Boil Red Potatoes
Red potatoes are perfect for boiling and can be prepared very easily and quickly this way. You can boil red potatoes on the stove or in the microwave, but either way, boiled red potatoes are a versatile ingredient that can be dressed up and enjoyed a number of ways. Keep reading to learn more.
Contents
Ingredients
Makes 4 servings
- 2 lb (900 g) red potatoes
- Cold water
- Salt (optional)
- 3 to 4 Tbsp (45 to 60 ml) butter, melted (optional)
- 1 Tbsp (15 ml) fresh chopped parsley (optional)
Steps
Preparing the Red Potatoes
- Wash the potatoes. Rinse well under cool, running water, gently scrubbing away dirt with your fingers or a damp, clean paper towel.
- Do not use a vegetable brush to wash red potatoes, nor should you apply too much pressure with your fingers or paper towel. The skin of a red potato is very thin, so it can actually tear if you rub too hard.
- Cut off any sprouts. Use a paring knife to dig out any “eyes” or sprouts that have begun to form.
- Decide whether or not to peel the potatoes. Since red potatoes have such thin skin, the skin is often left on and eaten. The choice is ultimately yours, however.
- The skins provide extra fiber, so there is a nutritional benefit to leaving them on.
- If you spot any patches of skin that have begun to turn green, you should peel them away with a vegetable peeler. These patches have gone bad and will taste very bitter if eaten. The rest of the potato should still be okay, however, as long as there are no mold spots on it.
- Cut the potatoes into equally sized pieces. In order to ensure that each potato cooks evenly and at an equal pace, all of the red potatoes should be chopped into similar sizes before being boiled.
- If working with baby red potatoes, also called “new” red potatoes, you can usually boil the potatoes whole. At most, these potatoes only need to be cut in half or in quarters.
- When working with medium red potatoes, though, you should usually cut them into at least eighths.
- Regardless of the size, though, all the chunks of potato should be similar in size.
Traditional Stovetop Boiling
- Put the potatoes in a medium saucepan. Cover with 1 to 2 inches (2.5 to 5 cm) of cold water.
- By starting with cold water, you allow the potatoes to come up to temperature evenly and, therefore, cook evenly. If you start with warm or hot water, you may accidentally overcook the outside of the potatoes before the insides have finished boiling.
- Add salt, if desired. Salt is not necessary, but if you add it to the potatoes now, the potatoes will absorb some of the salt as they cook. As a result, the inside will have a bit more flavor.
- Use roughly 1 Tbsp (15 ml) of salt. The potatoes will not absorb all of it, so don't be afraid to use a generous amount.
- Boil the potatoes over medium heat until tender. With the saucepan uncovered, boil the red potatoes for about 15 minutes, or until they are tender enough to pierce with a fork but firm enough to hold their form when pierced.
- Potatoes may take more or less time depending on how large or small they are. Baby red potato quarters can boil in as little as 7 minutes, while larger chunks of medium red potatoes may take more like 18 minutes.
- Potatoes do not need as much water as rice or pasta needs because potatoes absorb very little water as they cook. As such, limiting the amount of water you use to 1 or 2 inches (2.5 to 5 cm) above the surface of the potatoes will help you conserve more water.
- Note that more water can also be added during the cooking process if too much of the water evaporates off into steam.
- It is important that the saucepan remains uncovered. Covering the pan creates a super-heated environment, which can alter the way the potatoes cook.
- Drain the water. Pour the contents of the saucepan through a colander to drain the water. Gently shake the colander back and forth to shake off any excess water from the boiled potatoes before transferring the potatoes back to the saucepan or to a serving platter.
- You could also drain the water by holding the saucepan lid over the saucepan, leaving it askew just enough to let water drain out of the gap without letting potatoes escape. Tip the pan into the sink in this position to drain the water while keeping the potatoes in the pan.
- Serve with melted butter and chopped parsley. Add the butter and the chopped fresh parsley to the potatoes and toss gently to coat each potato chunk. Serve while still warm.
Microwave Boiling
- Arrange the potatoes in a microwave-safe dish. Cover with 1 cup (250 ml) of water.
- As a general rule, you should use 1/2 cup (125 ml) of water per 1 lb (450 g) of red potatoes when boiling them in the microwave. The potatoes will be partially submerged but may not be fully submerged.
- Arrange the potatoes in as even a layer as possible so that each piece gets equal exposure to the boiling water.
- Sprinkle with salt. If desired, sprinkle the water with 1 tsp to 1 Tbsp (5 to 15 ml) of salt, getting as much as possible into the water instead of on the dry surface of the potatoes.
- Salt is not necessary, but adding it to the potatoes now will allow the spuds to absorb some of the salt as they cook, giving the insides a bit more flavor.
- Cook on high for 12 to 16 minutes. Cover loosely and microwave the potatoes until they become tender enough to pierce with a fork while remaining firm enough to hold their shape after being pierced.
- Cover loosely with a microwave-safe lid or a piece of microwave-safe plastic wrap.
- Cook the potatoes for 6 to 8 minutes per 1 lb (450 g).
- Drain the water. Pour the contents of the microwave-safe dish through a colander. Give the colander a gentle shake from side to side to remove any excess water before transferring the potatoes back into the microwave-safe dish.
- You could also drain the water by holding the container's lid over the container, leaving it askew just enough to let water drain out of the gap without letting potatoes escape. Tip the container into the sink in this position to drain the water without losing the potatoes.
- Serve with melted butter and chopped parsley. Add the butter and parsley to the dish with the potatoes. Gently toss the potatoes to coat all of the pieces and serve while still warm.
Variations
- Use the boiled red potatoes for mashed potatoes. While russet (brown) potatoes are more commonly used for mashed potatoes, red potatoes can make excellent mashed potatoes, too.
- For mashed potatoes, remove all or most of the peel before boiling the red potatoes.
- Boil the potatoes for 5 to 10 minutes longer, until they begin to break apart when pierced with a fork.
- Add 2 to 4 Tbsp (30 to 60 ml) of butter and 1/2 cup (125 ml) of milk to the potatoes after draining them. Mash with a potato masher or electric mixer until the potatoes reach their desired texture.
- Make potato salad. If you want to use your red potatoes for cold potato salad, boil them, drain them, and place them in the refrigerator for an hour or so until they cool.
- Note that you can use red potatoes with or without the skin for potato salad.
- Chop the potatoes once cool. The pieces should be less than 1 inch (2.5 cm) thick.
- Toss the potatoes with 6 hard boiled and chopped eggs, 1 lb (450 g) fried and crumbled bacon, 1 stalk chopped celery, 1 chopped onion, and 2 cups (500 ml) mayonnaise until evenly mixed.
- Keep the potato salad cool until you serve it.
- Top with cheese. A simple way to dress up your boiled red potatoes is simply to cover them with melted or toasted cheese. Parmesan cheese works for a quick, no fuss dressing, but cheddar cheese or mozzarella cheese work well if you are willing to put in a few extra minutes of effort.
- Grated Parmesan cheese can just be sprinkled on without any additional work.
- For shredded cheddar, mozzarella, or other similar cheeses, sprinkle the boiled and drained potatoes with at least 1/2 cup (125 ml) of the cheese. Microwave the cheese-covered potatoes for 30 seconds to melt the cheese.
- If you want to toast the cheese lightly and give the edges of the potatoes a mildly crispy edge, transfer the boiled and cheese-covered potatoes to a greased baking sheet and bake for 10 minutes at 350 degrees Fahrenheit (180 degrees Celsius) on the top rack of the oven.
- Sprinkle with additional spices or dressings. Red potatoes are versatile, so they can work well with many dressings made from savory herbs or savory spices.
- For instance, a quick way to add color and flavor to your boiled and drained red potatoes would be to sprinkle them with 1 tsp (5 ml) of paprika.
- Similarly, you can combine 1 tsp (5 ml) of paprika with 2 Tbsp (30 ml) of olive oil, whisking well until combined. Toss the cooked and drained potatoes in this mixture so that they benefit from the flavors of both the paprika and the oil.
- Make “loaded” potatoes. While loaded potatoes tend to be baked russet potatoes, you can create a similar dish with boiled and drained red potatoes.
- If the potatoes are not already quartered, cut them into quarters.
- Place a serving size on a dish.
- Coat with butter and toss until covered. Cover with a sprinkle of shredded cheddar cheese, a dollop of sour cream, and a dash of chopped fresh chives or green onions. Consider sprinkling with bacon bits, as well.
Things You'll Need
- Paper towels
- Paring knife
- Vegetable peeler (optional)
- Chef's knife
- Medium saucepan OR microwave-safe dish
- Colander
- Serving spoon
