How Long Does It Take to Boil Potatoes?

Quick Answer

Boiling time depends on the size of your potato pieces. Cubed potatoes (1-inch pieces) boil in 10–15 minutes. Quartered potatoes take 15–20 minutes. Whole small potatoes (like baby reds or fingerlings) need 15–20 minutes, while whole large potatoes take 20–30 minutes. Start timing once the water returns to a boil, and test doneness by inserting a fork or paring knife—it should slide in with no resistance.

Boiling Times by Cut and Size

Potato Preparation	Size	Boiling Time
Diced (1/2 inch)	Small cubes	8–12 minutes
Cubed (1 inch)	Medium cubes	10–15 minutes
Quartered	Large pieces	15–20 minutes
Halved (medium)	Half potato	15–20 minutes
Whole baby/new	1–2 inches	15–20 minutes
Whole medium	2–3 inches	20–25 minutes
Whole large	3–4 inches	25–30 minutes

Best Potato Varieties for Boiling

Waxy potatoes (Yukon Gold, red potatoes, fingerlings, new potatoes) hold their shape best when boiled, making them ideal for potato salad, roasted potatoes, and side dishes. Their lower starch content prevents them from falling apart.

Starchy potatoes (Russets/Idaho) break down more easily in water, which makes them perfect for mashed potatoes—they absorb butter and cream beautifully. However, they can become waterlogged if overcooked.

All-purpose potatoes (Yukon Gold also fits here) work well for both boiling and mashing due to their balanced starch content.

Factors That Affect Boiling Time

Altitude. Water boils at lower temperatures at high elevations (about 2°F lower per 1,000 feet above sea level), so potatoes take longer to cook. At 5,000 feet, add 3–5 minutes to your boiling time.

Starting temperature. Place potatoes in cold water and bring to a boil together. This ensures even cooking from the outside to the center. Dropping potatoes into already-boiling water cooks the exterior too fast, leaving the center undercooked.

Pot size and water volume. Potatoes should be covered by about 1 inch of cold salted water. Overcrowding the pot lowers the water temperature and increases cooking time.

Piece uniformity. Cut potatoes into equal-sized pieces so they finish cooking at the same time. Uneven pieces lead to some being mushy while others are still firm.

Step-by-Step Method

1. Scrub potatoes and peel if desired. Cut into uniform pieces.
2. Place in a large pot and cover with cold water by 1 inch.
3. Add 1–2 teaspoons of salt per quart of water.
4. Bring to a boil over high heat, then reduce to a steady simmer.
5. Cook until fork-tender (times per the table above).
6. Drain immediately to stop cooking.

Pro Tips

• Salt the water generously. This is your only chance to season the potato from the inside. The water should taste like mild seawater.
• Simmer, don't rapid-boil. A gentle boil cooks potatoes more evenly and prevents the outside from becoming mushy before the center is done.
• For mashed potatoes, drain and return to the hot pot for 1–2 minutes to evaporate excess moisture before mashing.
• For potato salad, dress warm potatoes with vinaigrette while they are still hot—they absorb more flavor.