How to Cook Potatoes



 

 

​PREPARATION

​METHOD

 

 

 

  • ​Wash, peel, and cube potato

 

 

 

  • ​Boil in salted water until tender; drain.

 

 

 

 


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​​PREPARATION

​METHOD

 

 

 

 

 

  • Scrub potatoes and pat dry; prick all over with a fork.

 

  • ​Wrap each potato in foil and place in a baking dish. Bake at 375ºF or 425°F until potatoes are tender, about 1 hour. Unwrap potatoes.
  • If you prefer a dry skin on the baked potato, do not wrap the potato in foil.
     If you are in a hurry you can microwave bake potatoes; however they will have a moister skin. 
  • As well you can bake potatoes in the slow cooker. Check out our Slow Cooker Baked Potatoes recipe.

 


​ ​ ​

​PREPARATION

​METHOD



 

 

 

  • Scrub, pat dry, prick all over with a fork

 

 

 

  • ​Follow the appliances manual or settings for best results.

​ ​ ​

​PREPARATION

​METHOD



 

 

  • ​Scrub potatoes and pat dry; cut into cube or wedges.

 

 

  • Toss cubes or wedges of potatoes with oil and seasonings, place in a single layer in a foil lined non- stick baking pan. Roast at 425°F until tender and browned.

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​PREPARATION

​METHOD


  • Follow directions for boiling potatoes then mash with a potato masher. Generally some type of fat such as butter, cream cheese, sour cream or whipping cream is mixed into the hot mashed potatoes to give a rich creamy texture.

 

  • Use low speed of an electric mixer, beat mixture for 1 minute or just until smooth. Do not overbeat.  Alternatively, butter and warm milk can be added instead of whipping cream or cream cheese.

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​PREPARATION

​METHOD



 

 

 

  • Wash, peel, and sliced

 

 

 


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​PREPARATION

​METHOD



 

 

  • Wash, peel and slice potatoes into julienne strips using a mandolin.

 

 

  • Deep fry in a deep fryer using high heat tolerant oil such as canola oil at 375°F until golden in colour.

​ ​ ​

​PREPARATION

​METHOD



  • ​Scrub potatoes and pat dry; prick all over with a fork.
  • ​Baked potatoes are stuffed and re-baked.
  • Place potatoes in a baking dish. Bake at 425°F (220°C) for 45 - 60 minutes or until tender. Cut potatoes in half lengthwise.
  • Using a spoon, scoop potato pulp out of each half, leaving a 1/8 inch (3 mm) thick shell. Add liquid ingredients and seasonings to potato pulp.
  • Using medium speed of an electric mixer, beat mixture for 1 minute or until smooth. Do not overbeat. Stir in solid ingredients.
  • Spoon mixture evenly into potato shells and transfer to baking dish. Potatoes may be prepared to this point and refrigerated for up to 24 hours. Bake, uncovered, at 425°F (220°C) for 20 - 25 minutes or until heated through and lightly browned.
  • Try our Ham and Swiss Stuffed Potatoes!
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Last updated on July 27, 2017