled than others (namely, the waxy ones), while some potatoes (namely, the floury ones) are not ideal for boiling and will often turn to mush. Knowing which potato to choose makes all the difference:
   • Choose waxy potatoes for boiling. Waxy potatoes have a high water content and a low starch content. This helps the potatoes to keep their shape. This is particularly useful if you're making potato salad.
   • Choose new potatoes (also known as chats) for boiling. New potatoes are lovely boiled, and they don't need to be cooked for too long.
   • Good potato choices for boiling: Bintje, Desirée (fair), Kennebec, Kipfler, chats (new potatoes), Nicola, Patrones, Pink Eye, (Red) Pontiac, Pink Fir Apple, Sebago (good rather than excellent), Sequoia etc.
2. Always boil similar sized potatoes together to ensure even cooking.

Boiling new potatoes

Most new potatoes (chats) are waxy. If in doubt, check with your fruit and vegetable retailer.

1. Do not peel. Gently wash/scrub off any dirt but leave the peel intact, as this is an important part of the texture and taste of new potatoes.
2. Add water to the pan. Add a pinch of salt. Bring to the boil.
   • You may not want to add salt to the cooking water. New potatoes may be cooked in unsalted water but then have freshly grated sea salt sprinkled over them on the serving plate.
3. Add the potatoes once the water is boiling.
   • Not everyone suggests adding potatoes to boiling water; some chefs prefer adding new potatoes to cold water, as for boiling larger or older potatoes. You might like to experiment both ways to see which you prefer.
   • Leave the pan uncovered. A covered pan will boil over and make a mess.
4. Bring the water to a boil. Then drop to a simmer. Simmer for about 10-15 minutes, or until softened enough for eating but still firm. Test doneness with a sharp knife or fork.
5. Remove from the heat. Drain gently into a colander.
6. Serve immediately.

Boiling larger or older waxy potatoes

1. Peel or clean the potatoes. Whether or not to peel larger or older potatoes is an issue of personal choice. You don't have to peel but do wash and scrub well and remove any blemishes.
   • Be aware that it is often a good idea to boil potatoes in their skin as this retains the flavor and vitamins during cooking, and then peel them afterwards if they need to be used peeled.
   • Peeled potatoes tend to absorb more water; this can affect their firmness after boiling.
2. Add cold water to the boiling pan. Always start with cold water for larger or older potatoes.
3. Add the potatoes to the saucepan.
   • Leave the pan uncovered. Covering a boiling pan of potatoes is a mistake many new cooks make, and it leads to a big mess!
4. Bring the water to a boil. Then drop to a simmer. Simmer for about 15-25 minutes, or until softened enough for eating but still firm. Very large potatoes can take up to 40 minutes to boil properly. Test doneness with a sharp knife or fork.
5. Remove from the heat. Drain gently into a colander.
6. Serve immediately. Or, allow to cool and cut into cubes, etc., for use in potato salad or any other recipe you're following.

Boiling minted potatoes

Some people love minted potatoes, especially those who have grown up eating lamb with potatoes. Here's how to make them.

1. Peel 1kg/2.2 lb of waxy potatoes.
2. Fill a cooking pan three quarters of the way with cold water. Lightly salt and add a sprig of fresh mint. Add the potatoes.
3. Bring to the boil. Then reduce to a simmer. Cook for 15 to 20 minutes.
   • Don't boil too hard or too long, as the potatoes risk breaking up.
4. Remove from the heat. Drain gently into a colander. Throw away the mint leaf.
5. Toss in butter or olive oil to coat. Serve.

Boiling potatoes in the microwave oven

1. Scrub new potatoes. Prick with a fork once or twice but don't peel.
2. Place in a wide-based microwave-safe dish. Add 1 1/2 tablespoons of water.
3. Cover with microwave-safe plastic film. Roll back at one edge to leave an air space.
4. Place in the microwave. Microwave on high (100%) until tender. Stir once during cooking.
5. Leave to stand for five minutes before serving.

Boiling floury potatoes

While it isn't usual to boil flour potatoes, sometimes you need to do so. Here is what to do.

1. Peel and cube the potatoes. Cubing will enable you to have more control over the cooking time by observing changes and removing them immediately if you see any signs of crumbling.
2. Fill a pan with cold water. Add the potato cubes.
3. Bring to a boil. Reduce to a simmer and boil for 15-20 minutes, or until they're softer but not crumbling. Test for doneness with a sharp knife or fork.
4. Remove from the heat. Drain with care into a colander and use as required.

Tips

• If you're seeking to only "just" boil the potatoes before using in a recipe such as curry or stew, see How to parboil potatoes for more details.
• Cooking water from potatoes can be retained to make broth or soup. This will make use of any nutrients left behind in the water.
• To test whether a potato is floury or waxy, place the potato into a container of water to which you've added 1 part salt to 11 parts water. Waxy potatoes tend to rise, while floury ones tend to drop to the bottom.
• If using boiled potatoes for a recipe, check whether the recipe requires the potatoes to be cooled down first (especially for a salad) or whether it requires warm potatoes.

Warnings

• Always handle boiled potatoes with care. They retain their heat for quite a while after boiling, more so the bigger the potato. If peeling a hot potato, do so by placing it in a cloth and pulling at the peel with the cloth wrapped around your fingers.

Related Articles

• Boil Sweet Potatoes
• Make Irish Boiled Potatoes
• Peel a Boiled Potato

Sources and Citations

• Good Housekeeping, Complete Cook's Book, p. 164, (2000), ISBN 0-00-710074-4
• Jill Norman, The Cook's Book, p. 359, (2005), ISBN 1-74033-454-X – research source
• Annie Nicols, Potatoes: From Gnocchi to Mash, p. 9, (1999), ISBN 1-900518-57-0 – research source
• Valwyn McMonigal, The Popular Potato, p. 11, (1993), ISBN 1-86256-378-0 – research source

See also

• Follow a Recipe when You Don't Have All the Ingredients
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• Make Indian Potato Curry With Green Chilli Base
• Make a Citrus Glaze (for Baking)
• Pan Fry
• Make Stocks for Soups and Sauces
• Substitute Commonly Used Ingredients
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• Boil Artichokes
• Make Half‐Popped Popcorn

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