TempoLife › Cooking times and temperatures › boiled-potatoes
How to cook boiled potatoes
Start in cold water so they cook evenly from the outside in.
Times and temperatures
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Boil (chopped) | Simmer | 15–20 min | Until a knife slides in easily. |
| Boil (whole, small) | Simmer | 20–25 min | Larger potatoes take longer. |
How to tell when it is done
Judge boiled potatoes by texture and appearance rather than a fixed temperature — the notes in the table point to what to look for. Thickness, quantity and your equipment all shift the timing, so check a little early the first time.
Other foods
Chicken breast
A lean cut that dries out if overcooked — cook to temperature, not to the clock.
Chicken thigh
More forgiving than breast; stays juicy and takes a little longer.
Whole roast chicken
Roast time scales with weight; the thigh is the last part to finish.
Salmon fillet
Quick to cook; done when it turns opaque and flakes with a fork.
White fish (cod)
Delicate and fast; overcooking makes it rubbery.
Steak
Doneness is all about internal temperature; rest it before cutting.
A general cooking guide, not a food-safety guarantee. For meat, fish and eggs, use a thermometer and the safe temperatures above.
Source: Safe internal temperatures follow standard food-safety guidance (FoodSafety.gov / USDA). Times are general cooking guides. · checked 2026-09-04
Frequently asked questions
How long do you cook boiled potatoes?
Boil (chopped): 15–20 min at Simmer. Times vary with thickness and equipment, so check it is done.
Can I use an air fryer or oven instead?
Often yes — see the table above for each method's time and temperature. Air fryers usually run a little faster than a conventional oven.
From the pan to your food diary
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