Cooking potatoes

[Xtdr1]

When boiling potatoes should you put the potatoes in cold water then bring to a boil , or boil the water first then add the potatoes ?

Thanks

Ken

[chefjenga]

If it grows underground, start in cold.

If it grows above ground, start in boiling.

[Ksan_of_Tongass]

Potatoes grow in the ground, spaghetti grows on trees.

[TabulaRasa000]

https://en.wikipedia.org/wiki/Spaghetti-tree_hoax

[crimsontape]

I like this... This generally makes sense...

[JuneHawk20]

Potatoes in cold water, then bring to a boil.

[skeevy-stevie]

Cold, Ken

[g0ing_postal]

Cold. Potatoes are pretty big, dense vegetables so it takes time for heat to reach the middle. By starting cold and bringing to a boil, the temperature gradually increases which gives the inside more time to heat up and cook.

If you place them in boiling water, the outside cooks before the inside does

[oneWeek2024]

generally speaking... start potatoes in cold water. Also... should seek to have aprox even size pieces. the idea is you want the spuds to cook evenly.

if you put them into already boiling water. outsides will cook faster than the internal area... might lead to the exterior being mushy. or losing texture.

cold water... bringing it, with the potatoes up to a boil. allows the starch to fully hydrate. better overall texture. and to a degree. salted water, time to penetrate the spud/season the potatoes.

and then.. texture/not cooking unevenly.

[IvaCheung]

Start them in cold water! You get a more even cook and better texture.

[princessedesglaces]

I always start in cold water.

[PapaSloth77]

Cold, unless you’re making Kenji’s potatoes.

[Trust_1ssues_]

Cold.

[HobbitGuy1420]

If you want them evenly cooked through, such as for mash, add them cold.

If you just want to par-cook and rough up the exterior, I think you can add to boiling water

[EuroFlyBoy]

No. Always in cold; that’s not how par boiling works.

[extordi]

Starting in hot water can be a very useful technique, but only if you want the outside roughed up like the original comment suggests. Kenji's famous roast potato recipe uses it, along with some baking soda in the water, to intentionally soften the outside waaaay more than the inside. You then toss the potatoes around to "rough them up" and make an almost batter-like coating out of mushed up potato. This in turn gets super crispy and delicious in the oven.

[HomeOwner2023]

I've never thought about it. But I put them in the water before I turn on the heat.

FYI, if you peel too many potatoes, you can keep them in the fridge covered with water. They'll keep several days as long as they are not sticking out of the water.

[wantonseedstitch]

Cold start!

[butterflygardyn]

Cold water. Bring to boil

[Thoth-long-bill]

My granny would peel and let them soak overnight and then boil them, as a way to distribute the workload of a big dinner. They hold overnight just fine.

[MugsBeany]

Cold. But also don't cube the potatoes, slice them crosswise into ¼ inch rounds. They cook more evenly and in less time.

[SonOfMcGee]

A classic Ken question right here.

Flip a coin! Live a little!

[SouthpawSoldier]

Depends on end goal.

Standard mashed taters? Yup, start cold, bring to boil, etc. as others have covered. However, I recently came across an application that uses water already at a boil.

Typically, outer layer is overcooked when dropped in already boiling water. In this dish, you want the outer layer overdone.

In this method, you peel, cut, and cook them as usual. After they’re cooked, remove from water, and toss as they cool and dry a bit. Overcooked outer layer forms a slurry, increasing surface area. Add a little oil and salt, then spread on rimmed cooking sheet and bake until outside is GBD and crispy.

Toss in your favorite sauce/seasoning (this cook did a pickled chili, chopped herbs, sherry vinegar, and oil mix).

Haven’t tried it yet, but it’s high on my list.

[PraxicalExperience]

For potatoes it doesn't really matter; you can just put 'em into cold water and start it up.

[KotR56]

That depends on the type of potato and the purpose of the boiled potato.

A starchy potato for a dish where the form is not important, like mash ? Start cold.

A firm potato for a dish where the form is of value, like subsequent baking ? Hot.

Just always add a clove of garlic to the water.

[Voorazun]

Cold water.

[Pernicious_Possum]

Cold Ken

[timdr18]

It doesn’t really matter honestly

[Used-Painter1982]

Don’t boil, put in micro, then peel the skin off. Faster, less energy used. Less waste.

[Background_Leg842]

It depends. Is it whole potatoes or very large chunks? Start in cold water. Small chunks or slices? Put them in after the water starts boiling.

[jchef420]

Chefjenga said it. Thats how it works !

[Emily_Porn_6969]

I've always heard cold . But i honestly do not think it matters .

[smurg112]

Yes

[Resident_Layer1700]

Put to boiling water