Small whole potatoes usually take about 12–15 minutes of gentle boiling in salted water, or until they are fork-tender all the way through.

Basic timing

  • For 1-inch “baby” or very small potatoes: simmer 12–15 minutes once the water reaches a boil.
  • For slightly larger “small” potatoes (around 2 inches): plan on 15–20 minutes.
  • Always test doneness by poking with a fork or small knife; it should slide in easily to the center.

Simple step-by-step

  1. Rinse and scrub the small potatoes; leave skins on.
  1. Put them in a pot, cover with cold water by about an inch, and add salt (about 1 teaspoon per quart of water).
  1. Bring to a boil, then lower to a gentle simmer so the skins don’t split too aggressively.
  1. Start checking at 10–12 minutes; most small potatoes finish between 12–15 minutes.
  1. Drain well and toss with butter, olive oil, herbs, or seasoning while still hot.

Tips for perfect texture

  • Cut any noticeably larger potatoes so pieces are a similar size; this keeps cooking time even.
  • If they are falling apart when drained, they were boiled a bit too long; reduce the time by a few minutes next batch.
  • For potato salad, many cooks stop when the potatoes are just tender so they hold their shape better when mixed.

Information gathered from public forums or data available on the internet and portrayed here.