Boiling potatoes: the foolproof method & homemade tips
Master boiling potatoes : precise timing, suitable varieties, nutrition, storage, tips to avoid failures... The simple and delicious guide for potatoes that are always perfect 🥔
✅ Cooking potatoes in water — the essentials
Place your whole potatoes (with or without skin) in cold salted water, bring to a boil, then let it simmer. Depending on the size and variety, allow 20 to 30 minutes . Check with the tip of a knife: it should go in without resistance!
| Variety | Small | Average | Fat | Trick |
|---|---|---|---|---|
| Ratte du Touquet | 15–18 min | 18–22 min | 24–28 min | Cold water departure, no peeling! |
| Charlotte | 18–20 min | 22–25 min | 28–30 min | Ideal for salads and steamed food |
| Amandine | 16–18 min | 20–23 min | 25–28 min | Firm flesh, perfect accompaniment |
| Bintje | 18–21 min | 22–26 min | 28–32 min | Creamy puree guaranteed! |
| Noirmoutier (more info) | 14–16 min | 17–20 min | 22–26 min | Unique iodine flavor |
Tip: Keep the skin on for more flavor, vitamins, and a melt-in-the-mouth texture! Add salt during cooking, but never at the beginning if you want ultra-tender flesh.
Why choose boiling? 🥔
Boiling potatoes is THE hassle-free method for obtaining perfectly tender potatoes with a mild flavor, ready for any occasion. It's also the healthiest and most economical!
By keeping the skin on (preferably organic), you preserve minerals, fiber, and flavor. Want tender , non-bursting potatoes? The secret is cold water to start with and a steady simmer. To achieve perfect results every time, follow our expert advice 👩🍳.
Also worth a look: everything you need to know about potatoes and other cooking methods .
Ingredients & switch portions
Base for 4 people — adjusts according to the number of gourmands:
Ratte potatoes from Touquet
cold water
unrefined coarse salt
bay leaf
fresh thyme
semi-salted butter (optional)
olive oil (optional)
ground pepper
Substitutions : Charlotte, Amandine, Noirmoutier, Bintje… Any variety with firm or tender flesh. Healthy variation: steamed , or in an air fryer for less fat.
Smart Closet Mode
Take stock of your closet 👀
Calories & Nutrition
Preparation: perfect cooking step by step
-
Wash the 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 for doneness : insert a knife blade; it should go in easily. If not, extend the cooking time by 3-5 minutes.
-
Drain and season : drain, let cool, then cut or peel if you wish.
Add butter, olive oil, pepper as desired! - Enjoy : at the table, hot or cold, in salad, mashed, 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 with butter and milk. Air fryer : brown boiled potatoes for crispy skins ( our tests ).
Looking for something exotic? Add a drizzle of olive oil, cumin, and coriander. For summer: accompaniment to grilled meats , or mix for savory slushes ! Discover all Neary recipes .
Conservation & batch cooking
3 to 4 days in the refrigerator, peeled or not, in an airtight container. Batch cooking : cook a large quantity, use them in salads, stir-fries, omelets, purees , etc. Freezing possible (diced), but the texture changes a little.
Anti-waste tip: recycle leftovers into pancakes, gratins, hash browns or creamy soup !
Service and side dish ideas
- Classic : with salted butter and parsley
- Warm salad, shallot vinaigrette, fresh herbs
- As an accompaniment to fish, white meat, tofu ( barbecue ideas )
- Rustic mash, hot milk and nutmeg
- Cubed in soup or tortilla
- Covered with grated cheese and baked in the oven
Frequently Asked Questions
Should you peel potatoes before cooking?
Not mandatory: the skin gives more flavor and vitamins. Choose organic and brush well!
How to prevent them from bursting?
Start with cold water, cook gently and watch for simmering. Use potatoes of the same size.
Can we cook them in advance?
Yes, they can be stored in the refrigerator for 3-4 days. It's convenient for batch cooking and lunchboxes.
Which variety should I choose for boiling?
Firm flesh : Ratte, Charlotte, Noirmoutier, Amandine. For mash: Bintje.
And in an air fryer?
Start by cooking in water, then finish 10 minutes at 180°C in the air fryer for crispy skin. See the comparison .
Foolproof cooking tips
- Use potatoes of similar size for even cooking.
- Cold water departure, always!
- A little bay leaf or thyme in the water for a subtle flavor
- Drain as soon as the blade is inserted without forcing
- Keep the skin on if possible ( more flavor and less waste)
- For an ultra-fine purée, peel while still hot and pass through a potato masher or blender.
Smart budget & sources
Ratte du Touquet potatoes: ~2.80 €/kg ( local purchase ) ≈ 0.60 €/portion. Varieties, tips on the sector and terroirs in La Noirmoutier . Need accessories? Blender or food processor .
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