Which Potato Has the Lowest Amount of Potassium?

October 20, 2025 •

3 min read

While all potatoes are generally considered a high-potassium food, studies have shown that some varieties contain less potassium than others. Specifically, research indicates that the Idaho potato, also known as the Russet, has a lower potassium count in its raw form compared to other varieties like the Yukon Gold or Purple Viking. However, the most significant factor in reducing a potato's potassium content is not the variety, but the cooking method used.

Quick Summary

This guide reveals that raw Idaho potatoes naturally have a lower potassium count than many other varieties. It also details the double-boiling method, a powerful technique that can reduce the potassium content in any potato by a significant amount, making it a safer option for those on a low-potassium diet.

Key Points

Idaho Potato: Raw Idaho (Russet) potatoes have been found to have a lower initial potassium content compared to other varieties.
Double-Boiling: The most effective method for significantly reducing a potato's potassium is double-boiling, which can remove up to 50% or more of the mineral.
Canned Potatoes: Drained and rinsed canned potatoes are a convenient, low-potassium option, as the canning process leaches out much of the mineral.
Avoid Baking and Steaming: Cooking methods like baking or steaming should be avoided, as they trap the potassium within the potato.
Cut into Small Pieces: For the best results when double-boiling, cut potatoes into small, uniform pieces (slices, cubes, or shreds).
Consult a Dietitian: It is crucial to consult with a healthcare provider or renal dietitian for personalized dietary advice, especially for those with kidney-related health concerns.

Variety Is Only Part of the Equation

Determining which potato has the lowest amount of potassium requires looking beyond just the type of potato. While some raw varieties, like the Idaho (Russet), have been found to have a lower mean potassium content compared to others, such as the Purple Viking or Yukon Gold, these differences are less impactful than the method of preparation. For individuals on potassium-restricted diets, such as those with kidney disease, preparing the potatoes correctly is the most effective strategy for reducing potassium levels.

The Double-Boiling Method for Low-Potassium Potatoes

The most recommended method for reducing a potato's potassium content is a process often called "double-boiling" or leaching. Potassium is water-soluble, meaning it dissolves in water. By peeling, cutting, and boiling potatoes twice, a significant amount of the mineral is removed.

Here is a step-by-step guide to the double-boiling method:

Peel the potatoes completely and cut them into small pieces (slices, cubes, or shreds). Smaller pieces allow for more potassium to leach out.
Rinse the cut potatoes thoroughly under running water.
Place the potato pieces in a large pot with a high ratio of water to potatoes (at least 4:1) and bring to a boil.
Boil the potatoes for 10 minutes.
Drain the water and discard it. This water contains a large portion of the potassium that has been removed.
Add fresh, hot water to the pot and bring it to a second boil. Cook until the potatoes are tender.
Drain the second batch of water and proceed with your recipe. This double-cooked potato is now significantly lower in potassium.

Canned and Other Low-Potassium Options

For those seeking even simpler low-potassium solutions, canned potatoes are an excellent choice. The canning process involves soaking and boiling, which naturally leaches out much of the potassium. By draining and rinsing canned potatoes before use, you can reduce their potassium content even further. A 1/2-cup serving of drained canned potatoes can contain as little as 206 mg of potassium, a far cry from the 700+ mg found in a baked Russet.

Additionally, homemade potato wedges made from double-boiled potatoes are a great option, offering a lower potassium alternative to pre-packaged or restaurant versions. Even frozen french fries, which are typically high in potassium, can be made into a lower-potassium food by soaking and boiling them before frying.

Comparison Table: Potassium Content by Potato Variety and Preparation


Potato Type	Preparation Method	Approximate Potassium (mg) per 100g
Idaho (Russet)	Raw	295
Red Bliss	Raw	316
White Rose	Raw	319
Yukon Gold	Raw	404
Purple Viking	Raw	448
Canned	Drained and rinsed	105–118
Any Variety	Double-boiled	~150–200

Cooking Methods to Avoid

When aiming for a low-potassium diet, it is crucial to avoid certain cooking methods that do not remove potassium effectively. Baking, steaming, and microwaving potatoes do not allow the mineral to leach out, leaving the potassium content high. Jacket potatoes, frozen instant mash, and most manufactured potato products (like some hash browns or frozen wedges) should also be avoided as they have high potassium levels.

Making Informed Choices

Choosing a low-potassium potato is about making informed decisions about both the potato variety and its preparation. While the raw Idaho potato starts with a lower potassium base, the real magic happens in the kitchen. Employing the double-boiling technique allows you to enjoy any potato variety safely on a restricted diet. By understanding the nutritional impact of different cooking methods, individuals can make delicious and healthy potato dishes that meet their dietary needs.

Conclusion

While a specific potato variety like the Idaho (Russet) may start with a slightly lower raw potassium content than others, the most effective way to reduce potassium is through preparation. The double-boiling technique is a highly effective method for lowering potassium levels in any potato, and canned potatoes are also a reliable low-potassium option. By focusing on cooking methods over variety, individuals can enjoy potatoes as part of a low-potassium diet. Always consult a healthcare professional or dietitian to ensure your dietary choices are appropriate for your specific health needs.

Visit the National Kidney Foundation's guide to a low-potassium diet for more information

Frequently Asked Questions

Studies have found that the Idaho potato (often called Russet) has the lowest mean potassium content in its raw form compared to other common varieties like Yukon Gold, Purple Viking, and Red Bliss.

Yes, regardless of the variety, you can significantly lower the potassium content by using the double-boiling method. This involves peeling, cutting into small pieces, and boiling the potatoes in two separate batches of water, which leaches out the water-soluble potassium.

No, a medium-sized white potato can have more potassium than a medium sweet potato, but both are considered high-potassium foods. The preparation method is still the most important factor in reducing potassium levels for either type of potato.

Yes, canned potatoes are a lower-potassium option because the canning process leaches out much of the mineral. For an even lower potassium meal, drain the liquid from the can and rinse the potatoes thoroughly before using.

You should avoid baking, microwaving, or steaming potatoes, as these methods trap the potassium inside. Cooking in high volumes of water, such as boiling, is the most effective way to remove it.

While soaking potatoes, especially when cut into small pieces, can help remove some potassium, it is not as effective as the double-boiling method. The best practice is to soak and then double-boil for the greatest potassium reduction.

To make low-potassium mashed potatoes, use the double-boiling method on peeled and cubed potatoes. Once fully cooked and drained, mash them with low-sodium ingredients like low-sodium broth or unsalted margarine instead of high-potassium options like milk.