How Long to Boil Potatoes

Boil 1-inch potato cubes for 10 to 15 minutes and whole medium potatoes for 20 to 30 minutes, timed from when the water reaches a boil after a cold-water start. Small new potatoes take 15 to 20 minutes, and large whole russets need 30 to 40.

Potato Boiling Times by Size and Cut

How long to boil potatoes depends mostly on how far heat has to travel to reach the center of each piece. The times below assume the potatoes start in cold, salted water and that you begin timing once the pot reaches a boil and you lower it to a steady simmer. Bringing a pot of cold water to a boil usually takes another 8 to 12 minutes, depending on the amount of water and your burner.

Size or cut	Approximate size	Simmer time
Baby or new potatoes, whole	1–1½ in across	10–15 min
Small potatoes, whole	About 2 in across	15–20 min
Medium potatoes, whole	2½–3 in, 5–8 oz	20–30 min
Large potatoes, whole	10–12 oz or more	30–40 min
Medium potatoes, halved	Halves about 1½ in thick	15–20 min
Large chunks	About 2 in	15–20 min
Cubes	1 in	10–15 min
Slices	½ in thick	8–12 min
Thin slices	¼ in thick	5–8 min

Use the low end of each range as your first check. A pot of mixed sizes cooks to the pace of the largest piece, so the most reliable way to hit these times is to sort whole potatoes by size or cut everything to the same dimension before it goes in the water.

How Potato Variety Changes the Time

Potato variety changes texture more than it changes the clock, but it matters most with cut pieces. Starchy potatoes such as russets fall apart sooner once cut, while waxy potatoes such as red, new and fingerling potatoes hold their shape for several minutes past tender.

Waxy Potatoes

Red potatoes, new potatoes and fingerlings are low in starch and high in moisture. Whole small waxy potatoes are typically tender in 15 to 20 minutes, and they stay firm and sliceable after cooking. That makes them the default choice for potato salad, boiled potatoes served with butter and herbs, and any dish where the pieces need to keep clean edges.

Starchy Potatoes

Russet and Idaho potatoes are high in starch and low in moisture. Whole russets are usually large, so they sit at the long end of the chart, around 30 to 40 minutes, and longer for very big ones. Cut russets go from tender to crumbling quickly, so check 1-inch russet cubes at 10 minutes. Their soft, fluffy interior suits mashing and baking-style dishes better than salads.

All-Purpose Potatoes

Yukon Gold and other yellow-fleshed potatoes sit between the two. They hold together reasonably well when cubed but are creamy enough to mash, and they follow the size chart closely. If a recipe does not name a variety, a medium-starch potato like Yukon Gold is a safe middle ground.

Why Potatoes Start in Cold Water

Potatoes go into cold water, not boiling water, so the outside and center heat up together. A potato dropped into a full boil cooks from the outside in: the surface turns soft and starts to flake while the middle is still hard. Starting cold gives a more even, creamy texture from edge to center, and test kitchens such as America’s Test Kitchen have found that cold-started potatoes cook more evenly overall.

The exception is small, thin pieces that cook in under 10 minutes, such as ¼-inch slices. These have so little depth that a hot start causes few problems, though a cold start still works fine. This is the reverse of boiled eggs, which go into water that is already at a full boil.

How Much Salt to Add to Potato Water

Season the water before it heats, using about 1 tablespoon of kosher salt for every 2 quarts of water. Potatoes absorb some of that salt as they cook, which seasons them all the way through in a way that salting at the table cannot. Unsalted boiled potatoes taste flat even after you add butter.

Use enough water to cover the potatoes by about 1 inch. Too little water and the top layer cooks unevenly. Too much water slows the time to a boil and dilutes the seasoning. If you use fine table salt, use roughly half the amount, since it packs more tightly into a spoon.

Step-by-Step: How to Boil Potatoes

This method works for any size or cut in the table above. The only thing that changes is the simmer time.

1. Scrub and prep the potatoes. Rinse off any dirt. Leave small and medium potatoes whole with the skin on, or peel and cut larger ones into even pieces.
2. Cover with cold water. Put the potatoes in a pot and add cold water to cover them by about 1 inch.
3. Salt the water. Add about 1 tablespoon of kosher salt per 2 quarts of water and stir.
4. Bring to a boil over high heat. This usually takes 8 to 12 minutes. Start timing once the water reaches a full boil.
5. Lower to a steady simmer. Reduce the heat so the water bubbles gently. A hard rolling boil knocks the pieces together and breaks up cut potatoes.
6. Start testing at the low end of the range. Pierce the largest piece with a fork or paring knife. Keep simmering and test every 2 to 3 minutes until it is tender.
7. Drain right away. Pour the potatoes into a colander and let them steam for a minute or two so excess surface water evaporates.

How to Tell When Boiled Potatoes Are Done

A boiled potato is done when a fork or the tip of a paring knife slides into the center of the largest piece with little resistance and slides back out without lifting the potato. That is the fork test, and it is more reliable than the clock because size, variety and age all shift the timing.

How far to cook depends on the dish. For potato salad and other dishes that need neat pieces, stop as soon as the knife meets no firm core in the middle. For potatoes you plan to smash or crush, go a few minutes longer, until the edges just begin to soften. If the outside is falling apart while the center is still firm, the pieces were too uneven or the water was boiling too hard.

Common Mistakes When Boiling Potatoes

Most problems with boiled potatoes come from four habits, and each one is easy to fix.

• Uneven pieces: mixed sizes cook at different rates, so some turn mushy before others are tender.
• A hard boil: violent bubbling breaks the surface of cut potatoes, especially starchy ones.
• Unsalted water: seasoning added after cooking stays on the surface.
• Leaving them in the water: potatoes keep cooking and absorbing water after the heat goes off, so drain them promptly.

High altitude also lengthens the time. Water boils at a lower temperature at elevation, so potatoes need extra minutes to soften. Rely on the fork test rather than a fixed number if you cook well above sea level.

How Long Boiled Potatoes Last in the Fridge

Boiled potatoes keep 3 to 4 days in the refrigerator, in line with USDA guidance for cooked leftovers. Refrigerate them within 2 hours of cooking, or within 1 hour if the room is above 90°F (32°C). Spread them out or divide them into shallow containers so they chill quickly, then cover them tightly.

Boiled potatoes can be frozen, but whole and cubed boiled potatoes often turn watery or grainy once thawed. They work best frozen for later use in soups, hashes or mash rather than served as is. USDA notes that frozen leftovers are best used within 3 to 4 months for quality. Reheat leftover potatoes until they are steaming hot, 165°F (74°C) in the center.

Frequently Asked Questions

Quick answers to the questions that come up most often about boiling potatoes.

How long does it take to boil potatoes?

It takes 10 to 15 minutes to boil 1-inch potato cubes and 20 to 30 minutes to boil medium whole potatoes, timed from when the water boils. Add 8 to 12 minutes to bring the cold water up to a boil.

How long do potatoes take to boil whole?

Whole baby potatoes take 10 to 15 minutes, small potatoes 15 to 20 minutes, medium potatoes 20 to 30 minutes and large russets 30 to 40 minutes at a steady simmer.

Should I peel potatoes before boiling?

It is up to you. Skin-on potatoes absorb less water and hold their shape better, which suits salads and whole boiled potatoes. Peel them first if you plan to cube them for a dish where skins are unwelcome.

Should I cover the pot when boiling potatoes?

Covering the pot helps the water come to a boil faster. Once it boils, set the lid ajar or remove it so you can keep the water at a gentle simmer without it boiling over.

Can you overboil potatoes?

Yes. Overcooked potatoes absorb water, turn mushy and fall apart, especially starchy russets. Start testing at the low end of the time range and drain as soon as they pass the fork test.

Sources: USDA Food Safety and Inspection Service; FoodSafety.gov; America’s Test Kitchen; Serious Eats; Food Network; Bon Appétit.