All 68 dishes / Boiled potatoes
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
This is measured from the boil. Bringing a pan up from cold adds roughly ten minutes on top and varies with your pan and your hob, which is why the app asks you to say when it gets there rather than guessing.
Sensei times the thickest part. Even sizes matter more than small sizes.
Floury potatoes fall apart sooner — they cook faster and overcook faster.
Drain and steam-dry in the empty pan for a minute — wet potatoes make watery mash.
| How are they cut? | What kind? | What are they for? | From the boil |
|---|---|---|---|
| Whole baby / new potatoes | Waxy (new, Charlotte, red) | Salad — holding their shape | 16:45 |
| Whole baby / new potatoes | Waxy (new, Charlotte, red) | Just tender | 19:45 |
| Whole baby / new potatoes | Waxy (new, Charlotte, red) | Mashing | 23:45 |
| Whole baby / new potatoes | Floury (Maris Piper, russet, King Edward) | Salad — holding their shape | 15:15 |
| Whole baby / new potatoes | Floury (Maris Piper, russet, King Edward) | Just tender | 17:45 |
| Whole baby / new potatoes | Floury (Maris Piper, russet, King Edward) | Mashing | 21:15 |
| Halved | Waxy (new, Charlotte, red) | Salad — holding their shape | 18:45 |
| Halved | Waxy (new, Charlotte, red) | Just tender | 22:00 |
| Halved | Waxy (new, Charlotte, red) | Mashing | 26:15 |
| Halved | Floury (Maris Piper, russet, King Edward) | Salad — holding their shape | 16:45 |
| Halved | Floury (Maris Piper, russet, King Edward) | Just tender | 19:45 |
| Halved | Floury (Maris Piper, russet, King Edward) | Mashing | 23:45 |
| Quartered | Waxy (new, Charlotte, red) | Salad — holding their shape | 15:00 |
| Quartered | Waxy (new, Charlotte, red) | Just tender | 17:30 |
| Quartered | Waxy (new, Charlotte, red) | Mashing | 21:00 |
| Quartered | Floury (Maris Piper, russet, King Edward) | Salad — holding their shape | 13:30 |
| Quartered | Floury (Maris Piper, russet, King Edward) | Just tender | 15:45 |
| Quartered | Floury (Maris Piper, russet, King Edward) | Mashing | 19:00 |
| Large chunks | Waxy (new, Charlotte, red) | Salad — holding their shape | 22:00 |
| Large chunks | Waxy (new, Charlotte, red) | Just tender | 26:00 |
| Large chunks | Waxy (new, Charlotte, red) | Mashing | 31:15 |
| Large chunks | Floury (Maris Piper, russet, King Edward) | Salad — holding their shape | 19:45 |
| Large chunks | Floury (Maris Piper, russet, King Edward) | Just tender | 23:15 |
| Large chunks | Floury (Maris Piper, russet, King Edward) | Mashing | 28:00 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.