boiling potatoes

ProducePeak season is late summer through fall (August to October in the Northern Hemisphere), though boiling potatoes are generally available year-round due to excellent storage characteristics and multiple growing regions.

Good source of potassium and vitamin C, with moderate fiber content (especially with skin intact); provide resistant starch when cooled after cooking, which may support digestive health.

About

Boiling potatoes are waxy potato cultivars (Solanum tuberosum) selected specifically for their firm texture and low starch content, which prevents them from becoming mealy or falling apart during prolonged cooking in liquid. Common varieties include Yukon Gold, Red Pontiac, and French Fingerling. These potatoes contain approximately 15-18% starch compared to 20-22% in russet potatoes, with a naturally buttery flavor (especially in yellow-fleshed varieties) and a waxy coating that helps maintain their shape. Their dense, creamy texture when cooked makes them ideal for preparations requiring intact, firm pieces.

Culinary Uses

Boiling potatoes are essential in potato salads, soups, stews, and other dishes where maintaining the potato's structure is crucial. They are the standard choice for boiling whole or quartered and serve as the base for dishes like colcannon, gnocchi (when combined with floury potatoes), and French potato gratin. Their firm texture makes them suitable for roasting and pan-frying as well. Boiling potatoes absorb seasonings readily and pair well with herbs, butter, cream, and acidic ingredients like vinegar and lemon juice.

Forms & Preparations

  • Whole — Unpeeled and uncut, boiled until tender; used in potato salads, as accompaniment to main dishes, or for serving family-style.
  • Quartered or cubed — Cut into uniform pieces before boiling for faster cooking and even texture; standard for soups, stews, and salads.
  • Diced — Cut into small cubes, often parboiled before roasting or pan-frying to develop crust while maintaining interior creaminess.
  • Sliced — Thin or thick slices, used for gratins, layered dishes, or salads; may be parboiled to control cooking time.
  • Mashed — Boiled and then pressed or whipped to create smooth or chunky purée; enriched with butter and cream for traditional preparations.
  • Gnocchi — Boiled, riced, and combined with flour and egg to create dumplings; requires low-starch varieties for best texture.

Substitutes

  • Unknown — Functionally equivalent; use in same quantities. Red varieties have slightly earthier flavor and thinner skin.
  • Unknown — Smaller waxy potatoes; use whole or halved in same quantities, though cooking time may be slightly shorter.
  • Unknown — Young, thin-skinned waxy potatoes; hold together well but have milder flavor; substitute 1:1 but choose similarly sized tubers.
  • Unknown — Intermediate starch content; acceptable substitute but slightly less waxy; may require shorter cooking time to prevent mushiness.

Recipes Using boiling potatoes (4)

RCI-VG.004.1054.001

Potato and Green Bean Salad

Potato and Green Bean Salad from the Recidemia collection

RCI-SP.003.0617.001

Soto Banjar

Soto Banjar Source: All Around the World Cookbook by Sheila Lukins (Workman Publishers, ©1994 by Sheila Lukins) Serves 6 as a first course, 4 as an entree.

RCI-SP.005.0254.001

Taurus Chinese Chicken Curry

Always check the ingredients to make sure the product is vegan.

RCI-SF.005.0068.001

Tunisian Fish-and-Vegetable Stew

Tunisian Fish-and-Vegetable Stew