Tubers were carried across different countries in South America. The humble potato can be cooked in many ways and enjoyed. There are multiple varieties of this root vegetable that pairs well with generally any kind of dish.
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A russet potato baked in the oven is an ideal medium for acidic, creamy, and texturally dissimilar toppings. Baking potatoes is easy. Scrub potato under tap water and dry. With a fork make deep holes across the potato surface.
Apply oil all around and even rub salt. Place it on a baking sheet and then in a preheated oven for one hour [350°F]. Check with a fork and if the interior is tender remove it from the oven and allow it to cool. Cut the baked potatoes lengthwise and add toppings.
Cut new potatoes in half and toss them with olive oil and salt. Place this in preheated air fryer [400°F] and cook for approximately 10 minutes. Often shake the basket or stir the potatoes. Allow the potatoes to cook until tender and golden.
Slice a thin layer of every Yukon gold potato lengthwise. Slice the potatoes 1/4th inch apart but don’t cut through. With a brush apply melted butter to the potato surface and skillet. Even apply butter generously between the slices.
Place the potatoes in the skillet and sprinkle some salt. Let them get cooked for one hour but after every 15 minutes, pour little melted butter. You can serve the Hasselback potatoes stuffed with cheese and herbs at a party.
Cut the small waxy potatoes in half. Place cut side down and half them again but keep the halves together. Layer the potatoes in a large cast-iron skillet filled 1/4th section with olive oil.
Sprinkle a little salt and let the potatoes fry for 10 minutes on medium heat. Turn the heat down and allow the potatoes to cook for 20 minutes. Check with a sharp knife, if the potatoes are cooked or not.
Cut fingerling potatoes into 1” pieces. Keep the pieces equal for even cooking. Over medium heat, place a 12” sauté pan and add a little butter. Add potatoes as the butter starts to brown. Arrange in a single layer and sprinkle salt. Allow them to cook without stirring for 4 minutes. Rearrange the layer and repeat the process until the potatoes are tender.
Place the washed baby Yukon gold potatoes in a huge saucepan. Cover with 2” cold water and add salt. Cook over high heat first and then medium until the potatoes are fork-tender. Drain the water and if you want to make potato salad then shock them with an ice bath, so the shape is maintained. You can season it with plenty of flavor like lemon juice, fresh herbs, and olive oil.