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Potatoes: raw to cooked weight
Raw and cooked, both ways
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An estimate from USDA data. Cooking time, heat and the piece itself move the result.
Potatoes: every method
| Method | Yield | 100 g raw | 150 g raw | 200 g raw |
|---|---|---|---|---|
| Boiled, peeled first | 92.1% | 92 g | 138 g | 184 g |
| Boiled, in the skin, peeled after | 90.1% | 90 g | 135 g | 180 g |
| Baked, eaten with the skin, any type | 82.6% | 83 g | 124 g | 165 g |
| Baked, eaten with the skin, russet | 83.8% | 84 g | 126 g | 168 g |
| Baked, eaten with the skin, red | 81.6% | 82 g | 122 g | 163 g |
| Baked, eaten with the skin, white | 75% | 75 g | 112 g | 150 g |
| Method | Raw, per 100 g | Cooked, per 100 g | Source |
|---|---|---|---|
| Boiled, peeled first | 77 kcal · 2.1 g protein | 86 kcal · 1.7 g protein | derived from dry matter · FDC 170026, FDC 170440 |
| Boiled, in the skin, peeled after | 77 kcal · 2.1 g protein | 87 kcal · 1.9 g protein | derived from dry matter · FDC 170026, FDC 170438 |
| Baked, eaten with the skin, any type | 77 kcal · 2.1 g protein | 93 kcal · 2.5 g protein | derived from dry matter · FDC 170026, FDC 170093 |
| Baked, eaten with the skin, russet | 79 kcal · 2.1 g protein | 95 kcal · 2.6 g protein | derived from dry matter · FDC 170027, FDC 170030 |
| Baked, eaten with the skin, red | 70 kcal · 1.9 g protein | 87 kcal · 2.3 g protein | derived from dry matter · FDC 170029, FDC 170435 |
| Baked, eaten with the skin, white | 69 kcal · 1.7 g protein | 92 kcal · 2.1 g protein | derived from dry matter · FDC 170028, FDC 170434 |
In USDA's data, potatoes peeled and then boiled keep about 92.1% of their raw weight, so 250 g raw comes out at about 230 g. Baked in the skin, they keep about 82.6%. Unlike rice or pasta, potatoes don't gain weight in USDA's entries: boiled potato flesh holds a little less water per 100 g than a raw potato.
Boiled or baked
Potatoes are about four fifths water, 79.3 g per 100 g raw. The converter keeps the dry part constant, the starch and everything else that isn't water, and follows the water:
- Boiled, peeled first: 92.1%. USDA's boiled flesh holds 77.5 g of water per 100 g.
- Boiled in the skin, peeled after: 90.1%.
- Baked, eaten with the skin: 82.6% for USDA's general entry. The oven dries the potato through its skin, down to 74.9 g of water per 100 g.
For baked potatoes USDA also has pairs by type: russet 83.8%, red 81.6% and white 75%. The type matters more than you might expect.
One thing to know about the boiled figures
USDA has no raw entry for peeled potatoes. The raw side of both boiled pairs is the whole potato with its skin, and the cooked side is the flesh alone. That makes the boiled figures rougher than the baked ones, which compare like with like. Weigh your own pot once, raw and boiled, and you will have a figure that fits your potatoes.
A worked example
Peel and boil 250 g of raw potatoes and expect about 230 g. The raw entry gives 193 kcal; the boiled entry, for 230 g, gives 198 kcal. The two views agree within 3%, because a potato loses almost nothing but water.
Should I weigh potatoes raw or cooked?
Raw is simpler for a pot you cook yourself: weigh the peeled potatoes before they go in and log the raw entry. For mash, weigh the finished pot too, since milk and butter add weight and energy of their own; the recipe-portion calculator splits it into portions.
Sources
- USDA FoodData Central, SR Legacy: potatoes, flesh and skin, raw, 170026; boiled without skin, flesh, 170440; boiled in skin, flesh, 170438; baked, flesh and skin, 170093; russet raw, 170027 and baked, 170030; red raw, 170029 and baked, 170435; white raw, 170028 and baked, 170434.
- The yields are derived from each pair's water content; the USDA Table of Cooking Yields for Meat and Poultry covers meat and poultry only.
For the rest of the plate, see chicken breast or the raw to cooked weight converter.