How to Boil Potatoes (7 Different Types!)

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)

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Instructions:

General Preparation:

1. 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:

1. Halve the potatoes if desired; peeling is not necessary.
2. Place whole or halved potatoes in a large pot. Cover with cold water and add a large pinch of salt.
3. 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.
4. Drain in a colander and serve as-is or use in your preferred recipe.

For Fingerling Potatoes:

1. Halve the potatoes if desired; peeling is not necessary.
2. Place whole or halved potatoes in a large pot. Cover with cold water and add a large pinch of salt.
3. Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15 minutes, or until fork-tender.
4. Drain in a colander and serve as-is or use in your preferred recipe.

For Yellow, Yukon Gold, or Red Potatoes:

1. Peel the potatoes if desired. Chop into 2-inch cubes.
2. Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
3. 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.
4. Drain in a colander and serve as-is or use in your preferred recipe.

For Russet Potatoes:

1. Peel the potatoes if desired. Chop into 2-inch cubes.
2. Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
3. Heat over medium-high heat until water begins to boil. Reduce heat to low and simmer uncovered for 15 minutes, or until fork-tender.
4. Drain in a colander and serve as-is or use in your preferred recipe.

For Sweet Potatoes:

1. Peel the potatoes if desired. Chop into 2-inch cubes.
2. Place cubed potatoes in a large pot. Cover with cold water and add a large pinch of salt.
3. 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.
4. Drain in a colander and serve as-is or use in your preferred recipe.

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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!