Boiling potatoes in water: the foolproof method & home tips
Master boiling potatoes : precise timing, suitable varieties, nutrition, storage, tips to avoid failure… The simple and delicious guide for perfect potatoes every time 🥔
✅ Boiling potatoes — the essentials
Place your whole potatoes (with or without skin) in cold, salted water, bring to a boil, then simmer. Depending on the size and variety, cook for 20 to 30 minutes . Check with the tip of a knife: it should slide in easily!
| Variety | Small | Average | Fat | Trick |
|---|---|---|---|---|
| Ratte du Touquet | 15–18 min | 18–22 min | 24–28 min | Start with cold water, no peeling required! |
| Charlotte | 18–20 min | 22–25 min | 28–30 min | Ideal for salads & steaming |
| Amandine | 16–18 min | 20–23 min | 25–28 min | Firm flesh, perfect side dish |
| Bintje | 18–21 min | 22–26 min | 28–32 min | Smooth and creamy mashed potatoes guaranteed! |
| Noirmoutier (more info) | 14–16 min | 17–20 min | 22–26 min | Unique briny flavor |
Tip: Keep the skin on for more flavor, vitamins and a melt-in-your-mouth texture! Add salt during cooking, never at the beginning if you want ultra-tender flesh.
Why rely on boiling? 🥔
Boiling potatoes is THE easy, no-fuss method for getting perfectly tender, mild-flavored potatoes, ready for any recipe. It's also the healthiest and most economical!
Keeping the skin on (preferably organic) preserves minerals, fiber, and flavor. Want tender potatoes that don't burst? The secret is starting with cold water and a steady simmer. For guaranteed success, follow our expert tips 👩🍳.
Also worth exploring: everything you need to know about potatoes and other cooking methods .
Ninja CREAMi: The Viral Machine
This is the must-have gift this year. Transform any ingredient into smooth ice cream or sorbet in 5 minutes.
Ingredients & portion switch
Serves 4 — adjust according to the number of people:
Ratte potatoes from Le Touquet
cold water
unrefined coarse salt
bay leaf
fresh thyme
semi-salted butter (optional)
olive oil (optional)
freshly ground pepper
Substitutions : Charlotte, Amandine, Noirmoutier, Bintje… Any firm or melting-fleshed variety. Healthy option: steamed , or air-fried for less fat.
Smart closet mode
Take stock of your closet 👀
Calories & nutrition
Preparation: Perfect cooking step by step
-
Washing potatoes : rinse thoroughly under water, brush if necessary.
- Plunge into cold water : put the whole potatoes (with skin) in a large saucepan, cover with cold salted water, add bay leaf/thyme.
-
Simmer : Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover.
- Check if it's cooked : insert a knife blade; it should slide in easily. If not, cook for another 3-5 minutes.
-
Drain and season : drain, let cool slightly, then cut or peel if you want.
Add butter, olive oil, and pepper as desired! - Enjoy : at the table, hot or cold, in salads, purees, or just with a drizzle of olive oil 🌱.
Creative variations 🔥
Warm salad : mustard vinaigrette, red onion, fresh herbs, soft-boiled egg. Homemade mashed potatoes : mash with a fork, adding butter and milk. Air fryer : brown boiled potatoes for crispy skins ( our tests ).
Craving something exotic? Add a drizzle of olive oil, cumin, and coriander. Perfect for summer: a side dish for grilled meats , or a mix for savory slushies ! Discover all of Neary's recipes .
Storage & batch cooking
3 to 4 days in the refrigerator, peeled or unpeeled, in an airtight container. Batch cooking : cook a large quantity, use them in salads, stir-fries, omelets, purées … Freezing is possible (diced), but the texture changes slightly.
Anti-waste tip: recycle leftovers into patties, gratins, hash or creamy soup !
Service ideas and support
- Classic : with salted butter and parsley
- Warm salad with shallot vinaigrette and fresh herbs
- Serve as an accompaniment to fish, white meat, tofu ( barbecue ideas )
- Rustic mashed potatoes, warm milk and nutmeg
- In cubes in a soup or a tortilla
- Topped with grated cheese and baked until golden brown
Frequently Asked Questions
Should potatoes be peeled before cooking?
Not essential: the skin adds more flavor and vitamins. Opt for organic and brush well!
How can we prevent them from bursting?
Start with cold water, cook gently and monitor the simmering. Use potatoes of the same size.
Can they be cooked in advance?
Yes, they keep for 3-4 days in the fridge. Convenient for batch cooking and lunchboxes.
Which variety should I choose for boiling?
Firm flesh : Ratte, Charlotte, Noirmoutier, Amandine. For mashed potatoes: Bintje.
And what about air fryers?
Start by boiling, then finish for 10 minutes at 180°C in the air fryer for a crispy skin. See the comparison .
Foolproof cooking tips
- Use potatoes of a similar size for even cooking.
- Cold water start, always!
- Add a little bay leaf or thyme to the water for a subtle flavor.
- Drain as soon as the blade slides in without forcing it.
- Keep the skin on if possible ( more flavor and less waste)
- For an ultra-smooth purée, peel while still hot and then use a potato ricer or blender.
Smart budgeting & sources
Ratte potatoes from Le Touquet : ~€2.80/kg ( local purchase ) ≈ €0.60/portion. Varieties, supply chain tips, and terroir information for La Noirmoutier . Need accessories? Blender or multi-function food processor .
↑ Back to top
Comments (0)
There are no comments for this article. Be the first one to leave a message!