Papas Hervidas: Boiled Colombian Potatoes

Boiled Potato Recipe (Papas hervidas)

Papas Hervidas (Boiled Potatoes) are an essential, universally beloved side dish in Colombian and Latin American gastronomy. Simple, hearty, and incredibly versatile, these perfectly boiled potatoes act as the ultimate culinary blank canvas to accompany rich meats, heavy stews, and savory sauces.

The secret to this effortless 42-minute recipe is boiling the potatoes whole with their skins on in generously salted water, waiting to peel them until after they have cooled. This foolproof method ensures they absorb the perfect amount of seasoning while maintaining their shape beautifully!

Papas Hervidas (Boiled Potatoes)

The ultimate versatile Latin American side dish! Whole potatoes boiled in salted water until perfectly tender and fluffy.

Pin Receta

Prep Time 2

Cook Time 40

Total Time 42

Course Side Dish

Cuisine Colombian, Latin American

Servings 6 people

Ingredients

6 Large potatoes
Water
Salt

Instructions

Prep the potatoes: The very first step is to wash the potatoes thoroughly under cold water. If you notice any small sprouts or "eyes," remove them completely. Leave the skins on for boiling.
Submerge and season: Place the clean potatoes into a deep cooking pot. Add enough water to cover them completely, and then add a generous handful of salt.
Boil and test: Place the pot over high heat until the water comes to a rolling boil. Once boiling, reduce the heat to medium and let them cook. Use a knife or a fork to pierce them and test for doneness; depending on the exact size of the potatoes, this usually takes between 20 to 40 minutes.
Cool, peel, and serve: Once they are perfectly tender, remove the pot from the heat and let the potatoes rest until they are cool enough to handle safely. Peel the skins off by hand or with the help of a small knife, and they are ready to be served alongside your favorite main course!

Notes

Size Matters: Always try to boil potatoes of a very similar size in the same batch. If you mix small and large potatoes together, the small ones will overcook and disintegrate while the large ones will remain raw and hard in the center.
Peeling Hack: A fantastic trick is to make a thin, superficial cut around the circumference of the potato’s skin before placing it in the boiling water. This makes the skin slide right off effortlessly once they are fully cooked!