Learn how to boil potatoes to perfection with this comprehensive guide! Covering seven types, including baby, Yukon Gold, russet, and sweet potatoes, this recipe ensures fluffy, fork-tender results every time. Whether you’re making mashed potatoes, potato salad, or a side dish, these easy and healthy methods work for any variety. Discover tips for seasoning, peeling, and achieving the ideal texture, plus creative serving suggestions and flavorful variations like herb-infused water or garlic-boiled potatoes. Elevate your potato game today with these foolproof boiling techniques!

Ingredients:
For Baby Potatoes:
- 1 pound baby potatoes (whole or halved)
- Cold water (enough to cover potatoes in pot)
- 1 large pinch salt (to taste)
For Fingerling Potatoes:
- 1 pound fingerling potatoes (whole or halved)
- Cold water (enough to cover potatoes in pot)
- 1 large pinch salt (to taste)
For Yellow, Yukon Gold, and Red Potatoes:
- 1 pound yellow, gold, or red potatoes
- Cold water (enough to cover potatoes in pot)
- 1 large pinch salt (to taste)
For Russet Potatoes:
- 2-3 large russet potatoes (approximately 2-3 pounds)
- Cold water (enough to cover potatoes in pot)
- 1 large pinch salt (to taste)
For Sweet Potatoes:
- 2-3 large sweet potatoes (approximately 1-1 ½ pounds)
- Cold water (enough to cover potatoes in pot)
- 1 large pinch salt (to taste)
Instructions:
General Preparation:
- Wash potatoes thoroughly under running water. Use a scrub brush, dish towel, or your hands to remove any dirt. No need to peel unless specified.
For Baby Potatoes:
- Halve the potatoes if desired; peeling is not necessary.
- Place whole or halved potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 10 minutes, or until potatoes are fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
For Fingerling Potatoes:
- Halve the potatoes if desired; peeling is not necessary.
- Place whole or halved potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
For Yellow, Yukon Gold, or Red Potatoes:
- Peel the potatoes if desired. Chop into 2-inch cubes.
- Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 10-12 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
For Russet Potatoes:
- Peel the potatoes if desired. Chop into 2-inch cubes.
- Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
For Sweet Potatoes:
- Peel the potatoes if desired. Chop into 2-inch cubes.
- Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15-20 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
Why You’ll Love This Recipe
- Versatile: This guide covers every type of potato, ensuring perfect results every time.
- Simple Ingredients: Only three ingredients are needed—potatoes, water, and salt.
- Healthy Cooking Method: Boiling preserves the natural flavor and nutrients of potatoes without added fat.
- Quick and Easy: With minimal prep, you can have fork-tender potatoes ready in under 30 minutes.

Tips
- Start with Cold Water: Always use cold water to ensure even cooking.
- Don’t Overcook: Check for doneness by piercing with a fork; the potatoes should be tender but not mushy.
- Salt Matters: Add a generous pinch of salt to the water to enhance the natural flavor of the potatoes.
- Peeling Optional: Most potatoes can be boiled with their skins on, which adds texture and nutrients.
Variations and Substitutions
- Herb-Infused Water: Add bay leaves, rosemary, or thyme to the boiling water for extra flavor.
- Butter-Boiled: Stir in a tablespoon of butter after draining for a rich, creamy finish.
- Garlic-Infused: Add a few whole garlic cloves to the pot for subtle garlicky notes.
- Different Salts: Use sea salt or pink Himalayan salt for a gourmet touch.
FAQs
Can I boil potatoes in advance?
Yes! Store boiled potatoes in an airtight container in the refrigerator for up to 3 days.
Why start with cold water?
Starting with cold water ensures the potatoes cook evenly without becoming mushy on the outside.
How do I reheat boiled potatoes?
Reheat in the microwave, steam them, or toss in a hot skillet with a little butter or oil.
Do I have to peel the potatoes?
Not at all! Skins add texture and nutrients, but peeling is purely personal preference.
Serving and Suggestions
- Use boiled potatoes for potato salads, mashed potatoes, or hash.
- Serve them as a side with butter, fresh herbs, or sour cream.
- Pair boiled sweet potatoes with cinnamon, brown sugar, or a drizzle of maple syrup.
- Toss boiled potatoes with olive oil, garlic, and parsley for a simple, flavorful dish.
Enjoy perfectly boiled potatoes for any occasion, whether as a standalone dish or part of a larger meal!
How to Boil Potatoes (7 Different Types!)
6
servings15
minutes20
minutesIngredients
For Baby Potatoes:
1 pound baby potatoes (whole or halved)
Cold water (enough to cover potatoes in pot)
1 large pinch salt (to taste)
For Fingerling Potatoes:
1 pound fingerling potatoes (whole or halved)
Cold water (enough to cover potatoes in pot)
1 large pinch salt (to taste)
For Yellow, Yukon Gold, and Red Potatoes:
1 pound yellow, gold, or red potatoes
Cold water (enough to cover potatoes in pot)
1 large pinch salt (to taste)
For Russet Potatoes:
2-3 large russet potatoes (approximately 2-3 pounds)
Cold water (enough to cover potatoes in pot)
1 large pinch salt (to taste)
For Sweet Potatoes:
2-3 large sweet potatoes (approximately 1-1 ½ pounds)
Cold water (enough to cover potatoes in pot)
1 large pinch salt (to taste)
Directions
- General Preparation:
- Wash potatoes thoroughly under running water. Use a scrub brush, dish towel, or your hands to remove any dirt. No need to peel unless specified.
- For Baby Potatoes:
- Halve the potatoes if desired; peeling is not necessary.
- Place whole or halved potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 10 minutes, or until potatoes are fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
- For Fingerling Potatoes:
- Halve the potatoes if desired; peeling is not necessary.
- Place whole or halved potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
- For Yellow, Yukon Gold, or Red Potatoes:
- Peel the potatoes if desired. Chop into 2-inch cubes.
- Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 10-12 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
- For Russet Potatoes:
- Peel the potatoes if desired. Chop into 2-inch cubes.
- Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.
- For Sweet Potatoes:
- Peel the potatoes if desired. Chop into 2-inch cubes.
- Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
- Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15-20 minutes, or until fork-tender.
- Drain in a colander and serve as-is or use in your preferred recipe.

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