Cooking Methods
If you are looking for a specific outcome like solid slices for scalloped potatoes, a waxy potato (red or white skinned) is recommended. If you like smooth mashed potatoes, we suggest starting with a floury (baking) potato. For more suggestions, visit our recipe section. Here are some other cooking tips.
- Reds, whites, and russets may be used interchangeably in most recipes
- Potatoes are easy to cook with other foods as you can vary their cooking time and temperature
- Are they done? Just check with a fork for tenderness
- Yields: One pound (3 medium potatoes) peeled and cubed makes about 2-1/3 cups and serves 2-3 people. Two pounds (6 medium potatoes) cooked and mashed, serves 4-5 people.
Boil
- In a heavy saucepan with a tight fitting lid, cover the potatoes with about one to two inches of salted, cold water
- Bring to a boil, reduce heat, cover, and simmer
- Cooking time: 30-40 minutes for whole potatoes, 20-25 minutes for cubed potatoes
- Uncover the saucepan and drain immediately to prevent soggy potatoes
Steam
- Place steamer over a saucepan of boiling water and steam potatoes for 20-40 minutes, depending upon size
- Steaming potatoes is an excellent way to preserve their nutrients
Microwave Oven Bake
- Pierce washed potato with a fork in several places before cooking to allow steam to escape. If cooking multiple potatoes, choose uniform-sized potatoes.
- Place on paper towel or microwave rack in oven
- Turn potatoes halfway through cooking
- Microwave at 100% for:
-
- 4-6 minutes – one medium potato
- 6-8 minutes – two medium potatoes
- 8-12 minutes – three medium potatoes
- After removing from oven, let the potato stand for five minutes before serving
Conventional Oven Bake
- Choose uniform-sized potatoes for even baking
- Pierce washed potato with a fork in several places to allow steam to escape
- Do not wrap in foil since this produces steamed, not baked, potatoes
- Bake potatoes directly on the oven rack or baking sheet, and adjust time and temperature as necessary:
-
- 425º F for 40-50 minutes
- 375º F for 50-60 minutes
- 325º F for 75-85 minutes
- After cooking, slit potato lengthwise to prevent sogginess
