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Knowing how to boil potatoes is one of the handiest kitchen tricks you could learn! Boiled potatoes are super versatile, serving as the base for creamy mashed potatoes or delicious potato salad, or just being enjoyed on their own. With these instructions for boiling baby potatoes, Russet potatoes, fingerling potatoes, sweet potatoes, and yellow, gold, or red potatoes, you’ll be a potato-master in no time!

Overhead view of several varieties of boiled potatoes in bowls arranged together on a table.

Why You Need to Know This Technique

  • Boiling potatoes sounds simple, sure, but you’d be surprised how many questions pop up. Do you cut the potatoes or keep them whole? Do you peel them? How long do you cook them for? Do you boil water first, then add the potatoes, or do you add everything at the same time? I could go on, but don’t worry. We’ve made boiling 7 different types of potatoes simple and totally foolproof.
  • Who doesn’t love potatoes? I mean, I definitely do, and in any form I can get them. Boiled potatoes are especially great because they’re the base of some of the best potato recipes (ummm, hello mashed potatoes and sweet potato salad and red potato salad) but they can also be served all on their own with a little butter and salt.
  • Potatoes can get a bad rap because of their starchiness and carb count, and true, they’re not for everyone. They typically have a higher glycemic index score than table sugar, which is definitely not ideal if you’re trying to keep your blood sugar levels in a certain range. That being said, they are still nutritious, and rich in vitamins and antioxidants.

Chef’s Tips

  • I really recommend you wash and scrub the potatoes first, no matter which type of potato you’re boiling. Potatoes grow underground, so it makes sense that they come with a hearty helping of dirt. Some grocery stores will carry pre-washed potatoes, but washing removes some of the protectiveness of the potato peel. Pre-washed potatoes are more susceptible to moisture and bacteria as they sit at the store and then on your counter. You’ll be better off to buy regular dirty potatoes and wash them yourself right before you cook them.
  • Whether or not you peel the potatoes is entirely up to you. Baby potatoes and fingerling potatoes really don’t need it, since their peels are pretty soft and thin to start. Russet and sweet potatoes have tougher skins so they’re pretty commonly peeled, but the skins are fine to eat so it’s not mandatory.
  • Whether or not you cut up the potatoes before boiling is also up to you. I will recommend you halve or quarter the larger, denser potatoes, though. That’ll just help them cook faster and more evenly than if you try to boil a whole russet potato. The smaller types of potatoes are fine to boil whole.
  • Add the potatoes and the cold water to the pot at the same time. If you boil the water first and then add the potatoes, they’ll cook unevenly! The hot water will cook the outsides before the insides, and by the time the centers are ready, the outside layers will be overdone. Bring the water to a boil with the potatoes in it, though, and everything heats up gradually and evenly.
  • How do you know when boiled potatoes are ready? Easy! Just poke them with a fork! You could also use a toothpick or a long skewer. Whatever tool you choose, just try to gently press the utensil into the skin of the potato. If the fork or skewer slides easily through to the center of the potato (or potato cubes) then you’re all set!
Overhead, zoomed out view of a bowl of boiled baby potatoes with rosemary and garlic in a bowl.
Overhead view of boiled light and dark potatoes in a white bowl on a wooden table surrounded by potato toppings.

Can You Meal Prep with Boiled Potatoes?

Um, ABSOLUTELY! They refrigerate and reheat well, plus cooking a big batch of them at one time is super easy.

Portion your boiled potatoes into meal prep containers for each day, or just store them all together in an airtight container. They’ll keep just fine in the fridge up to 5 days! You can also freeze them. Just let them cool completely, then transfer them to an airtight freezer container and freeze them up to 3 months.

To reheat the potatoes, just pop them in the microwave until they’re warmed through. You can also roast them in the oven if you’ve got one handy. I like to spread them out on a baking sheet and add a little olive oil and rosemary, then bake them at 325°F for 15 minutes or so.

Ways to Use Boiled Potatoes

Get so excited about knowing how to boil potatoes that you accidentally boil too many? Don’t worry! They can be used a variety of ways! Most of the recipes below don’t call for boiled potatoes specifically, but boiled potatoes can totally be used for them.

  • Sweet Potato Hashbrowns – instead of shredding the sweet potatoes, use boiled sweet potatoes roughly mashed.
  • Vegan Potato Soup – already-boiled potatoes make this stovetop potato soup SO much faster. You’ll shave 10 minutes off the cook time right from the beginning! Same with this dairy-free Whole30 Potato Soup.
  • Sweet Potato Soup – SO great for boiled sweet potatoes because everything gets puréed to a rich, smooth consistency! Since your potatoes are already boiled, you don’t want to boil them again. Add them in toward the end of the cook time in Step 2, and cook just until they’re heated through.
  • Sweet Potato Pancakes – this recipe starts out with fully-cooked, mashed-up sweet potatoes. It’s a match made in heaven!
  • Mashed Potato Pancakes – like the sweet potato version above, these are made from leftover mashed potatoes. They’re a fun, savory way to use up boiled potatoes that you can serve for breakfast or dinner.
  • Instant Pot Potato Salad – the Instant Pot does all the cooking in the original recipe, but you don’t even need it since you’ve already boiled your Yukon gold potatoes! You can jump straight to the part where you mix the soft, creamy potatoes with all the other ingredients.
  • Mashed Potato Soup with Tarragon – an older recipe, but a delicious classic. It also starts out with leftover mashed potatoes, then adds some rich seasonings and creamy milk for a potato soup that’s unbelievably decadent.
  • Sweet Potato Whole30 Breakfast Bowl – Another incredible way to use boiled sweet potatoes. Did I mention how versatile they are?? Just make sure you reheat the sweet potatoes if you’re using leftovers – they need to be hot in order to cook the eggs completely!
  • Stewed Potatoes – So this one is really great for freshly boiled potatoes, but you could use leftover boiled potatoes, too. You’ll just need to reduce the cook time since the potatoes are already soft.
  • Loaded Baked Potato Dip – OK, so. This dip recipe is actually, technically, potato-free. It’s just a dip made with all the flavors and toppings of a fully-loaded baked potato. BUT that doesn’t mean you can’t make a version that uses potatoes! Just mash your boiled potatoes until they’re smooth, then mix in the rest of the dip ingredients. You can serve it chilled, at room temperature, or warm – whatever you prefer!
  • Irish Potato Soup – Similar to the soups above, this recipe has you blend the boiled potatoes with other ingredients like celery, onion, butter, and chicken stock to get a silky smooth soup texture, then you’ll add a little heavy cream and a topping of parsley, bacon, chives, and cheddar cheese. Delish!
Close-up view of boiled red, yellow, and gold potatoes in a large bowl.

Other Great How To’s You Should Know

Overhead view of several varieties of boiled potatoes in bowls arranged together on a table.
Recipe By: Sam Guarnieri

How To Boil Potatoes (7 Different Types!)

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
These foolproof and easy-to-follow instructions will have you mastering perfect boiled potatoes in no time!
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6 servings

Equipment

  • vegetable scrub brush or dish towel, optional
  • Cutting board and sharp knife optional
  • potato peeler optional
  • Large pot no lid needed
  • Fork
  • colander
  • Slotted spoon optional, see Notes

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

  • Regardless of potato type, begin by washing potatoes well under running water and scrubbing potatoes with scrub brush, dish towel, or hands to remove any dirt.

For Baby Potatoes

  • If desired, use sharp knife to halve baby potatoes. No need to peel.
  • Add whole or halved baby potatoes to large pot. Add cold water to cover potatoes completely, then add 1 large pinch salt.
    Overhead view of baby potatoes in a large pot with handles on a neutral background.
  • Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 10 minutes, or until baby potatoes can easily be pierced with tines of fork.
    Overhead view of boiling baby potatoes in a large pot on a neutral background.
  • Carefully remove pot from heat. Pour water and potatoes into colander to drain. Serve boiled baby potatoes as-is or use in recipe of choice.
    Overhead view of boiled baby potatoes in a large colander on a neutral background.

For Fingerling Potatoes

  • If desired, use sharp knife to halve fingerling potatoes. No need to peel.
  • Add whole or halved fingerling potatoes to large pot. Add cold water to cover potatoes completely, then add 1 large pinch salt.
    Overhead view of fingerling potatoes in a large pot with handles on a neutral background.
  • Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 15 minutes, or until baby potatoes can easily be pierced with tines of fork.
    Overhead view of boiling fingerling potatoes in a large pot on a neutral background.
  • Carefully remove pot from heat. Pour water and potatoes into colander to drain. Serve boiled fingerling potatoes as-is or use in recipe of choice.
    Overhead view of boiled fingerling potatoes in a large colander on a neutral background.

For Yellow, Yukon Gold or Red Potatoes

  • If desired, use potato peeler to carefully peel yellow, gold, or red potatoes. Chop peeled or unpeeled potatoes into 2-inch cubes.
  • Add cubed potatoes to large pot. Add cold water to cover potatoes completely, then add 1 large pinch salt.
    Overhead view of cubed potatoes in a saucepan on a neutral background.
  • Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 10 to 12 minutes, or until cubed potatoes can easily be pierced with tines of fork.
    Overhead view of boiled, cubed potatoes in a saucepan on a neutral background.
  • Carefully remove pot from heat. Pour water and potatoes into colander to drain. Serve boiled yellow, gold, or red potatoes as-is or use in recipe of choice.
    Overhead view of boiled potato cubes in a large black colander on a neutral background.

For Russet Potatoes

  • If desired, use potato peeler to carefully peel russet potatoes. Chop peeled or unpeeled potatoes into 2-inch cubes.
  • Add cubed potatoes to large pot. Add cold water to cover potatoes completely, then add 1 large pinch salt.
    Overhead view of cubed russet potatoes in a saucepan on a neutral background.
  • Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 15 minutes, or until cubed potatoes can easily be pierced with tines of fork.
    Overhead view of boiled, cubed russet potatoes in a saucepan on a neutral background.
  • Carefully remove pot from heat. Pour water and potatoes into colander to drain. Serve boiled russet potatoes as-is or use in recipe of choice.
    Overhead view of boiled, cubed russet potatoes in a saucepan on a neutral background.

For Sweet Potatoes

  • If desired, use potato peeler to carefully peel russet potatoes. Chop peeled or unpeeled potatoes into 2-inch cubes.
  • Add cubed potatoes to large pot. Add cold water to cover potatoes completely, then add 1 large pinch salt.
    Overhead view of raw, peeled, cubed sweet potatoes in a large pot.
  • Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 15 to 20 minutes, or until cubed potatoes can easily be pierced with tines of fork.
    Overhead view of boiling, peeled, cubed sweet potatoes in a large pot.
  • Carefully remove pot from heat. Pour water and potatoes into colander to drain. Serve boiled russet potatoes as-is or use in recipe of choice.
    Overhead view of boiled sweet potato cubes in a large black colander/
  • If your pot is too full or heavy for you to comfortably pour the water and potatoes into a colander, use a slotted spoon to remove the potatoes from the pot instead.

Approximate Information for One Serving

Serving Size: 1serving of baby potatoesCalories: 58calProtein: 2gFat: 0.1gSaturated Fat: 0.02gSodium: 11mgPotassium: 318mgTotal Carbs: 13gFiber: 2gSugar: 1gNet Carbs: 11gVitamin A: 2IUVitamin C: 15mgCalcium: 9mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.

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