- Hide menu

Boiling Potatoes | How to Maximize Nutrients

LoadingFavoriteAdd to favorites

When baking, steaming, and boiling potatoes, we have several options to maximize the nutrients found within the form-fitting jacket of a potato. I love them cooked in every way possible, but each technique has its purpose. Today, I will be talking about when, how, and why I might boil potatoes.

I know what you are all thinking…who doesn’t know how to boil a potato? Well, to be honest, there are people out there in this big world of ours who don’t, or at the very least don’t understand when it’s appropriate or how to maximize the nutrients when doing so.  When I share techniques and recipes on my site it is NEVER with the assumption that every reader automatically knows how to handle ingredients in the kitchen. There is always something to be learned.

How to Maximize Nutrients

Best Potatoes to Use When Boiling

The amount of starch in the potato can affect the texture, so you want to make sure you’re using the right type of potato for the dish you’re making.


  1. Scrub the potatoes gently under running water to remove any dirt. Dry with a clean cloth.
  2. If using large potatoes, I suggest dicing them into 1 1/2″ cubes or wedges. If they are small, I boil them whole.
    • If you need to prepare the potatoes in advance and won’t be cooking for a while, place the cut potatoes in cold water and store in the refrigerator. Use within 24 hours.
  3. Select a pot that is large enough for the number of potatoes you are cooking.
  4. Add enough cold water to cover the tops of the potatoes.
    • You can add sea salt to the cooking water if desired. The potatoes will absorb the salt, enhancing their taste, but it is not required.
    • If you want even more flavorful potatoes, consider boiling them in broth or a mixture of broth and water.
  5. Cook on high to bring the water to a boil, then reduce the heat to medium-low or low, bringing the water to a gentle boil. Cover the pot with a lid.
    • Cook for about 15 minutes for small red potatoes, new potatoes, or cubed large potatoes, and 20 to 25 minutes for quartered potatoes.
    • They should offer little resistance when done. There should be the same resistance throughout, and they should fall from the knife.
  6. Place a colander in a large bowl and drain.
    • Use the cooking liquid for soup bases or water the garden with it.
    • If your recipe calls for cooled potatoes, as with potato salad, run them under cold water or submerge in an ice bath to speed up the cooling process.
  7. Storage: If cooking the potatoes for future meals, you can store them in the fridge for roughly 3 days.

Leave a Reply

Your email address will not be published. Required fields are marked *