Potatoes are the chef’s best friend, turning simple ingredients into rich, drool-inducing food that gathers people in hordes. From rich, buttery mash, crispy fried wedges golden and crunchy, all the way to light, fluffy baked potatoes heaped high with toppings, it only takes a touch of creative thinking to elevate a dish to an entirely new level. This article takes you through the best methods of boiling and preparing potatoes so each bite tastes great. Let’s get our sleeves rolled up and turn these humble tubers into something great!
1. Potato Preparation: The Secret to Great Dishes
Good recipes for potatoes start with regard for proper preparation. Wash potatoes under cold running water to remove dirt, brush off any hardened areas with a brush, and dry with towels. Remove any green potatoes green potatoes can’t be consumed even if you wash them.
Even browning too is the byproduct of even cutting. Cut potatoes evenly into quarters or dice them to prevent a combination of undercooked and mushy pieces. While mashing potatoes, maintain lumps bigger to prevent ending up with a watery consistency that spoils the creamy perfection.
Selecting the right variety of potatoes matters. Starchy russet is great in light, airy baked or mashes, and waxy red potatoes hold up to roasting or salads. All-purpose winners are Yukon Golds, which can be used for nearly any dish.
Quick and Crispy Home Fries
Equipment
- 1 Microwave Oven
- 1 Microwave Safe Plate
- 1 Chef’s knife
- 1 Nonstick Skillet Or cast-iron for superior crust development
- 1 Spatula or Tongs For tossing potatoes
Ingredients
Main
- 3 large russet potatoes peeled and quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ teaspoon paprika
- 1 pinch cayenne pepper or to taste
- 1 pinch garlic powder
- 1 pinch onion powder
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh chives
Instructions
- Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
- Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
- Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives. Chef John
Notes
- Wash Well: Wash potatoes thoroughly and do not use green potatoes for safety reasons.
- Cut Evenly: Even cutting gives even cooking in your dish all through.
- Pick Wisely: Select potato type for your dish to have ideal texture.
2. Boiling Potatoes: Boiling it Down to Basics
Boiling is the simplest of starts for the majority of potato recipes, yet it’s not the best just throwing them into water. Start cold, good salted water to flavor and cook uniformly. Do not add evenly cut potatoes to water before heating to avoid splashing.
Cooking time will depend on type and size. Halved russet potatoes to mash will be 30 minutes, fingerlings to add to a salad 15-20 minutes. Check by poking with a fork if it goes in easily, your spuds are good to go.
Overcooking will destroy your dinner. For potato salads, do not overcook them just short of keeping their shape. For mashed potatoes, cook them almost falling apart but never mushy in an attempt to get that fluffiness.
3. Oven-Roasting: Crispy Perfection
Roasting turns potatoes into puffed, golden morsels with hollow centers. Use Yukon Golds or waxy red potatoes since starchy russet potatoes turn shapeless in oven heat. Cut into even wedges for equal results.
Preheat oven to 450°F, olive oil, salt, and pepper, and place on baking sheet in single layer, not overlapping so each piece will crisp. Roast 20-30 minutes, until tender and golden.
Roasted potatoes are perfect served with hearty mains like roast chicken or salmon. Sprinkle with rosemary or smoked paprika and toss to roast for an added kick. This is a winner side dish that will be sure to go down well.
Oven-Fried Potatoes
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Baking Sheet Potentially two if potatoes are overcrowded
- 1 Spatula
- 1 Oven
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne optional
Instructions
- Preheat the oven to 450 degrees F.
- Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren’t touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
- Transfer potatoes to a serving dish and serve immediately.
Notes
- Choose Waxy Types: Yukon Golds or red potatoes are ideal to use when roasting.
- Leave Space Between Them: Avoid overcrowding for a crispy, not steamed, texture.
- Season Freely: Olive oil, salt, and herbs make flavors come alive.
4. Baked Potatoes: Light Comfort Food
Baked potatoes are a comfort food staple, with light-starchy Idaho or russet potatoes being an inside light for topping. Spear them with a fork before baking first to let the steam out and avoid explosion. Bake at 400°F 40-60 minutes until a fork can pierce through.
For speed, microwave 5-6 minutes and finish off in the oven for 20-30 minutes. This produces crispy outside and fluffy inside in an instant. Garnish with butter, sour cream, or chives for ultimate comfort.
Baked potatoes are also very versatile and can be served with steak or as a vegetarian main with a salad. Do with cheese or bacon for indulgence. They’re a surefire comfort food.
5. Air-Frying: Crisp and Quick
The air fryer is quick to cook potatoes with little effort. Experiment with Yukon Golds or waxy potatoes since starchy russets won’t become crispy. Cut into even strips, toss with oil and seasoning, and don’t overfill the basket.
Heat air fryer to 400°F and cook 15-17 minutes, shaking basket halfway through every 5 minutes for even crisping. Sprinkle with garlic powder or herbs for extra flavor. Best for quick, crunchy sides.
Potatoes are ideal to air-fry as latkes, chips, or wedges. They’re a burger topper or side of grilled vegetables, giving crunch without a wait of hours to cook. Weeknight miracle.
- Utilize Waxy Potatoes: They fry crunchiest in the air fryer than starchy potatoes.
- Avoid Overcrowding: Process in small batches to achieve crunchiest results.
- Shake Frequently: Stir 5 minutes to achieve even cooking and texture.
6. Instant Pot Potatoes: Hands-Off Convenience
Instant Pot makes creamy potatoes with minimal effort, perfect for rich recipes. Employ starchy russets to offer mashed potatoes or waxy potatoes for salads when appearance is a factor. Add 1 cup of water or broth and pressure cook for 12 minutes.
Once they’re done, do a quick pressure release and drain off the liquid. Toss with butter and spices like parsley or thyme for an easy, delicious side dish. The Instant Pot’s speed is ideal for busy days.
This process is great for potato soups or stews, cooking the spuds to soft perfection without any effort. It’s a set-it-and-forget-it process that guarantees consistent results. Choose your potato type based on your desired texture.
7. Microwaving Potatoes: The Quick Shortcut
Microwave is a quick machine when it comes to cooking potatoes, i.e., par-cooking. Microwave whole potatoes high for 5-6 minutes and finishing in a 400°F oven for 20-30 minutes for a baked potato. Always prick them to prevent steam buildup.
To make hash or scalloped potatoes, microwave diced potatoes 3 minutes in a tablespoon of water. This is an excellent method for pre-softening them and shortening cooking time in other recipes. It’s a time-crunched cook’s secret.
Microwave spiced and buttered red potato wedges half-way through for 8-10 minutes as a fast side dish. The microwave proves that quick is delicious too. It’s also an excellent machine for any spud lover.
- Prick for Safety: Do not have explosions by venting steam.
- Par-Cook Smartly: Par-cook potatoes in advance to save time in general.
- Season Well: Fast microwave foods are great with butter and spices.
8. Pan-Frying: Golden and Crunchy
Pan-fried potatoes are unbeatable for crunchiness and depth of flavor. Dry and wash well water prevents that perfect golden crust from forming. Peel for airy, light texture or leave peels on for rough, homey appearance, as specified in recipe.
Melt 2-3 tbsp of butter in a pan over medium heat, layer sliced potatoes evenly, pepper and salt to taste. Cook covered for 15-20 minutes by stirring at regular intervals and then open for 5-10 minutes to get crispy.
Sauté onions or peppers with the potatoes to incorporate another flavor. Fry in batches and so they don’t steam up and become crisp. Serve them as a side to filling main dishes such as steak or in breakfast hash.
potato scallion and kale cakes
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Nonstick Skillet
- 1 Spatula
Ingredients
Main
- 12 scallions mine were very thin; I’d use fewer if yours are on the thick side
- 1 handful kale leaves rolled in a stack and sliced into very thin ribbons
- 2 eggs lightly beaten
- 1/4 teaspoon freshly ground nutmeg I totally skipped this
- 1/2 teaspoon coarse or kosher salt use less if your mashed potatoes are already seasoned
- Freshly ground pepper
- 1/3 cup fresh bread crumbs or panko plain and lightweight
- 1 1/2 cups cold leftover mashed potatoes
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
Instructions
- Finely slice scallions and kale leaves into thin ribbons.
- In a large bowl, combine the cold mashed potatoes, sliced scallions, kale, lightly beaten eggs, nutmeg (if using), salt, pepper, and breadcrumbs. Mix thoroughly until well combined.
- Form the mixture into small, evenly sized cakes, roughly 1/2-inch thick.
- Heat the olive oil and vegetable oil in a large nonstick skillet over medium-low heat.
- Carefully place the potato cakes into the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 4-6 minutes per side, or until golden brown and crispy on both sides, and heated through.
- Adjust heat as needed to prevent burning and ensure even cooking.
- Remove the cooked cakes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
- Repeat with the remaining potato mixture until all cakes are cooked.
- Serve warm as a side dish or light main course.
Notes
9. Choosing the Right Method for Your Meal
The optimal potato cooking technique is based on your recipe and timing. Boil or Instant Pot is ideal for fluffed mashed potatoes; while roasting or air frying provides crispy outcomes. Baked best for fluffed baked potatoes, with a microwave hack when in a hurry.
Match the potato type with your method: bake or mash starchy types, roast or salad use waxy types. Both methods bring out the best of each of them, and your meal will be top-notch. Try it out and discover your own favorites.
Set up equipment such as a pot, baking sheet, air fryer, or skillet, and ingredients such as olive oil, butter, and spices. Experiment with rosemary, thyme, or paprika for robust flavors. Potatoes are a canvas waiting for unlimited creativity!
- Match Method to Dish: Employ techniques appropriate for your dish and time constraint.
- Select Potato Type: Waxy or starchy potatoes are the reason behind some textures.
- Play Around: Herbs and spices are introducing new tastes.
