Boiling potatoes first before using them in recipes is a common practice, but is it necessary? There are good arguments on both sides of this debate. Here we’ll look at the pros and cons of pre-boiling potatoes to help you decide if you should make it a habit or skip right to cooking the potatoes in your recipe.
Pros of Boiling Potatoes First
There are a few reasons why you might want to parboil potatoes before cooking them further:
It Partially Cooks Them
Boiling potatoes briefly (for 10-15 minutes) partially cooks them through. This means they’ll take less time to finish cooking later on. Parboiling can help speed up recipes like mashed potatoes, potato salad, home fries, etc.
It Makes Them Fluffier
Boiling causes potatoes to absorb water, which makes them fluffier in texture. The extra moisture gets trapped as the potatoes continue cooking, creating a light and tender interior.
It Helps Them Hold Shape Better
Because parboiled potatoes are already partially cooked, they are less likely to break apart during further cooking. This helps them hold their shape better in recipes where you want potatoes to remain intact like for oven roasted potatoes or potato gratin.
It Yields More Uniform Pieces
If cutting potatoes into uniform pieces for a recipe, it’s easier to do so accurately after parboiling them first. The softened potatoes will slice and dice more evenly.
Cons of Boiling Potatoes First
On the other hand, there are some downsides that come with parboiling potatoes:
It Can Make Them Waterlogged
If boiled too long or not dried properly afterwards, parboiled potatoes can become waterlogged. This can lead to a gluey, mushy texture.
It Alters the Texture
For recipes where you want crispy browned potatoes or cubed potatoes that hold their shape, parboiling will alter that desired texture.
It Requires Extra Time
Having to boil the potatoes first obviously adds more time and steps to your cooking process. This may not work with quick weeknight meals or when you’re short on time.
It Can Dilute the Flavor
Boiling leaches out some of the potatoes’ starch and flavor compounds into the cooking water. This subtly dulls their flavor versus cooking them unboiled.
It Makes Them Less Crispy
The extra moisture introduced by parboiling keeps potatoes from getting as crispy and browned during high heat cooking methods like roasting, frying, or sautéing.
When Should You Parboil Potatoes?
After weighing the pros and cons, here are the best instances for parboiling potatoes first:
- When making mashed potatoes or potato salad – the fluffier, evenly cooked texture works well here.
- When prepping potatoes ahead of time – parboil then simply reheat/finish cooking later.
- When slicing or dicing potatoes – boiling makes them easier to cut uniformly.
- For gratin or scalloped potatoes – parcooking helps them cook faster and more evenly after layering and baking.
When Should You Skip Parboiling Potatoes?
Here are the times when boiling potatoes first is unnecessary or counterproductive:
- For oven roasted or pan fried potatoes – dry heat crisps them up better without parboiling.
- For browned hash browns or home fries – you want crispy edges, so no pre-boiling.
- For potato wedges or steak fries – boiling softens the texture too much.
- In soup recipes – the potatoes will cook through fully during the long simmering time.
- When short on time – it’s an unnecessary extra step you can skip.
Tips for Parboiling Potatoes
If you do choose to parboil your potatoes, follow these tips for best results:
- Cut potatoes into same size pieces so they cook evenly.
- Start with cold water then bring to a boil. Don’t add potatoes to already boiling water.
- Boil for 10-15 minutes, no more than that.
- Use small amounts of water just to cover potatoes.
- Reserve the cooking liquid for more flavor.
- Spread potatoes in a single layer on a sheet pan to dry out.
How to Use Parboiled Potatoes
Once your potatoes are parboiled, there are a couple ways you can finish cooking them:
Roast Them
Toss parboiled potatoes with oil and seasonings then roast at 400°F until crisped and browned outside.
Sauté or Pan Fry Them
Fry parcooked potatoes in butter or oil over medium-high heat until golden brown.
Bake Them
Layer parboiled potatoes into a casserole dish then top with sauce and bake until tender.
Mash Them
Drain boiled potatoes then mash them with milk, butter, and seasonings for fluffy mashed potatoes.
Conclusion
Parboiling potatoes before roasting, mashing, or adding them to casseroles can help them cook faster and more evenly. But for recipes where you want browned crispy potatoes, it’s better to skip the boiling. Consider how you want your finished potato dish to turn out, then decide if parboiling works for your needs or not.
With the right techniques like starting in cold water, boiling briefly, and properly drying, parboiled potatoes can deliver great results. But don’t feel compelled to parboil every time – raw potatoes can work wonders in many dishes too.
So weigh your options and decide which method – to boil first or not to boil – makes most sense for the recipe at hand. Either way, you’ll end up with tender delicious potatoes to enjoy in all their forms!
Here is a summary table of when to parboil potatoes and when to cook them raw:
| Dish | Parboil First? |
|---|---|
| Mashed potatoes | Yes |
| Potato salad | Yes |
| Oven roasted potatoes | No |
| Hash browns | No |
| French fries | No |
| Potato soup | No |
| Scalloped potatoes | Yes |