Preferably boil the potatoes with their skins on. This way, the potatoes retain their flavor and vitamin content best. The nutrients cannot penetrate the skin, so they remain in the potato instead of being lost in the boiling water.

Rinse and scrub the potatoes free of soil. New potatoes only need to be rinsed and possibly scrubbed with a brush/scraped with a paring knife if the skin is a bit stuck.

Cut the largest potatoes in half. It's important that the potatoes are of the same size, so cut large potatoes in half once or twice. This way, they cook evenly, and you avoid having either undercooked or overcooked potatoes.

Use cold water with a handful of salt when boiling the potatoes. Boiled potatoes get the best texture and don't break as easily if you start boiling them in cold water with a good handful of salt added. Salt enhances the flavor and keeps the potatoes firm. Add water to cover the potatoes. It's also a good idea to put some herbs in the boiling water. For example, add a stalk of celery, parsley, or lovage, which gives the potatoes an extra good flavor.

Boil the potatoes over medium heat, they should never boil fiercely. Bring the potatoes to a boil over medium heat and let them simmer over low heat until tender. This takes about 15 minutes depending on their size. Stick a sharp knife into the potatoes and check if they're tender. The knife tip should slide out of the potato again without resistance. Older potatoes need to cook for about 20-30 minutes.

Drain the boiling water and peel the potatoes.