The Best Potatoes for a Seafood Boil
Potatoes may not be the star of a seafood boil, but they are often one of the first things people reach for. The right potato stays tender, holds its shape, and absorbs the buttery seasoned sauce without turning into mashed potatoes in the pot.
1. Small Red Potatoes
Small red potatoes are a classic choice because their waxy texture helps them hold together during boiling. Their thin skins also mean you can cook them whole, which keeps prep simple.
2. Baby Potatoes
Mixed baby potatoes are another good option. They are already small and usually cook evenly when the pieces are similar in size. They also make portioning easy for a family-style boil.
3. Yukon Gold Potatoes
Yukon Golds have a naturally buttery flavor and creamy interior. Choose smaller Yukon Gold potatoes or cut larger ones into equal pieces. Because they are slightly softer than waxy red potatoes, keep an eye on them so they do not break apart.
Potatoes to Use Carefully
Large russet potatoes can work, but their high-starch texture is more likely to become fluffy and fragile. If russets are what you have, cut them into large, even chunks and avoid overcooking.
Tips for Better Seafood Boil Potatoes
- Keep pieces similar in size.
- Add potatoes before corn and seafood.
- Test with a fork instead of relying only on the clock.
- Stop cooking when they are tender but still intact.
- Drain well before adding seasoned butter.
Once the potatoes are cooked, coat them with melted butter and Chef Bae® Seafood Boil Seasoning.
For more ingredient ideas, see What’s Included in a Traditional Southern Seafood Boil?
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based chef, cookbook author, recipe developer, and founder of Chef Bae®. She shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks for home cooks who want bold flavor without complicated steps.