Why you should never cook potatoes in water

The method that brings out more flavor

Then there is the oven, where potatoes become very different. Baking them whole gives you a fluffy center and a skin that can turn crisp. Roasting chopped potatoes creates browned edges and a deeper, toastier flavor that boiling simply cannot produce. Toss them with oil, spread them out so they are not crowded, and let the dry heat do the work.

An air fryer works in much the same way for smaller batches. Cubes, wedges and baby potatoes can become crisp outside while staying soft inside, often faster than a full oven. Just remember that the cooking method is only part of the health picture: adding large amounts of oil, butter or salt can matter more than whether you boiled, steamed or roasted the potato in the first place.

So should you truly “never” cook potatoes in water? No. Boiling is convenient, familiar and useful for mash, soups and other dishes. A better rule is not to boil by default. If you want to keep more flavor and reduce the loss of water-soluble nutrients, try steaming, microwaving, baking or roasting instead. And when you do boil, use larger pieces, keep the skin on when suitable, and cook only until tender.