Q&A for How to Parboil Potatoes

I drain the pan as soon as they are done and immediately fill it with cold water to stop them cooking any longer. But once they're cool to the touch - which can be around 15 minutes - I drain them and drop them into a dry bowl and pop in the fridge (unless I'm cooking them immediately). I don't know if keeping them in water would keep them ready any longer but so long as I use them within a day I've never found it necessary.

Perhaps you should consider another method to parboil your potatoes as a pressure cooker would nearly cook them completely. Because it really takes minutes to parboil them in a pot of water, a pressure cooker would take less time and would require much more effort than is necessary.

Yes. For fresh potatoes, not the box mix, boil the potatoes whole, peeled until "al dente", still firm. Rinse under cold water until they are cool enough to handle, cut into slices and continue to make the recipe.

Waxy potatoes are just another type of potato -- they have less starch but more moisture.

Don't put them on your grill. Fire/heat has a tendency to turn things black if you're not careful.

A good way of pre-cooking French fries isn't strictly parboiling but it does result in great French fries. Cut your potatoes into chips, then add them to a microwaveable container. Add a small amount of water and a teaspoon of vinegar. Microwave them for 5 minutes. Then they're ready to be oven cooked on a baking sheet: coat them in oil and a little salt and pepper, then cook them for 8 minutes at the highest setting. Turn them over with a spatula, then cook them for 8 minutes more. Turn them again, then cook them for a few more minutes, keeping , and they're done.