How to Properly Boil Potatoes
Boiling seems simple, but it is often done poorly. Treat this as a gentle poaching process to keep the skins intact and the insides evenly cooked.
Start with cold water, every time.
If you drop potatoes into boiling water, the outside cooks to mush before the center warms through. Patience at the start ensures a uniform potato.
- large heavy-bottomed pot
- paring knife
- colander
What goes in.
- 2 lbYukon Gold or Russet potatoes
- 2 tbspkosher salt
- enoughcold water to cover
The simmer is your target
A violent, rolling boil cracks the skins and breaks the potato apart. Once the water hits a boil, drop the heat to keep the water at a steady, gentle simmer.
The method.
Prep the potatoes
Scrub the skins thoroughly under cold water. If using large Russets, cut them into uniform 2-inch chunks; if using small Yukon Golds, leave them whole.
Submerge
Place the potatoes in the pot and pour in cold water until they are covered by at least one inch. Stir in the salt now so it penetrates as the potato warms.
Bring to a boil
Set the burner to high. Once the water begins to bubble vigorously, immediately reduce the heat to medium-low.
Simmer
Let the potatoes cook until the paring knife test passes. This usually takes 15 to 20 minutes depending on the size of the cuts.
Drain and steam
Dump the potatoes into the colander. Return the dry potatoes to the hot pot for two minutes off the heat. The residual warmth will evaporate excess surface moisture.
Other turns to take.
Aromatic Boil
Add a crushed clove of garlic, a bay leaf, or a sprig of fresh thyme to the water to infuse the potatoes as they soften.
When it doesn't go to plan.
Always use cold water; hot water from the tap can contain minerals from your pipes that may affect the taste.
Don't crowd the pot. If the potatoes are piled too high, they won't cook evenly.
If you plan to make potato salad, drain them when they are just barely tender, as they will firm up as they cool.
The ones that keep coming up.
Should I peel them first?
The skin adds flavor and holds the potato together. If you prefer them peeled, do it after boiling; the skins will slip off easily once they are cooked.
How do I know if they are done if I'm making mashed potatoes?
The knife should meet zero resistance. If there is a hard core in the center, they will result in lumpy mashed potatoes.
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