Potato Cooking Time Calculator
Get exact cooking times for any potato type and method — boiling, baking, roasting, steaming, or microwaving.
Metric and imperial sizes.
Potato cooking time depends on three key factors: the cooking method, the size of the potato (or pieces), and the variety. Getting these right means consistently perfect potatoes — no undercooked centers or mushy overcooked exteriors.
Potato varieties and their best uses:
- Russet (floury): High starch, low moisture. Best for baking, mashing, and frying. Breaks down when boiled — great for mashed potato but falls apart in salads.
- Yukon Gold / all-purpose: Medium starch. Versatile — works well for boiling, roasting, or mashing. Holds shape better than Russet.
- New potatoes / baby potatoes: Low starch, waxy. Hold their shape perfectly — ideal for salads, boiling, and roasting whole.
- Red potatoes: Waxy, low starch. Best for boiling and potato salads.
- Fingerlings: Thin-skinned, waxy. Great roasted whole or halved.
Cooking method guide:
Boiling (whole): Small (50–75g / 2–3oz): 15–20 minutes Medium (150–200g / 5–7oz): 25–35 minutes Large (300g+ / 10oz+): 40–50 minutes Start in cold water, bring to boil, then simmer. They’re done when a knife inserts without resistance.
Baking (whole, oven at 200°C / 400°F): Medium: 45–60 minutes Large: 60–75 minutes Pierce skin first. Rub with oil and salt for crispy skin.
Roasting (cut into chunks, 200°C / 400°F): 2.5cm (1 inch) chunks: 30–40 minutes 5cm (2 inch) chunks: 40–50 minutes Parboil for 5 minutes first for extra-crispy results.
Steaming (pieces): Small cubes (1.5cm / ½ inch): 10–15 minutes Medium chunks: 20–25 minutes
Microwave (whole): Medium potato: 5–8 minutes (flip halfway) Large potato: 8–12 minutes (flip halfway) Pierce 10 times with a fork first to prevent exploding.
Doneness test: Always test with a thin knife or skewer — it should slide in and out without resistance at the thickest point.