Content

• To step
• Method 1 of 10: Boil potatoes
• Boil potatoes in a pressure cooker
• Method 2 of 10: Steam potatoes
• Steam potatoes in the oven
• Method 3 of 10: Bake potatoes
• Method 4 of 10: Prepare potatoes in the microwave
• Cook quartered or sliced ​​potatoes in the microwave
• Method 5 of 10: Make mashed potatoes
• Method 6 of 10: Add potatoes to a stew or casserole dish
• Method 7 of 10: Roast potatoes
• Other ideas for roasting potatoes
• Method 8 of 10: Deep fry potatoes
• Method 9 of 10: Caramelize potatoes
• Method 10 of 10: Different potato dishes
• Tips
• Necessities

Potatoes are a popular meal carrier because you can prepare them in many ways and they have a wonderful taste and texture. As you will discover here, there are many ways to prepare potatoes, and careful preparation will make them taste the best they can be.

To step

Method 1 of 10: Boil potatoes

This is a standard method for cooking potatoes. For detailed instructions on how to cook potatoes, read this article.

1. Decide whether you want to cook the potatoes whole, in quarters or in slices. The cooking time depends on how you cut the potatoes:
   • A large, whole potato needs to cook for 40 minutes to be cooked.
   • Half or quartered potatoes should boil for 20 minutes to be cooked.
   • Diced potatoes need to boil for 12 minutes to be cooked.
   • You will also have to decide whether or not to peel the potatoes. Unpeeled potatoes retain more nutrients than peeled potatoes.
2. Use a small amount of water for cooking. This helps to conserve the nutrients in the potatoes. Note that old potatoes must be boiled in the water itself, while new (young) potatoes must be added to the boiling water.
3. Cook whole potatoes as follows:
   • Pour water into the pan to just cover the whole potatoes.
   • Bring the water to a boil. Then turn down the heat and let the potatoes simmer.
   • Let the potatoes simmer for 20-40 minutes, depending on their size.
4. Cook quarters or diced potatoes. Use the same method as in the previous step for the whole potatoes, but cook the potatoes for less time.
   • Boil half or quartered potatoes for 15 to 20 minutes.
   • Boil diced potatoes for 10 to 12 minutes.
5. See if the potatoes are done. Boiled potatoes are done when you can pierce all the way through the potatoes with a metal or bamboo skewer. Immediately remove the potatoes from the heat and drain. Serve them immediately or cover with a clean kitchen towel to absorb the excess moisture.
   • The water in which you boiled the potatoes can be added to soups, broths and casseroles to give them more nutritional value.
   • Boiled potatoes can be used to make soup or salad. They can also be crushed for baking. Read below how to make mashed potatoes.

Boil potatoes in a pressure cooker

1. Follow the directions in your pressure cooker's manual. The biggest advantage of using a pressure cooker is that the potatoes only need a third of the cooking time normally required to cook potatoes of the same size.

Method 2 of 10: Steam potatoes

Steaming is an alternative to cooking but can take longer. Only steam waxy potatoes, as these will keep their shape the best. Potatoes can be peeled or steamed unpeeled.

1. Place the peeled or unpeeled whole potatoes in a steamer basket or a drip basket with holes. Pour 2 inches of boiling water into the pan underneath.
   • Potatoes cut into quarters can be steamed but will usually need to be precooked first so they don't fall apart. Since this takes a lot of effort, the question is whether it is worth cutting the potatoes into quarters, unless you need them for a particular dish.
2. Cover the steamer basket or drip basket. Boil the water for 20 to 40 minutes and let the steam draw into the potatoes.
   • Keep an eye on the water and add more water if necessary.
3. Remove the potatoes from the pan when they are cooked. Pierce the potatoes with a metal or bamboo skewer. When the skewer goes all the way through, the potatoes are done.

Steam potatoes in the oven

1. Preheat the oven to 200 ºC.
2. Use a baking pan that is large enough for all the potatoes you want to steam.
3. Pour a small amount of water into the baking pan to cover the bottom. Place the baking pan in the oven on the rack under the rack with the potatoes.
4. Place whole unpeeled potatoes on the grid above the baking pan with water.
5. Let the potatoes steam. With this method, the potatoes are done in about an hour.
   • Check from time to time how much water is left in the baking pan. Add more water if necessary.
6. Remove the potatoes from the oven. The potatoes are done when you can easily pierce them with a skewer.

Method 3 of 10: Bake potatoes

This is a healthy and easy evening meal if you let the potatoes cook long enough.

1. Decide how you will bake the potatoes. Potatoes can be baked on the rack in the oven or placed in a baking pan with a little shortening. Baked potatoes can also be wrapped in foil.
2. Scrub large potatoes that are suitable for baking. Potato varieties suitable for baking include Desirée, Coliban, Russet Burbank, Sebago, Spunta, King Edward and many more.
3. Place the potatoes on the rack in the oven. You can also place them in a baking pan with a dollop of butter or oil and place the baking pan in the oven.
4. Bake the potatoes for about an hour at 200 ºC. How long you have to bake the potatoes depends on the variety and size.
5. Read the articles Roast potatoes and Roast a potato in the microwave for detailed methods of baking potatoes.

Method 4 of 10: Prepare potatoes in the microwave

Not everyone likes to cook their food in the microwave, but this is a quick and easy method of cooking potatoes. Not only is it fast, but also energy efficient. The color of the potatoes is also nicely preserved. However, this method is not suitable if you want to brown the potatoes.

1. Choose potatoes that are about the same size. Then prick the skin with a fork. The holes are intended to release the steam that accumulates under the skin of the potato.
2. Place the potatoes in a microwave safe dish. If you cook more potatoes, arrange them in a circle. Place the bowl in the microwave.
   • You can also place the potatoes on a paper towel if you prefer.
3. Cook the potatoes for 2 minutes in the microwave on a high setting. Cooking time may vary slightly depending on the microwave and the potatoes.
4. After cooking, let the potatoes stand for 2 minutes. The potatoes are now cooked and can be eaten.

Cook quartered or sliced ​​potatoes in the microwave

This is an excellent way to prepare potatoes for a potato salad.

1. Place a tablespoon of water in a microwave safe dish.
2. Place the sliced ​​or quartered potatoes in the bowl. Cover the bowl with microwave foil. Poke a few holes in the microwave foil, if it is not already there.
3. Cook the potatoes on a high setting for 5 minutes. Let the potatoes stand for 4 minutes before eating them.

Method 5 of 10: Make mashed potatoes

Mashed potatoes are a regular part of many dishes. This is not really a preparation method in itself, but it is a way to round off the other preparation methods. It is also important that mashed potatoes do not have to taste bland. You can add all kinds of delicious ingredients to flavor a regular mashed potato, from spices and herbs to pureed vegetables.

1. Make regular mashed potatoes. Peel four large floury potatoes and cut them into pieces. Place the pieces in a large saucepan of cold water and bring the water to a boil. Cook the pieces until they are soft and drain. Then add 2 tablespoons of milk, 1 tablespoon of butter or oil and spices (salt and pepper) to taste. Mash the potatoes with a potato masher. You can also make the following dishes:
   • Savory mashed potatoes
   • Irish mashed potatoes
2. Add more flavor to the mashed potatoes. Here are some great ways to spice up your mashed potatoes:
   • Add a dollop of cream cheese or cream to the mashed potatoes. Mix everything together well.
   • Make colcannon (Irish stew).
   • Make skordalia (also called skordhalia). This is a Greek dip that uses mashed potatoes. You can also serve this as a side dish.
   • Add vegetables to the mashed potatoes to change the flavor. Some good choices include peas, spinach, celeriac, sweet potatoes, bell pepper, fava beans, and pumpkin. Always add a little softened butter or oil to the mashed potatoes when adding pureed vegetables.

Method 6 of 10: Add potatoes to a stew or casserole dish

1. Cut the potatoes into quarters or in half. Add the pieces to the stew or casserole you are making at least one hour before the end of cooking. The best temperature for cooking is around 180 ºC.

Method 7 of 10: Roast potatoes

Roasted potatoes are a winter favorite. They are often eaten with roasted meat, but they can also be part of many other dishes, such as a vegetarian dish of roasted root vegetables.

1. Wash a kilo of floury potatoes. Peel them and cut them into quarters.
   • You can also choose not to peel the potatoes, as long as you wash them well.
2. Boil the potatoes for five minutes. Drain in an iron colander and shake a little to roughen the edges.
3. Add 4 tablespoons of oil or fat to an oven dish. Add the precooked potatoes and stir to coat with oil.
   • If you want more flavor, you can now also add a little rosemary.
4. Place the dish in a preheated oven and roast the potatoes for 50 minutes at 180 ºC. To make the potatoes as crispy as possible, turn them once or twice while roasting. Be careful not to splash hot fat on your skin.

Other ideas for roasting potatoes

• Roasted red potatoes
• Roasted small potatoes
• Extra crispy roasted potatoes
• Roasted potatoes with lemon and garlic
• Potatoes roasted in a pan

Method 8 of 10: Deep fry potatoes

You can fry chips, fries, wedges and slices of potatoes, among other things. This is a delicious yet high-calorie way to eat your potatoes every now and then. When people complain that potatoes make them fat, it is usually because they fry them too often.

1. Fry or sauté potatoes in a pan. Firm potatoes can be sautéed or fried in a small amount of oil or butter. Use unsalted butter if you choose butter, because the salt often burns the potatoes in the pan. You can also use oil, oil mixed with butter, or ghee (clarified butter). Always put the fat in a heated pan and make sure to use a wide, shallow pan with a thick bottom.
   • Look up a recipe for sautéing potatoes online.
2. Deep-fry the potatoes in the deep fryer. This allows you to make very tasty potato dishes that are bad for your waistline. Here are some ways you can fry potatoes:
   • Make fries
   • Make fries in beer batter
   • Make curly fries
   • Make potato wedges
   • Make potato croquettes
   • Potato balls with cheese

Method 9 of 10: Caramelize potatoes

This is a delicious way to prepare potatoes for about 4 people. People who like sweet vegetables will certainly like this dish.

1. Gather the following ingredients:
   • 16 new or waxy potatoes
   • 15 grams of fine granulated sugar
   • 1 tablespoon of melted butter
   • 1 tablespoon of olive oil
   • Freshly ground black pepper
2. Steam the potatoes until they are soft. See above how to steam the potatoes.
3. Place the sugar in a large frying pan or frying pan with a thick bottom. Heat the sugar over high heat and stir to melt the sugar. Heat the sugar for about 5 minutes to melt it and stir it regularly. Then cook the sugar for another three minutes without stirring (or until syrup forms).
4. Quickly add the melted butter and oil. Stir the ingredients to mix everything together.
5. Add the steamed potatoes. Shake the pan until the potatoes are all well covered with caramel syrup.
6. Add pepper to taste. Serve the dish immediately.

Method 10 of 10: Different potato dishes

Instead of preparing the potatoes as they are, you can also use them to make different dishes in which the potato is the main ingredient, such as:

• Shepherds Pie
• Potato gratin with vegetables
• Potato dauphinoise
• Potato frittata
• Potato pancakes or potato latkes
• Potato scones with potato soup
• Potato curry and potato samosa
• potato pizza
• potato pie

Tips

• If you cut the potatoes into slices, pieces, or cubes, try to make all the pieces the same size so that they are all cooked evenly and at the same speed.
• When peeling the potatoes, don't peel off too much. The vitamins and minerals are located in and just below the skin of the potato. It is better not to peel the potatoes if you can.
• If you like peppermint, add a sprig to the water you are boiling the potatoes in.
• Check out this article for tips on how to preserve your potatoes.

Necessities

• Potato peeler or paring knife
• Potato masher
• Saucepan / casserole / oven dish / steamer basket, etc.