How to Boil Small Potatoes Until Tender

Boiling small potatoes cooks them through while keeping their shape and giving them a tender, creamy texture. The method works for baby potatoes and other small whole potatoes, whether you plan to serve them plain, toss them with butter and herbs, or use them in a salad. You need a pot, water, salt, and a way to test doneness; peeling is optional.

What You’ll Need

Small potatoes, about 1 to 2 pounds. Choose potatoes that are similar in size so they cook at roughly the same rate. Baby red, yellow, and fingerling potatoes all work.
A large saucepan or pot with enough room for the potatoes and water. Leave space at the top to reduce the chance of bubbling water spilling over.
Cold water to cover the potatoes by about 1 inch.
Salt for the water. A practical starting point is about 1 teaspoon of kosher salt per quart of water; adjust to taste and the type of salt.
A colander or slotted spoon for draining, and a paring knife or fork for checking doneness.
Optional: butter or olive oil, chopped herbs, pepper, or another seasoning for serving.

Step-by-Step

Sort and rinse. Pick out potatoes that are soft, badly damaged, or green over a large area. Rinse the rest under cool running water, rubbing off dirt with your hands or a clean produce brush. Potatoes grow underground, so cleaning the skins matters even if you plan to peel them.
Decide whether to peel or cut. Small potatoes can be boiled whole with the skins on; this is the simplest approach and helps them hold their shape. Peel them if you prefer, or cut unusually large ones in half so they finish at the same time as the smaller potatoes. If cutting, aim for similarly sized pieces.
Put the potatoes in the pot. Arrange them in a single layer when practical, then add cold water until it covers them by about 1 inch. Starting in cold water gives the outside and center time to heat more evenly. Adding potatoes directly to already-boiling water can make the exterior soften before the centers cook.
Salt the water. Stir in about 1 teaspoon of kosher salt per quart of water as a starting amount. Salt seasons the potatoes as they cook; it does not replace seasoning them to taste after draining. If using fine table salt, use a little less by volume because its grains pack more densely.
Bring the pot to a boil. Set it over medium-high to high heat and leave the pot uncovered or partly covered. Once the water reaches a full boil, lower the heat so it bubbles gently. A vigorous rolling boil can jostle the potatoes, split their skins, and make the edges break apart.
Simmer until tender. Begin checking after about 10 minutes for very small potatoes. Many small whole potatoes take 10 to 20 minutes once the water is simmering; larger ones can take longer. Size, variety, starting temperature, and how gently the water simmers all affect timing, so treat the clock as a guide rather than a guarantee.
Test the largest one. Insert the tip of a paring knife or a fork into the center of the largest potato. It is ready when the utensil slides in easily and the potato is tender throughout. If the center still feels firm, simmer for another 2 to 3 minutes and test again. Checking only a tiny potato can leave larger ones undercooked.
Drain promptly. Turn off the heat and pour the potatoes into a colander, or lift them out with a slotted spoon. Avoid leaving them in hot water after they are tender, since they will continue absorbing moisture and can become waterlogged or fall apart.
Season and serve. Let excess steam escape for a minute, then toss the potatoes with butter or oil, salt, pepper, or herbs if desired. For potato salad, spread them out briefly so they cool more evenly before adding the dressing. Handle hot potatoes and steam carefully.

Common Mistakes

Using water that is already boiling: This can cook the outside too fast while the middle remains firm. Starting with cold water helps the potatoes heat more evenly from edge to center.

Keeping the heat too high: A hard, rolling boil knocks potatoes against one another and the pot. Reduce the heat after boiling begins; a steady simmer is enough to cook them through.

Relying only on a timer: A 10-minute potato and a 2-inch potato are not interchangeable. Use the timing range to know when to start checking, then test the largest potato with a knife or fork.

Overcrowding or uneven sizing: A packed pot can heat unevenly, and a mix of tiny and large potatoes means some will finish first. Use a roomy pot and cut the largest potatoes to a similar size if needed.

Leaving them in the cooking water: Even after the burner is off, hot water keeps cooking the potatoes. Drain as soon as they pass the doneness test.

Assuming every potato needs peeling: Thin-skinned small potatoes can be cooked and eaten with the skin on after thorough washing. Peeling is a preference, not a requirement for boiling.

Tips

Choose potatoes of similar size and type for the most predictable cooking. If a few are larger, halve them rather than cooking the whole batch until the smallest ones become mushy.
Use a pot that gives the potatoes room to move slightly without being packed in tightly. The water should cover them, but there is no need to fill the pot to the brim.
Keep the simmer gentle and steady. If the water stops bubbling altogether, raise the heat slightly; if it splashes and churns, lower it.
For a dish that needs intact potatoes, check them as soon as the knife begins to enter easily. They can go from tender to crumbly quickly, especially when cut.
For extra flavor, season the drained potatoes while they are still warm so butter, oil, and herbs cling to their surfaces. Add delicate fresh herbs near serving time.
To make ahead, cool cooked potatoes promptly and refrigerate them in a covered container within 2 hours. Keep the refrigerator at 40°F or below and use them within 3 to 4 days. Discard potatoes left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F, checking with a food thermometer.

Troubleshooting

The potatoes are firm in the center. Return them to a gentle simmer and check again every few minutes. If the outside is already very soft, lower the heat and continue cooking gently; next time, start with cold water and cut the largest potatoes to match the smaller ones.

The skins split or the potatoes are falling apart. The water may have been boiling too hard, or the potatoes may have cooked too long. Drain them carefully. They may still be useful for mashed potatoes or a rustic salad, though they will not hold a neat shape.

Some potatoes are done before the others. Lift out tender ones with a slotted spoon and keep cooking the firmer potatoes. For the next batch, sort by size or halve the largest pieces before boiling.

The potatoes taste bland. Season them while warm after draining, or use a properly salted cooking liquid next time. Salt added only at the table tends to remain on the surface rather than seasoning the potato throughout.

The pot boils over. Lower the heat and move the pot partly off the burner until the bubbling settles. Use a larger pot and avoid covering it tightly once the water is boiling.

Frequently Asked Questions

How long do small potatoes take to boil?

Most small whole potatoes take about 10 to 20 minutes at a gentle simmer, counted from when the water reaches a boil. Larger potatoes may need more time, so test the largest one rather than relying on the clock.

Should I put potatoes in cold water or boiling water?

Put them in cold water, then bring the pot to a boil. This helps the potatoes cook more evenly from the outside to the center.

Do I need to peel small potatoes before boiling?

No. Rinse and scrub them well, then boil them with the skins on if you like. You can peel them before cooking if that better suits the recipe.

How do I know when boiled potatoes are done?

Push a paring knife or fork into the largest potato. It should pass through the center easily, without a firm or crunchy spot.

Can I boil potatoes ahead of time?

Yes. Refrigerate them in a covered container within 2 hours and use within 3 to 4 days. Reheat leftovers to 165°F, checked with a food thermometer.

Why do my boiled potatoes taste watery?

They may have been overcooked or left sitting in the hot cooking water. Drain them as soon as they are tender, then let steam escape briefly before seasoning.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.