Understanding What Kind of Potato is Lowest in Potassium? for a Renal Diet

October 10, 2025 •

3 min read

While potatoes are a rich source of potassium, containing more of the mineral than a banana, not all varieties or preparations are equal in their potassium content. Understanding what kind of potato is lowest in potassium? is less about the variety and more about the preparation method, a crucial fact for those managing a low-potassium diet, such as individuals with chronic kidney disease (CKD).

Quick Summary

The lowest potassium potato depends primarily on preparation, not the variety, due to effective leaching techniques. Canned potatoes and certain varieties start with slightly lower levels, but double-boiling is the most effective method for reducing potassium content regardless of the type.

Key Points

Preparation is King: The specific cooking method, not the potato variety, is the most important factor for reducing potassium content.
Double-Boiling Technique: Peeling, cutting into small pieces, and boiling twice in fresh water is the most effective method for leaching out potassium, potentially reducing it by over 50%.
Canned is Low: Drained and rinsed canned potatoes are a convenient, low-potassium option due to the processing they undergo.
Sweet Potatoes Are Lower: Sweet potatoes naturally contain less potassium than many white potato varieties, but still require proper preparation for a very low-potassium diet.
Monitor Portion Size: Even after leaching, double-boiled potatoes still contain some potassium, making portion control essential for a balanced renal diet.
Peel for Removal: Peeling potatoes before cooking is crucial for the leaching process, as the skin contains a high concentration of potassium.
Flavor Over Variety: Since preparation is most important, you can choose any potato variety and prepare it using the double-boil method to achieve a lower potassium result, allowing for variety in taste and texture.

The Truth Behind Potato Varieties and Potassium

When it comes to the potassium content of potatoes, the variety matters less than the preparation method. While studies have shown slight variations in raw potassium levels among different types—for example, one study found Idaho (Russet) potatoes to have lower raw potassium than Purple Viking—the initial values are still considered high for individuals on a restricted diet. For this reason, focusing on cooking techniques that actively reduce potassium is more impactful than choosing a specific type.

Why Cooking Method is Key for a Low-Potassium Diet

Potassium is a water-soluble mineral, meaning it can be drawn out of the potato by leaching into water during the cooking process. Renal dietitians have long recommended specific methods to reduce the potassium load in potatoes. The most effective method is known as 'double boiling' or 'leaching,' which can reduce potassium content by 50% or more.

Comparing Raw Potassium Levels: A Starting Point

Before cooking, some varieties do start with a lower potassium count. However, this is just the baseline. A study published in the Journal of Renal Nutrition evaluated the potassium content of six raw potato varieties and found notable differences.


Potato Variety	Raw Potassium (mg/100g)
Idaho (Russet)	295 mg
Red Bliss	316 mg
White Rose	319 mg
Russian Banana Fingerling	381.7 mg
Yukon Gold	404.3 mg
Purple Viking	448.1 mg

It is important to note that even the lowest of these raw values, the Idaho potato at 295 mg/100g, is still too high for most low-potassium diets without further preparation.

The Leaching and Double-Boiling Method

For those who need to minimize potassium intake, the double-boiling method is the gold standard. This process effectively pulls a significant amount of the mineral from the potato, making it a safer option for those with kidney disease.

Steps for Double-Boiling Potatoes:

Peel and Cut: Peel the potato and cut it into small, thin slices, cubes, or shreds. Smaller pieces allow for maximum surface area and better potassium removal.
Initial Boil: Place the potato pieces in a large pot of water (using at least four times as much water as potatoes). Bring to a boil and cook for 8-10 minutes.
Drain and Rinse: Drain the water and rinse the potatoes with warm water. Discard the cooking water, as it is now high in leached potassium.
Second Boil: Return the potatoes to the pot with a fresh pot of water. Boil again until the potatoes are tender.
Prepare: Drain and prepare the potatoes as desired. Do not use the cooking water for gravies or sauces, and always be mindful of portion size.

Canned Potatoes: A Convenient Low-Potassium Choice

Canned potatoes offer a naturally lower potassium option due to the canning process, which includes a soaking and boiling stage. Draining and rinsing canned potatoes can further reduce their potassium content to a very low level. This is an excellent option for convenience and minimal preparation.

Nutritional Considerations Beyond Potassium

While potassium reduction is the primary goal for certain diets, potatoes offer other valuable nutrients. They are a good source of vitamin C and a quality carbohydrate. Both white and sweet potatoes provide these benefits, though sweet potatoes contain significantly more vitamin A. For those not on a potassium-restricted diet, leaving the skin on provides extra fiber and nutrients.

Sweet Potatoes vs. White Potatoes: What’s Lower?

Many people wonder if sweet potatoes are a lower-potassium alternative. A medium white potato (around 148g) has about 620 mg of potassium, while a medium sweet potato (around 130g) has about 440 mg. Therefore, sweet potatoes do start with a lower potassium content than many white potatoes. However, they are not potassium-free and still benefit from the double-boiling technique if a significantly lower level is required.

Conclusion: The Final Verdict on Low-Potassium Potatoes

For those needing to restrict potassium intake, the answer to "What kind of potato is lowest in potassium?" is not a specific variety, but rather a method of preparation. While options like canned potatoes offer a convenient low-potassium starting point, the most effective strategy for any fresh potato is the double-boiling technique. This process, combined with careful portion control, allows individuals on restricted diets to safely enjoy the taste and texture of potatoes. Always consult a healthcare provider or a renal dietitian for personalized dietary advice, especially concerning kidney health. The key takeaway is to prepare smart, not just pick the right variety.

Visit DaVita.com for more detailed information on renal diet tips.

Frequently Asked Questions

Yes, soaking alone can remove some potassium, but it is less effective than double-boiling. For best results, cut peeled potatoes into small pieces and soak them in a large pot of water before cooking.

Sweet potatoes generally contain less potassium than many white potatoes, so they can be a better starting point. However, sweet potatoes still contain a moderate amount of potassium and can be double-boiled to further reduce the content.

Yes, but with caution. To make homemade french fries or wedges lower in potassium, you must first perform the double-boiling or soaking method. Frying alone does not leach potassium and can actually concentrate the mineral due to water loss, so proper pre-treatment is essential.

The amount varies, but a medium-sized white potato can contain over 600 mg of potassium. This is why preparation is so important for those on a low-potassium diet.

The double-boiling method involves peeling and dicing a potato, boiling it in a large pot of water, draining the water, and then boiling it again in fresh water until tender. This process effectively leaches potassium from the potato.

Yes, with the right preparation. By using leaching and double-boiling methods, potatoes can be made safe for consumption by many patients with chronic kidney disease. Always consult with a doctor or renal dietitian for specific dietary needs.

Yes, you must peel potatoes to effectively reduce potassium. Much of the mineral and other nutrients are concentrated in the skin, so peeling is a necessary first step before leaching.