How to Blanch Potatoes (Step-By-Step with Photos and Video)

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Learn how to blanch potatoes in a few simple steps. A must-know technique for any potato lover!

Prep: 15

Cook: 10

Total: 25

Recipe makes approximately 8 servings

Get Recipe Ingredients

Regardless of potato type, begin by washing potatoes well under running water and scrubbing potatoes with scrub brush, dish towel, or hands to remove any dirt.
Peel potatoes completely, then chop potatoes into pieces of any size or any shape. For general use, chop potatoes into small chunks or 2-inch cubes as pictured. For fries, cut potatoes into wedges.
Place potatoes in large pot. Sprinkle salt over potatoes then fill pot with enough water that waterline sits approximately 1 inch above tops of potatoes.
Heat pot over high heat. Once water begins to simmer, immediately reduce heat to medium-low and maintain simmer. Do not boil water.
Simmer potatoes 8 minutes, then test potatoes with fork. Continue simmering up to 12 minutes, testing potatoes often, until tines of fork can pierce potatoes with some resistance. Note: if fork can easily pierce potatoes, potatoes are overcooked.
When desired doneness is achieved, immediately pour water and potatoes into colander. Drain potatoes well, then use as desired. Note: if not using potatoes immediately, transfer potatoes to large bowl filled with ice and water. Let potatoes rest in ice bath 5 minutes, then drain water, dry potatoes with paper towels, and transfer to airtight container.

Peeling Potatoes: You can leave the skins on the potatoes if you prefer, but that will make the blanching process take a little longer. Totally up to you! If you leave the skins on, be sure they're washed well.
Draining: If the pot is too heavy for you to comfortably pour the water into a colander, use a slotted spoon to move the blanched potatoes from the pot to the colander.