How to Cook Potatoes

Boiling Potatoes

PREPARATION

Wash, peel, and cube potato.

METHOD

Boil in salted water until tender; drain.

Baked Potatoes

PREPARATION

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

METHOD

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.

Microwave Baked Potatoes

PREPARATION

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

METHOD

​Follow the appliances manual or settings for best results.

Roasted Potatoes

PREPARATION

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

METHOD

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.

Mashed Potatoes

PREPARATION

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.

METHOD

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.

Scalloped Potatoes

PREPARATION

Wash, peel, and slice.

METHOD

See our recipes for Scalloped Potatoes or Slow Cooker Scalloped Potatoes.

French Fries

PREPARATION

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

METHOD

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

Stuffed Potatoes

PREPARATION

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

METHOD

​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.