The Fastest Way To Cook Potatoes

1. Steaming Rather Than Boiling The Potatoes 

In a fraction of the time, steaming offers all the advantages of boiling—no need for cooking oils and minimal cleanup. Why? You're not waiting for the entire pot of water to boil; only a small quantity. Try steaming potatoes instead of boiling the next time you're preparing potatoes for another recipe or simply softening them on their own. Another benefit? Steam, as opposed to a large pot of boiling water, won't significantly weaken the flavor of the potatoes.

This is how you do it: In the bottom of the saucepan or pan under the steamer, using 1/2 inch of water (add a few more splashes if the pot starts to dry out).

2. Reduce Their Size 

Although it may seem apparent, breaking a potato into smaller pieces will help it cook more quickly. This is essential if you're making hash in a skillet and want to keep the potatoes cooking at roughly the same rate as the onions and peppers. Just make sure you cut the potatoes into pieces that are all the same size.

To use in salads like a dressed potato salad or green bean Niçoise, chop smaller varieties like young potatoes in half or quarters before cooking. Another advantage of taking a few minutes to chop those potatoes? The potatoes will better absorb sauces and garnishes after being cut into slices and cooked, enhancing the flavor of everything from potato salad to pan-fried potatoes.

3. Microwave-Aid Parcook 

Although you can't rely on the microwave to fully cook a potato (believe me, I tried), you can rely on it to soften it in preparation for baking in the oven or smashing and roasting it. 

This is how you do it: Simply poke a few holes with a fork in a couple potatoes, microwave on high for 3–4 minutes, flipping once. There you have it—instantly prepared potatoes.

4. Employ a Larger Pan (or roast on a wire rack) 

Your potatoes will absorb more heat if they are given greater room since more air may move around them. The outcome? quicker cooking A further method to expedite cooking? For optimal hot-air circulation, pile your cut-up, seasoned, and oiled potatoes on a wire rack placed over a rimmed baking sheet. If your oven has a convection option, that will also help you save some time.