Why You Should Stop Boiling Your Potatoes in Water
1. Say goodbye to flavor
Boiling potatoes submerges all of the flavors we want in our potatoes—valuable starches and taste nuances escape into the water, and the potatoes remain bland.
2. Soggy and mushy
When we boil our potatoes, they end up waterlogged. Terrible for a good northern potato if you want a balanced hard / soft texture. We want the water we cook potatoes in to apply heat to the spud and enhance the flavor. The worst is roasting spuds in the oven (or pan frying) and they are soggy and stuck to the pan.
3. The Nutrients Are In The Water
Most of the vitamins (B and C) are soluble, which we lose to the cooking water. If we didn’t want to lose the nutrients of our spuds, it is best to avoid boiling them in water.
4. More Time & Energy Waste
Boiling a pot of water is painfully slow and an inefficient means to cook potatoes. Why waste the energy when we can roast them?
A Better Way to Cook Potatoes
Boiling potatoes is so last century—why would you just boil starchy, waterlogged potatoes if you can prepare potatoes in more delicious, texturally pleasing, and healthier ways? There are better ways to make your potatoes:
1. Steam for Fluffy Potatoes
Why? No waterlogging! Steaming is a great way to cook your potatoes–your nutrients will be kept intact, and steaming yields perfectly cooked potatoes every time.
How?
- Cut potatoes into similar-sized chunks (or keep baby potatoes whole).
When the water is simmering in the pot, place potatoes cut side down in a steamer basket above the water level. - Cover and steam for 15–20 minutes or until tender with a fork.
Best for: mashed potatoes, potato salad, or casserole.
2. Microwave for Quick Results
Why? There is no waiting for water to boil—just quick, evenly cooked potatoes with very little effort.
How?
- Use a fork to prick the whole potato several times.
- Microwave on high for 5 to 8 minutes, flipping halfway through the cook time.
Best for: baked potatoes, smashed potatoes, or a quick potato that is used in the meal prep of your choice.
3. Roast for Deeper, Caramelized Flavor
Why? Roasting potatoes gives you a crispy exterior as well as retains the natural sweetness of the potato and provides depth of flavor without having to add too much!
How?
- Toss your potatoes with olive oil, salt, and any favorite herbs!
- Roast in a 400°F (200°C) oven on the middle rack for 30–45 minutes until nicely golden brown and tender.
Best for: a side, in a grain bowl, or potatoes for meal prep!
4. Simmering in broth or cream for a super-rich flavor
Why? Why would you cook potatoes in water when you could flavor them?
How?
- Cover your diced potato with broth (or cream) in a saucepan!
- Simmer until tender, then mash or prepare for soups!
Best for: Decadent mashed potatoes or creamy soups.
5. Air fry for crispy, golden perfection
Why? Faster than roasting, crispier than frying—and much less oil!
How?
- Toss diced potatoes with oil and seasoning.
- Air fry at 375°F (190°C) for 15–20 mins and shake halfway!
Best for: Fries, home fries, or crunchy potato bites.
Stop Cooking in Water—Cook the Right Way!
No more mushy, tasteless potatoes—these cooking methods give you better tasting, better textured, AND better nutrition every time! Which method will you try first?
Pro Tip: Salt Early, Not Late
You might be in a situation where you need to boil potatoes. We hear you…you need your spuds. But, if you do boil potatoes…then boil them properly! And it’s so easy to avoid boring, waterlogged potatoes:
1. Salt the Water Like the Ocean
Why? Potatoes will take salt into them as they cook so this will effectively season them from the inside out. Goodbye, boring bites!
How? Use a minimum of 1-2 tablespoons of salt for every litre of water. And yes, that should taste like the ocean.
2. Keep them Whole or Large.
Why? Less surface area, less absorption of water = greater density and creamier texture! (not mushy!)
How? Leave small potatoes whole or cut larger potatoes into chunks that are reasonably large (halves or quarters).
3. Don’t Overcook!
The key test to doneness: A knife should penetrate the potato with some resistance (they will continue cooking after you drain the water).
Draining at this point becomes critical. Drain immediately to stop the cooking!
Bonus Pro Tip:
- Save the starchy water! Use it to thicken soups, for making bread, or even to boil pasta for maximum flavor.
- Still… Have you thought about using these better ways?
- Steaming = no waterlogging, better texture.
- Roasting = crisp edges, deep flavor.
- Air-frying = fast, crunchy heaven.
In Conclusion
Boiling potatoes is familiar, but it’s seldom the best way to cook them. By using various methods such as steaming, roasting, or cooking them in fatty soups/broths, you’ll get potatoes that have deeper flavor, better texture, and more nutrients. Whether you plan on making creamy mash, gorgeous roasties or crackly-skinned baked specimens, these methods will definitely improve your outcomes.
Now it’s over to you!
- Have you tried potatoes by steaming or roasting instead of boiling?
- What’s your favorite way to prepare potatoes?
- Any secret tricks for making awesome spuds?
Put any potato wisdom below – I would love to swap kitchen stories!
