Q&A for How to Boil Potatoes

Yes. If you don’t pre-cook the potatoes, it helps to slice them very thin before you start frying them so that they’ll cook through faster. Use plenty of oil, and choose oils with a high smoke point so that your cooking oil doesn’t burn (such as a combination of extra virgin olive oil and vegetable oil).

It depends on how big the potatoes are and how many are in the pot. For example, some tiny red or fingerling potatoes might be done in 12-15 minutes, while a pot full of big, whole russets might take closer to 30 minutes.

The potatoes will cook a lot faster if you chop them up before boiling them. You can also speed up the process by bringing the water to a boil in an electric kettle first. Put the diced potatoes and hot water in a saucepan, turn on the heat, and simmer the mixture for about 5 minutes—and you’re done!

Cover the pot while you are boiling the water; this will help it come to a boil faster. Once you put the potatoes in, leave the lid off.

Once they are finished cooking, pour off the hot cooking water to keep the potatoes from overcooking. The exact time depends on the size of the potatoes, whether they are cut into smaller cubes or slices, etc. The best way to check if they are done is to insert a sharp knife into the potato. If you are eating them hot, eat them within an hour or refrigerate. If you would like them cold for potato salad or fried potatoes, drop the hot, drained potatoes in a cold water bath until chilled (again, the timing depends on size of potatoes), then peel, chop, or grate refrigerating. Cold foods need to stay cold and hot foods need to stay hot to avoid spoilage.

Yes you can, if you add enough water and salt and your flame/grill/heating device is big enough to encompass the bottom.

Cutting potatoes into smaller pieces before boiling can help speed up the process.