Put your potato chunks in a pot and cover them with cold, salted water (about a tablespoon of salt per quart). Yes, cold water, not boiling. Starting with hot water cooks the outside too fast and leaves the center raw.
I learned this the hard way after serving a “boiled” potato that cracked my tooth. Not my finest moment. The salt seasons the spud from the inside out—trust the process.
Bring that pot to a gentle boil over medium-high heat. Don’t crank it to max and then walk away. Gentle means bubbles breaking the surface, not a volcanic eruption.
The Whiskey Test for Doneness (No, Really)
After about 15-20 minutes (depending on chunk size), start testing. Slide a paring knife or fork into a piece—it should slide in with zero resistance. If you feel a crunch, it’s not done.
Here’s a weird tip I stole from a chef: hold the potato chunk against your wrist. If it feels warm but not hot, it’s still raw inside. I don’t know why this works, but it does. Science, I guess?
Alternatively, just use a knife like a normal person. The wrist thing is for showoffs and bloggers with bad timing.
Russet Potatoes Boiling Time for Perfect Potato Salad
