These Flavor-Packed Potato Recipes Are Seriously Easy to Make (2024)

FAQs

What are two ways in which potatoes can be cooked to make them edible? ›

Baked, roasted, mashed or fried—there's no wrong way to eat potatoes. From hearty meals to healthy sides, get creative with potatoes using these top-notch ideas.

Waxy potatoes such as red-skinned and fingerling potatoes are great for soups and salads because they hold their shape well during cooking. They don't do well as mashed potatoes as they tend to get pasty and don't result in a good texture.

Yukon Gold potatoes are often considered to be “all-purpose” potatoes, as they work well in a variety of different dishes. They have enough starch for their interiors to become creamy when heated in the oven, and are waxy enough to keep their shape as they form a pleasantly crunchy crust.

Also known as potatoes dauphinoise or gratin dauphinoise, dauphinoise potatoes is a classic French dish. It's a rich combination of sliced potatoes with cream and milk, baked in the oven.

Oven-Roasted Potatoes

This might be our favorite way to cook potatoes. You can roast any type of potato, but Yukon Golds turn out best. Think creamy on the inside, crispy on the outside, caramelized perfection.

Mashed, fried, roasted, boiled - that's four, but what about another 59 ways? Sounds impossible, but the guys at Bon Appétit have taken on the enormous task of cooking potatoes in every way imaginable, and put it all together into a single 33-minute video.

The ideal potato for baking is low in moisture with a high starch content. These qualities allow a potato to bake up with a delightfully fluffy center and crispy skin. Because it has all of these features, Russet potatoes are the ideal potato for baking and the most commonly used choice.

Whole potatoes will take longer than cut-up or cubed potatoes, so it's important to test your potatoes for doneness. When they are ready you should be able to easily pierce them with a fork all the way through. You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven).

For boiling, salads and casseroles it is best to use waxy/smooth textured potatoes. These potatoes have a high water content and are low in starch. They have a dense texture and retain their shape during cooking. The most common varieties would be Nadine and Draga.

Best type of potatoes for diabetes

Sweet potatoes are one of the best types of potato for people with diabetes, as they are low-GI and contain more fiber than white potatoes.

Do you have to peel gold potatoes for mashed? ›

To cook Yukon Gold potatoes: Start by placing the potatoes in a large pot, then filling the pot with cold water to cover the spuds by about 1". No need to peel the potatoes: Boiling them with their skins on keeps them from taking on too much moisture too soon, which means you can add more milk and cream later.

Waxy potatoes will hold their shape when boiled—and dressed with a ton of cheese and pepper. This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape: Think potato salad, gratin, smashed crispy potatoes, cacio e pepe potatoes, or a tray of salt-roasted spuds.

The golden rule of baked potatoes? Always prick your spud! The old adage of them exploding under the pressure of oven heat is actually true. As the potato cooks, the skin acts as a seal, trapping water that expands the spud and steams during cooking.

A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months.

Roesti is a Swiss dish of grated potatoes that are formed into a flat cake and fried. Originally eaten for breakfast by farmers in the Bern area, Roesti is now considered a national dish in Switzerland and is eaten as a side dish with many different meals.

Potato slowly evolved into its current form in the South American Andean highlands between Peru and Bolivia. Human settlers reached that part of our world around 15 thousand years ago, and managed to domesticate wild potato around 8 millennia BC.

Place the potatoes in a 3- to 4-quart sauce pan and cover with cold water. Partially cover the pot and bring the water to a boil. Uncover, add 1 teaspoon of salt, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes.

Cut the potatoes in small slices and cook them in the cooking pot with oil, spices, and salt. Cover up the pot while cooking. This method maintains the nutrients of potatoes.