Not all potatoes are created equal, and this matters a lot. For boiling whole, you want a waxy or all-purpose spud. Think Yukon Gold, red bliss, or white potatoes.
Avoid starchy Russets here—they’ll fall apart like a bad relationship. You want a potato that holds its shape, not one that dissolves into potato soup. Trust me, I’ve been there, and it’s a sad, lumpy mess.
Size Matters (No, Really)
Pick potatoes that are roughly the same size. Why? So they finish cooking at the exact same time. Otherwise, you get a sad mix of rock-hard and mushy.
If your spuds are wildly different, just cut the big ones in half. Nobody is judging your potato’s geometry. We’re here for flavor, not a beauty contest.
