Crab boils are a delicious summer tradition in many parts of the US, especially the South and Midwest. The seasoned water infuses incredible flavor into potatoes, corn, sausage, shrimp, and of course, crab. Getting the potatoes just right is key to a successful crab boil. Undercooked potatoes will be bland and hard, while overcooked spuds turn to mush. So how long do you boil potatoes for a crab boil?
The boiling time depends mainly on the size of the potatoes. Here are some general guidelines:
- Small new potatoes or cubed potatoes – 10-15 minutes
- Medium, quartered potatoes – 15-20 minutes
- Large, halved potatoes – 20-25 minutes
- Extra-large whole potatoes – 25-30 minutes
Potato variety also affects cooking time. Waxy potatoes like reds and Yukon Golds take less time than starchy russets. It’s best to start checking potatoes at the low end of the time range for their size. Test doneness by piercing them with a fork or knife tip – if it slides in and out without resistance they’re done.
A few other factors impact boiling time
- Water temperature – a rolling boil cooks faster than a simmer
- Number of potatoes – crowding lengthens cooking
- Altitude – above 3000 feet, water boils at a lower temp
Step-by-Step Method for Boiling Potatoes
Follow these steps for perfectly cooked crab boil potatoes every time:
- Start with a large pot and add 1-2 quarts cold water per pound of potatoes.
- Add crab boil seasoning like Old Bay according to package instructions.
- Bring the seasoned water to a rolling boil.
- Add the potatoes and keep at a steady boil.
- Start checking potatoes at the low end of time range for their size.
- Test for doneness by piercing with a fork.
- For best flavor, turn off heat and let soak 5-10 minutes before draining.
Pro tip: Add corn, sausage or seafood during the last 5 minutes so it doesn’t overcook.
Choosing the Best Potatoes
Opt for small, waxy varieties that hold their shape well during boiling:
- Red potatoes
- Yukon Gold potatoes
- Fingerling potatoes
- Baby potatoes
Large, starchy russets can be used too but may become mushy, especially if overcooked. Waxy potatoes resist breaking down.
Flavor Absorption Tips
To get the most flavor infusion into the potatoes:
- Cut large potatoes into even 1-2 inch chunks
- Start with potatoes in cold seasoned water
- Let potatoes soak for 5-10 minutes after turning off heat
Serving Up Your Boiled Potatoes
Once boiled to perfection, there are endless ways to serve crab boil potatoes:
- Toss with butter, lemon juice and parsley
- Season with Cajun spice, black pepper or hot sauce
- Offer melted butter, cocktail sauce or garlic aioli for dipping
- Pile high on a platter with other boil ingredients
Crab boil potatoes make the perfect accompaniment for seafood, sausage, corn and more. Adjust boiling times as needed and use a fork to test for doneness. Soon you’ll be a pro at cooking the perfect crab boil potatoes!
Frequently Asked Questions
What’s the best potato type for crab boils?
Go with small, waxy varieties like red, Yukon gold or baby potatoes. Their firm flesh holds up well to boiling.
Should you peel potatoes before boiling?
Peeling is optional – skins add nutrients and texture. Gently scrub unpeeled potatoes.
Can you reuse crab boil seasoning?
Yes! Bring seasoned water to a boil before adding more potatoes to infuse flavor. Add more seasoning as needed.
What other seasonings complement crab boil?
Cajun spices, garlic powder, cayenne, lemon juice, bay leaves all add great flavor. Get creative!
How can you tell when potatoes are done?
Potatoes are done when a fork or knife pierces them easily with no resistance. If the fork doesn’t slide out cleanly, they need more time.
Should you soak potatoes after boiling?
Yes, letting them soak 5-10 minutes allows potatoes to finish cooking and absorb flavor.
Can you boil potatoes a day ahead?
Yes. Cool quickly in an ice bath after boiling, refrigerate, then reheat before serving.
Perfectly cooked potatoes take your crab or crawfish boil to the next level. Adjust boiling times based on size, test doneness with a fork, and soak after cooking for maximum flavor. Soon, you’ll be an expert at crab boil potatoes!
Low Country Boil Recipe
- 1 (3-ounce) package extra-spicy boil-in-bag shrimp-and-crab boil
- 1 (12-ounce) bottle pale ale beer
- 1 lemon, cut in half
- 3 pounds baby red potatoes
- 2 pounds mild or hot smoked sausage, cut into 2-inch pieces
- 6 ears fresh corn, cut in half
- 2 pounds unpeeled, medium-size raw shrimp
- 2 pounds fresh crawfish
- Cocktail sauce, tartar sauce, and hot sauce, for serving
- Combine first 3 ingredients and 5 quarts water in a 12-quart covered stockpot. Bring to a rolling boil over medium heat. Add potatoes and sausage; cover and cook 10 minutes. Add corn; cover and cook 5 minutes.
- Add shrimp and crawfish; cover and cook 2 minutes. Remove from heat. Let stand, covered, 10 minutes. Drain. Serve with cocktail sauce, tartar sauce, and hot sauce.