Potato Cooking Time Calculator

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.