Cook Potatoes

Potatoes are a much loved vegetable thanks to their versatility in cooking and their delicious flavor and texture. There are many ways to cook potatoes, as you'll discover here, and careful preparation will ensure the best possible taste.

Note: For handy tips on the right potato for the method, see further Choose Potatoes.

Steps

Boiling Potatoes

This is a standard method of preparing potatoes. For a more detailed look at boiling potatoes, see How to boil potatoes.

  1. Decide whether to boil the potatoes whole, quartered or diced. The boiling time will vary according to the cut of the potato:
    • A large whole potato will take up to 40 minutes to boil
    • Quartered (or halved) potatoes will take up to 20 minutes to boil
    • Diced potatoes will take up to 12 minutes to boil.
    • You'll also need to decide whether to peel or not. Unpeeled potatoes retain more nutrients than peeled ones.
  2. Use a small quantity of water for boiling. This helps to retain the nutrients in the potatoes. Note that old (mature) potatoes should be brought to the boil in the water, while new potatoes (chats) should be added to boiling water.
  3. Boil whole potatoes as follows:
    • Pour water to just cover the whole potatoes.
    • Bring to the boil. Then turn down to a simmer.
    • Let simmer for 20-40 minutes, depending on the size of the potatoes.
  4. Boil quartered or diced potatoes. Use the same method as the previous step for whole potatoes, except reduce the amount of cooking time.
    • For quartered or halved potatoes, boil for 15-20 minutes.
    • For diced potatoes, cook 10-12 minutes.
  5. Test for readiness. Boiled potatoes are ready when you can pierce right through the potato with a metal or bamboo skewer. Remove from the heat immediately and drain. Either serve immediately or cover with a clean tea towel to absorb excess moisture.
    • The cooking water can be added to soups, broths and casseroles to increase their nutritional content.
    • Boiled potatoes can be used to make soup, salad, or mashed for baking. For making mashed potatoes, see below.

Pressure Cooking Potatoes

  1. Follow the instructions for your specific pressure cooker. The main benefit of using the pressure cooker is that the potatoes should cook in about one third of the time required to boil the same sized potatoes.

Steaming Potatoes

Steaming is an alternative to boiling but may take longer. Only waxy potatoes should be used for steaming, as they'll hold their shape best. Potatoes can be steamed peeled or unpeeled.

  1. Place the peeled or unpeeled whole potatoes into a steamer basket or perforated pan. In the pan below, add 5cm/2 inches of boiling water.
    • Quartered potatoes can be steamed but will usually need to be parboiled first, to prevent them from falling apart. Since this is a lot of effort, it's of questionable value to quarter the potatoes unless it's for a very specific dish.
  2. Cover the steamer basket or perforated pan. Boil the water for 20-40 minutes, allowing the steam to penetrate the potatoes.
    • Keep an eye on the water and top it up if necessary.
  3. Remove the potatoes when ready. Push a bamboo or metal skewer through the potatoes; if it goes right through, the potatoes are cooked.

Oven Steaming Potatoes

  1. Preheat the oven to 200ºC/400ºF.
  2. Use a baking pan large enough to fit underneath the amount of potatoes you wish to steam.
  3. Pour in a small amount of water to cover the base of the dish. Place this into the oven in the rack underneath the potato rack.
  4. Place whole unpeeled potatoes on the rack over the pan of water.
  5. Leave to steam. This method will cook the potatoes in about one hour.
    • Occasionally check the water amount. Top up if needed.
  6. Remove from the oven. The potatoes are ready when a skewer passes through them easily.

Baking Potatoes

A wholesome and easy dinner, provided you allow for enough cooking time.

  1. Decide how you'll bake the potatoes. Potatoes can be baked direct on the oven rack or placed inside a baking dish with a little cooking fat. Baked potatoes can also be wrapped in foil.
  2. Scrub large potatoes suited for baking. Potatoes suited to baking include Desirée, Coliban, Russet Burbank, Sebago, Spunta and King Edward, among many others.
  3. Arrange the potatoes direct on the baking rack in the oven. Or, place in a baking dish with a dollop of butter or oil and place in the oven.
  4. Bake at 200ºC/400ºF for about one hour. The time may vary depending on the type of potato and its size.
  5. For more specific ways to bake potatoes, see further How to bake potatoes or How to bake a potato in the microwave.

Microwaving Potatoes

Not everyone likes to microwave their vegetables but it is a quick and easy method for preparing potatoes. As well as being fast, its energy efficient and it will preserve the color of the potatoes nicely. It's not suitable where you want the potatoes to brown though.

  1. Select potatoes of a similar size. Clean, then prick the skins with a fork. The holes will release any steam build-up occurring under the potato skin.
  2. Place in a microwave-safe dish. If cooking more than one, arrange in a circle. Put into the microwave.
    • The potatoes can also be arranged on a paper towel if preferred.
  3. Microwave on high for 2 minutes. The time may vary slightly depending on the microwave and the potato.
  4. Let stand for 2 minutes after cooking. The potatoes are now ready to eat.

Microwaving Potato Quarters or Slices

This is a great way to prepare potatoes for a potato salad.

  1. Add a tablespoon of water to a microwave-safe dish.
  2. Place the potato quarters or slices in the dish. Cover the dish with cling wrap suitable for microwaving. Pierce the wrap with a couple of holes.
  3. Cook on high for 5 minutes. Let stand for 4 minutes before eating.

Mashing Potatoes

Mashed potatoes are a staple addition to many a meal. it's not really a cooking method as such but it does complete the methods for preparing potatoes. And importantly, mashed potatoes don't have to be bland––all sorts of delicious ingredients can be added to spice up the standard mashed potato, from spices and herbs to other mashed vegetables.

  1. Make basic mashed potatoes. Peel and chop four large floury potatoes. Put into cold water and bring to the boil in a large saucepan. Boil until tender, drain, then add 2 tablespoons of milk, 1 tablespoon of butter or oil and seasoning (salt and pepper) to taste, Mash with a potato masher. Also see:
  2. Spice up the mashed potatoes. Here are some great ways to make mashed potatoes a little more exciting:
    • Add a dollop or so of cream cheese or cream to the mashed potato. Mix through well to combine.
    • Make Colcannon.
    • Make Skordalia (sometimes known as skorthalia). This is a Greek dip that uses mashed potato. It can be used as a side dish too.
    • Add other vegetables to the mashed potato to change the flavor. Some good choices include: peas, spinach, celeriac, sweet potato, bell pepper, broad bean and pumpkin. Always add a little softened butter or oil when mixing in another pureed vegetable to potato mash.

Stewing Potatoes

  1. Cut potatoes into quarters or halves. Add to the stew or casserole you're making at least an hour before the end of cooking time. The best cooking temperature is around 180ºC/350ºF.

Roasting Potatoes

Roasted potatoes are a favorite winter food. While they often accompany roast meat, they can also form part of many other meals, including a vegetarian selection of roasted root vegetables.

  1. Wash a kilogram of floury potatoes. Peel and cut into quarters.
    • You can leave unpeeled if preferred, provided they're well washed.
  2. Parboil for five minutes. Drain in a wire sieve, shaking a little to rough up the edges.
  3. Add 4 tablespoons of oil or fat to a baking dish. Add the parboiled potatoes and stir to coat with oil.
    • If you like flavor, a little rosemary can be added now too.
  4. Place in a preheated oven and roast at 180ºC/350ºF for 50 minutes. For the best crispiness, turn once or twice during cooking, taking great care not to splash yourself with the hot fat.

Other Roasted Potato Ideas

Frying Potatoes

Fried potatoes can mean chips, fries, wedges, fried slices and more. This is delicious but calorie-laden way to enjoy potatoes on occasion. When people complain that potatoes make them fat, it's usually because they're frying them too often!

  1. Shallow fry or sauté potatoes. Use potatoes with a firm flesh for shallow frying or sautéing. Use unsalted butter if using butter, as salt tends to cause the potatoes to burn in the pan. Or, use oil, oil mixed with butter, or ghee (clarified butter). Always add the fat to a heated pan and be sure that the pan is wide, heavy-based and shallow.
  2. Deep fry potatoes. This is where potatoes get really tasty and bad for your waistline! Here are a few ways to deep fry potatoes:

Caramelizing Potatoes

This is a delicious way to prepare potatoes for about 4 persons. It's sure to please those who like their vegetables a little sweet.

  1. Gather the following ingredients:
    • 16 new or waxy potatoes
    • 15g/6 oz/ 3/4 cup caster/superfine sugar
    • 1 tablespoon butter, melted
    • 1 tablespoon olive oil
    • Freshly ground black pepper.
  2. Steam the potatoes until tender. See above for steaming instructions.
  3. In a large, heavy-based frying pan or skillet, add the sugar. Stir over a low heat to melt the sugar. Cook for about 5 minutes to melt, stirring frequently. Then cook for another 3 minutes without stirring (or until a syrup forms).
  4. Add the melted butter and oil quickly. Stir to combine well.
  5. Add the steamed potatoes. Shake the pan until the potatoes are evenly coated with the caramel syrup.
  6. Add pepper to taste. Serve immediately.

Various Potato Dishes

As well as cooking potatoes as they are, they can be turned into various dishes that use the potato as the star feature, such as:

Tips

  • If slicing chopping or dicing potatoes, aim to keep all of the pieces of the same size, to ensure even cooking and equal cooking time.
  • If peeling potatoes, never peel too deeply; the vitamins and minerals are stored in and just below the potato's skin. If possible, leave the skin in place more often than not.
  • If you like mint, add a sprig to the water used for boiling potatoes.
  • See further How to store potatoes for storage tips.

Things You'll Need

  • Potato peeler or paring knife
  • Potato masher
  • Saucepan/roasting pan/casserole dish/steamer, etc.

Sources and Citations

  • The Australian Women's Weekly, Potato Favourites, (2010), ISBN 978-174245019-3 – research source
  • Bay Books, The Popular Potato: Best Recipes, (1989), ISBN 1-86256-378-0 – research source
  • Leanne Kitchen, Grower's Market: Cooking with Seasonal Produce, (2006), ISBN 9-78174045-8160 – research source
  • John Newton, Food: The Essential A-Z Guide, (2001), ISBN 1-74045-031-0 – research source
  • Annie Nicols, Potatoes: From Gnocchi to Mash, (1999), ISBN 1-900518-93-7 – research source

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