Potatoes are one the most useful vegetables on the planet. The Microwave potato is a versatile vegetable that can be used in many different dishes. It can be boiled or mashed, baked, or roasted.

Choosing Potatoes

You want the best potatoes for optimal results. Choose potatoes according to how they are used. Idaho and russet potatoes can be fried or baked, and are very starchy. The long white potatoes can be baked, fried, or cooked. Yukon gold, as well as other yellow potatoes, have low to moderate starch. They are suitable for baking, roasting, and mashing.

Round and white potatoes have more starch and less water than round and oval red and white potatoes. Boil, bake, or fry the potatoes. They should be firm, waxy potatoes. They can be boiled, roasted, or used in salads.

Here’s a quick guide on which types of potatoes are best paired with which cooking methods.

  • Peruvian for baking, long white and russet
  • Boiled: Round red and round white new potatoes
  • Fried: red or white potatoes
  • Russets, Peruvians (new potatoes), and Long Whites may be roasted.
  • Mashed: red and long white

How To Cook And Get Ready?

Here are some tips to make potato recipes easier and more delicious for each cooking method.

Baked Potatoes

  • Make multiple potatoes by placing them in muffin tins.
  • Bake at 425 F for 45-60 minutes for crispier skins.
  • Use leftover baked potatoes to make hashbrowns.
  • For crispy skins, rub oil, butter, or bacon grease onto potatoes before baking.
  • Olive oil and seasonings can be used to brush baked potatoes. 35 to 45 min at 425 F. Stir occasionally.
  • Apply olive oil to any skins left over. For 10 minutes, bake at 400 F. Season with salt and pepper to taste.
  • Baked potatoes with chili, cheese, and light cream cheese. Vegetables and cheese sauces, chicken a-la-king, spaghetti sauces, pizza toppings, etc.

Fried Potatoes

  • Give each person one potato for French fries.
  • Cut potatoes should soak in cold water for 30 minutes.
  • Dry potatoes before frying.
  • After frying, drain fries on two layers of paper towels and keep them warm in a 250 F oven.
  • Between batches, heat the oil.
  • Double-fry for crispier fries. Fry them at 340°F until golden. Drain and cool at room temperature. Fry in batches in 375°F oil just before serving. Keep warm in a low oven between batches.

Smooth Potatoes

  • Cook the potatoes in milk to make them taste even better.
  • Cook the potatoes with a few peeled cloves of garlic, then mash as usual.
  • Instead of boiling potatoes to make mashed potatoes, bake them.
  • Use evaporated skim milk instead of whole milk.
  • Add more milk and leave out the butter to make mashed potatoes lighter.
  • Don’t beat the potatoes too much, because that can make them starchy and sticky.
  • Use leftover mashed potatoes to thicken soups and sauces, or make patties and fry until crispy.
  • For flavor and color, add herbs, spices, roasted garlic, finely chopped vegetables, or grated cheese.

Fried Potatoes

  • Toss potatoes in an oil or butter-and-oil mixture. Medium to large potatoes can be quartered or eighth. Roast at 375 F for 1 to 1 1/2 hours, or until golden brown and fork-tender.
  • Turn the food often so that it browns evenly and gets crisp.
  • To add more flavor, use bacon grease, pan grease, or lard.