How to Cook New Potatoes Until Tender and Creamy

Boiling is a simple way to cook new potatoes while keeping their thin skins intact and their centers tender. “New potatoes” usually means small, young potatoes harvested before full maturity; they are not a separate variety. Their size and freshness affect the cooking time, so use a doneness test rather than relying on the clock alone. You will need a pot, water, salt, and a colander, plus any seasoning you want to add.

What You’ll Need

About 1½ to 2 pounds of new potatoes, ideally similar in size
A pot large enough to hold the potatoes in a single, loose layer
Cold water to cover them by about 1 inch
Salt for the cooking water: about 1 teaspoon per quart of water, or to taste
A colander or slotted spoon
Optional to serve: butter or olive oil, black pepper, chopped parsley, dill, chives, or lemon

Step-by-Step

Sort by size. Choose firm potatoes without soft, wet, or moldy areas. If some are much larger than the rest, cut those into halves or evenly sized chunks so everything finishes at roughly the same time. Leave small potatoes whole.
Rinse and scrub. Rinse the potatoes under cool running water and gently scrub away dirt with a clean produce brush. New potatoes have delicate skins, so there is usually no need to peel them. Trim away small blemishes with a paring knife; discard potatoes that are badly spoiled.
Start in cold water. Put the potatoes in the pot and add enough cold water to cover them by about 1 inch. Starting cold helps the centers heat along with the outsides, reducing the chance that the surface turns mushy before the middle cooks.
Season the water. Stir in salt. Bring the water to a boil over medium-high heat, uncovered. Once it boils, reduce the heat so the water maintains a gentle simmer. A vigorous rolling boil can knock the potatoes together and break their skins.
Simmer until tender. Begin checking small potatoes after about 10 minutes; larger ones may take 15 to 20 minutes or longer. Timing varies with size, type, and how vigorously the water simmers. Keep the potatoes mostly submerged and cook them until a thin knife or skewer slides into the center with little resistance.
Test more than one. Check a small potato and one of the largest, since they may cook at different rates. If the center feels firm, simmer for another 2 to 3 minutes and test again. Avoid repeatedly stabbing the potatoes, which can make them split.
Drain promptly. Turn off the heat and drain the potatoes in a colander as soon as they are tender. Leaving them in hot water can make them waterlogged and cause the skins to loosen. Let them stand for a minute or two so excess steam escapes.
Season and serve. Toss the warm potatoes gently with butter or olive oil, pepper, and herbs. Taste before adding more salt, since the cooking water has already seasoned them. Serve warm, or cool them promptly if they are for a cold potato salad.

Common Mistakes

Using a hard boil: Bubbling water can bang potatoes against each other, split their skins, and break up the edges. Lower the heat to a steady, gentle simmer after the water first boils.
Adding potatoes to already-boiling water: The outside can cook much faster than the center. Start them in cold water for more even cooking.
Cooking every size for the same time: Small potatoes may be done while large ones remain firm. Group potatoes by size or cut the largest into pieces.
Assuming the clock proves doneness: Cooking time is only a guide. Test the center with a knife; a potato that is tender outside but firm inside needs more time.
Overcooking or leaving them in the pot: Very soft potatoes can split and absorb water. Drain as soon as they pass the knife test.
Peeling unnecessarily: The thin skins are edible and help the potatoes hold their shape. Scrub them clean and trim only damaged spots.

Tips

Choose potatoes that are close in size for more even results. If you are cooking several sizes, remove the smallest ones with a slotted spoon as they become tender, then keep cooking the larger ones.
Salt the cooking water rather than relying only on a coating added afterward. The potatoes absorb some seasoning as they cook.
For a simple finish, toss the drained potatoes while warm with butter, chopped parsley, and black pepper. For a brighter flavor, use olive oil, lemon zest, and dill.
If making potato salad, drain thoroughly and let the potatoes cool enough to handle before cutting or dressing them. Warm potatoes can absorb a vinaigrette well, but mayonnaise-based dressing should be kept chilled and handled safely.
Keep the lid off or partly ajar once the water reaches a simmer. This makes it easier to control bubbling and helps prevent the pot from boiling over.

Troubleshooting

The potatoes are still firm in the middle: Return the pot to a gentle simmer and cook for a few more minutes. Check the largest potato again; do not raise the heat to a rolling boil, which will not reliably cook the center faster without damaging the outside.

The skins split: The water may have boiled too vigorously, or the potatoes may have been bumped around. They are still usable if otherwise sound. Lower the heat and handle them gently; for a salad or mash, broken skins are usually not a problem.

The potatoes are watery or falling apart: They were likely overcooked or left sitting in hot water. Drain immediately, let steam escape, and use them in a mash, soup, or other dish where a softer texture is welcome. Next time, begin testing earlier.

Some are done while others are not: Lift out the tender ones and continue simmering the firm ones. Next time, sort by size or cut the largest potatoes into similar-sized pieces before cooking.

The skins look green or the potatoes taste bitter: Do not eat green or bitter potatoes. Discard them rather than trying to trim or cook away the problem; choose firm potatoes without green areas.

Frequently Asked Questions

Do I need to peel new potatoes?

No. Their skins are thin and edible, so rinsing and scrubbing is generally enough. Peel them only if a recipe specifically calls for peeled potatoes or you prefer that texture.

How long do new potatoes take to boil?

Small ones may take about 10 minutes, while larger ones often need 15 to 20 minutes or more. Start checking early and use a knife to confirm that the center is tender.

Should I cut new potatoes before boiling?

Leave small potatoes whole. Halve or chunk much larger ones so the pieces cook at a similar rate; cut surfaces can absorb more water, so keep the pieces evenly sized.

Can I cook new potatoes ahead of time?

Yes. Cool them promptly and refrigerate in a covered container within 2 hours of cooking. Keep the refrigerator at 40°F or below and use the potatoes within 3 to 4 days; discard them if they have been left out longer than 2 hours, or 1 hour above 90°F.

Can I eat the skin?

Yes, provided the potatoes are clean and in good condition. Scrub off soil and discard any potatoes that are spoiled, green, or bitter.

How can I tell if new potatoes are done without cutting one open?

Push a thin knife or skewer into the center. It should slide in easily without meeting a hard, chalky-feeling spot; check a large potato as well as a small one.

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.