Quick Answer
Salting the water when boiling potatoes is recommended for a few reasons: it seasons the potatoes throughout, it raises the boiling temperature so the outsides don’t overcook before the insides are done, and it infuses a bit of flavor into the potato flesh. A good guideline is 1 tablespoon of salt per quart of water.
What Difference Does Salting the Water Make?
There are a few reasons why it’s beneficial to salt the water when boiling potatoes:
Seasons Throughout
One of the main reasons to salt the boiling water is so the salt penetrates the potatoes and seasons them throughout. If you only salt the outside of boiled potatoes, you’ll get pockets of seasoned and unseasoned potatoes. Salting the water ensures even seasoning distribution.
Raises Boiling Temperature
Dissolving salt in the water raises the boiling temperature slightly. For water, the boiling point is 212°F (100°C) at standard pressure. A solution of 1% salt raises the boiling temp to around 213°F (101°C). This higher temperature helps the potato flesh cook through before the outsides get overcooked and mushy.
Infuses Flavor
The salty water penetrates into the potato a bit and infuses some subtle seasoning into the potato itself. This enhances the flavor compared to an unsalted boiled potato.
How Much Salt Should I Use?
A good guideline is 1 tablespoon of salt per quart of water. For a large pot of water, use about 1 tablespoon per potato. Kosher salt and table salt work equally well.
The goal is for the water to taste lightly seasoned, perhaps like the salinity of pasta water. You don’t want the water extremely salty where it overpowers the potato flavor.
Always remember you can add more salt later if needed. It’s difficult to correct oversalted potatoes!
What Kind of Salt Works Best?
Kosher salt and table salt are most common for salting boiling water. Kosher salt has a milder saltiness from its larger crystal size, while table salt has a sharper salt flavor. Use whichever you have on hand.
Sea salt and Himalayan pink salt also work. Their coarser crystals take a bit longer to dissolve. If using these salts, add them earlier so they fully incorporate into the water.
Avoid specialty finishing salts like flaky sea salts or smoked salt. Their delicate crystals and flavors will dissipate in the boiling water. Use those salts to finish the potatoes instead.
When Should I Salt the Water?
For optimal distribution, add salt before bringing the water to a boil. The salt will fully incorporate as the water heats up.
You can add it after boiling starts, but stir well to help dissolve the salt. It may take a minute or two to fully integrate.
Don’t add salt with the potatoes. By then it’s too late for even seasoning penetration. Always add salt first.
Should I Soak Potatoes in Salted Water?
Soaking cut potatoes in salted water before cooking is not recommended. Salting thin-sliced potatoes will result in over-seasoned and mushy results. The high salt concentration will draw out moisture.
Soaking whole unpeeled potatoes can lead to overly salty skins and uneven seasoning.
How Does Salt Affect Boiling and Cooking Time?
Salting the water may increase cooking time slightly, especially for large batches using a lot of salt. The higher boiling point means it will take a bit longer for the water to come to a boil.
Once at a boil, the cooking time will largely remain the same. But the higher temperature helps the potatoes cook through more gently.
Monitor the doneness of potatoes carefully to avoid overcooking. Use a fork or knife tip to test, as salted water makes it harder for them to float when done.
Should You Salt Other Cooking Water?
Besides potatoes, it’s common to salt the cooking water for:
- Pasta – helps season pasta from the inside out
- Rice – adds subtle flavor
- Corn on the cob – lightly seasons and helps corn retain sweetness
- Vegetables like carrots, green beans, etc – infuses some seasoning into the vegetables
Use salt judiciously in these cases. Start with 1/4 to 1/2 teaspoon per quart of water and adjust to taste. Monitor cooking time as needed.
Some delicate vegetables like peas and asparagus cook so quickly that salting has minimal effect. Add salt as needed after cooking instead.
Does Salting Work for All Methods?
Salting boiling water works best for potatoes boiled in water on the stovetop. Other cooking methods will need modified seasoning approaches:
Baked Potatoes
No need to salt the potato itself. Lightly salt the skin before baking, and salt the flesh after cooking.
Microwaved Potatoes
No prep needed. Follow standard microwaving technique, then season with salt after cooking.
Air Fryer Potatoes
Toss raw potatoes with oil and salt before air frying. Air flow will distribute seasoning.
Mashed Potatoes
Salt the potatoes while mashing them. This evenly distributes seasoning.
Fried Potatoes
Salt during the frying process for even coverage.
What About Adding Other Flavorings?
Besides salt, other ingredients can be added to boiling water for extra flavor:
Herbs
Try fresh herbs like rosemary, thyme, sage, etc. Use about 1 tablespoon per quart of water. Remove before draining potatoes to avoid soggy herbs sticking to the potatoes.
Spices
Whole spices like peppercorns, coriander seeds, etc can infuse subtle flavor. Use sparingly, around 1/4 teaspoon per quart of water.
Garlic
Add 2-3 smashed garlic cloves (no need to peel). Imparts a light savory garlic note.
Onion
An unpeeled onion can add subtle sweetness. Remove before draining.
Lemon
A squeeze of lemon juice brightens the water. About 1 tablespoon per pot is plenty.
Pro Tips
Here are some top tips for properly salting boiling potatoes:
– For peeled potatoes, start checking doneness early to avoid overcooking. Salted water makes it harder for them to float.
– To avoid mushy overcooked potatoes, err on the side of less salt, around 3/4 tablespoon per quart.
– For extra flavor, try chicken or vegetable broth instead of plain water. Use salt for seasoning.
– Add aromatics like garlic and herbs, but remove before draining to avoid sticking.
– If serving buttered potatoes, use less salt in the water since butter contains salt.
– For red potatoes with skins, salt the water well but do not soak. The skin prevents over-salting.
Common Questions
Here are answers to some frequently asked questions about salting boiling potato water:
Does salt actually make the water boil faster?
No, salt does not make water boil faster. In fact it can increase boiling time slightly due to the elevated boiling point. What salt does do is help potatoes cook more evenly with less risk of overcooking.
Can I use baking soda instead of salt?
Baking soda can produce a bitter taste. It’s better to use a natural salt like kosher or sea salt to salt the cooking water.
What about adding vinegar or lemon juice to the water instead of salt?
Lemon juice or vinegar help maintain potato color but do not sufficiently season or flavor potatoes. Salt is still needed for the best results.
Is salted potato water safe for dogs to drink?
In moderation, the lightly salted potato water is generally safe for dogs. To be extra safe, you can drain off some of the excess salt before offering it.
Can I reuse potato water to boil more potatoes?
It’s best to use fresh water each time to control the salt and starch levels. Reusing water can lead to uneven cooking.
The Science of Salting Potato Water
Here is a deeper look at the science behind salting potato cooking water:
Osmosis
The salt water has a higher concentration of salt than the potato flesh. This creates an osmotic pressure that draws moisture and salt into the raw potato to reach an equilibrium.
Boiling Point Elevation
Adding salt to water lowers the water’s freezing point and increases its boiling point through a property called boiling point elevation. For water, the boiling point rises approximately 1.85°F for every 1% salt added.
Specific Heat Capacity
Salt water has a higher specific heat capacity than plain water. This means salted water can absorb more heat energy before reaching the boiling point. This helps prevent temperature spikes that can overcook potato exteriors.
Diffusion
As the potato cooks, the salty water also diffuses into the potato through diffusion down the concentration gradient between the intercellular fluids and external boiling water. This infuses salt throughout the entire potato for even seasoning.
| Salt Concentration | Effect on Potatoes |
|---|---|
| 1 Tbsp per Quart | Light seasoning throughout |
| 2 Tbsp per Quart | Moderately seasoned throughout |
| 3 Tbsp per Quart | Very salty throughout |
| 4+ Tbsp per Quart | Unpleasantly salty and harsh |
Conclusion
Salting the water when boiling potatoes is highly recommended. The small amount of added salt seasons the potatoes throughout while also helping them cook more evenly. Just 1 tablespoon of salt per quart of water is all it takes to emphasize the natural flavor of the potatoes. While not strictly necessary, salting the boiling water can take your spuds from bland to grand!