Everyone thinks they know how to boil a potato. You throw them in water, turn on the heat, and wait until a fork goes through them, right? Honestly, that’s how you end up with "little potatoes" that have burst skins and watery, mealy insides. It's disappointing. If you’re paying five bucks for a bag of those cute honey golds or marble rubies, you want them to snap when you bite into them. You want that creamy, buttery texture that makes people ask if you put actual butter inside the potato. You haven't, of course. It’s just physics.
Cooking small potatoes—whether you call them new potatoes, baby potatoes, or creamer potatoes—is fundamentally different from boiling a big russet for mash. They have more sugar. They have thinner, more delicate skins. If you treat them like a baked potato’s little brother, you’re gonna have a bad time.
The Cold Water Rule (and Why Most People Ignore It)
Here is the biggest mistake people make: dropping potatoes into boiling water. Stop doing that. If you drop a cold little potato into a pot of rolling, boiling water, the outside is going to cook and soften long before the heat ever reaches the center. By the time the middle is tender, the outside is literally disintegrating into the water. It’s a mess.
Start with cold water. Seriously. Put your washed, whole potatoes in the pot first, then fill it with cold water until they are covered by at least an inch or two. This allows the temperature of the potato to rise at the exact same rate as the water. Consistency is the goal here. According to food scientists like J. Kenji López-Alt, starting in cold water ensures the starch granules on the exterior don't swell and burst prematurely. It keeps the structural integrity of the skin intact.
Don't forget the salt. You need more than you think. If the water doesn't taste like the ocean, your potatoes will be bland. Potatoes are incredibly dense, and that salt needs to penetrate all the way to the core while the water is moving in and out of the cellular structure. A teaspoon isn't enough; try a tablespoon or two depending on the size of your pot.
How to Boil Little Potatoes Like a Pro
Size matters. If you have a bag of mixed "marble" potatoes and some are the size of a grape while others are the size of a golf ball, the small ones will be mush by the time the big ones are done. You've got two choices: sort them by size and pull the small ones out early, or cut the bigger ones in half so they match the smaller ones. I usually just cut them. It's faster.
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The Gentle Simmer vs. The Rolling Boil
Once that pot hits a boil, turn it down. You aren't trying to power a steam engine; you're trying to cook delicate vegetables. A hard, rolling boil will knock the potatoes against each other and the sides of the pot, which bruises the flesh and tears the skins. You want a "lazy bubble"—a gentle simmer.
How long does it take? It depends on the variety.
- Fingerlings: These are long and narrow, so they cook fast—usually 10 to 12 minutes.
- Red Bliss (Baby): These have a waxy texture and take about 15 minutes.
- Yukon Gold (Creamers): These are a bit more starchy and might need 15 to 20 minutes.
The "fork test" is classic, but try a paring knife. A fork can actually split a small potato in half if you're not careful. A sharp paring knife should slide in and out with absolutely zero resistance. If the potato clings to the knife for even a second, it’s not done.
The Secret Step: Steam Drying
This is the part everyone skips, and it's why your potato salad or side dishes sometimes feel "watery." After you drain the potatoes in a colander, don't just dump them in a bowl. Put them back into the hot pot—the one you just used, with the heat turned off.
Shake them around for about 30 to 60 seconds. You’ll see steam rising off them. This is the residual moisture evaporating from the surface of the skin. This "steam drying" makes the skins slightly papery and helps any butter or dressing you add later actually stick to the potato instead of sliding off in a puddle of water. It's a game-changer for texture.
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Variety Matters More Than You Think
Not all little potatoes are created equal. If you go to a high-end grocer, you might see "New Potatoes." Technically, these aren't just small potatoes; they are potatoes harvested before their sugars have fully converted to starch. They are incredibly sweet and have skins so thin you can rub them off with your thumb.
Then you have your standard "B-size" potatoes. These are just regular potatoes that didn't grow up.
- Waxy varieties (Red, New, Fingerling): These hold their shape perfectly. Use these for potato salads or eating whole with butter and parsley.
- Starchy/All-purpose (Yukon Gold): These get a bit creamier. They are the best for "smashed" potatoes where you boil them first and then crisp them up in a pan.
If you try to boil a tiny russet (though they're rare), it'll just fall apart. Stick to the waxy guys for boiling.
Beyond the Pot: Flavor Infusions
Water is fine, but it’s a missed opportunity. If you want to impress someone, throw a few smashed garlic cloves, a bay leaf, or a handful of fresh mint into the boiling water. The potatoes will absorb those subtle aromatic notes. In many parts of the UK and Ireland, boiling new potatoes with a sprig of mint is standard practice, and honestly, it’s refreshing.
Alternatively, some chefs—like Samin Nosrat—advocate for "salt-boiling" where you use a massive amount of salt to create a slightly pressurized environment that seasons the potato deeply. It makes the skins slightly shriveled and the insides incredibly creamy. It's the "Syracuse Salt Potato" method, and it’s legendary for a reason.
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Common Troubleshooting
What if they turn grey? That usually means they were exposed to air for too long after being cut, or the water was slightly alkaline. A tiny splash of vinegar or lemon juice in the water can prevent this, though it might toughen the skins slightly.
What if the skins are tough? This usually happens with older potatoes that have been sitting in storage. If you’re buying "little potatoes" in a bag from a big-box store in the middle of winter, they might not be "new" at all. They might just be small, old potatoes. In that case, a longer simmer is your only real fix.
Actionable Steps for Perfect Results
To get the best possible outcome next time you're in the kitchen, follow this specific workflow:
- Sort and Size: Ensure all potatoes are roughly the same diameter. Cut the "giants" in half.
- Cold Start: Place potatoes in the pot and cover with 2 inches of cold, heavily salted water.
- Simmer, Don't Boil: Bring to a boil, then immediately drop the heat to low. Look for small, occasional bubbles.
- The Knife Test: Start checking at 10 minutes. Use a thin paring knife to check for zero resistance.
- Drain and Dry: Drain thoroughly, then return to the hot, empty pot for 45 seconds to evaporate surface moisture.
- Dress While Warm: Add your fats (butter, olive oil) or acids (vinegar, lemon) while the potatoes are still steaming hot. This is when they are most absorbent.
Stop settling for watery, bland spuds. When you treat little potatoes with a bit of respect for their chemistry, they stop being a boring side dish and start being the best thing on the plate.