For German potato pancakes, season with salt and pepper and add a touch of flour and an egg to hold the mass together. .

Top 10 potato recipes

On average, each person in Britain eats three potatoes every day – but they are so entrenched in the fabric of British food culture that I worry we don’t give them enough applause.From classic roasties, baked potatoes and dauphinoise to chips, crisps and mash, there are no limits to the versatility of the humble spud.Using a combination of hot rapeseed oil and butter is the key to this method, allowing the spuds to crisp up nicely.Cooking your potatoes with their peelings plus a hint of lemon thyme, garlic and sea salt also intensifies the flavour.This classic recipe pairs boiled new potatoes with shallots, capers and cornichons for a tangy kick.If you are catering for kids, this simple salad can easily be adapted by leaving out the stronger flavours such as capers and cornichons.Everyone has their own favourite version of this dish so why not use our classic potato salad recipe as the perfect starting base to experiment?Recreate this traditional French dish with crisp, crunchy edges and a soft, silky middle for an elegant dinner party side or Sunday lunch accompaniment.However, everything improved once I got my head around this hack: after you’ve boiled the potatoes, drain them, return to the pan and cover with a cloth for 10 minutes.We've seen this trend emerging across the UK restaurant and café scene so it seems only right to replicate it in the comfort of a home kitchen.To make the crisps, slice some medium potatoes very thinly, coat with sea salt, vinegar and olive oil, then bake!The crunchiness of these crisps balances perfectly with soft bread and a dollop of tangy tomato ketchup.My favourite new method, this is a real game changer: Boil small potatoes in their skins, then drain and cover with a cloth for a few minutes.Put each potato into a clean tea towel and squash so it slightly bursts, then place on a baking tray.Drizzle with olive oil, scatter over grated garlic and chopped rosemary, and roast in a hot oven for 20 minutes until golden and a bit crisp: the joy of a boiled spud, the texture of smashed potatoes and the crunch – but not the fat – of a roastie.We’ve arrived at nirvana – layered potato slices with lots of cream, garlic and melted Gruyère – to be served on feast days on my desert island.Simply simmer your potato batons in salted water for a few mintues before draining, cooling, then baking in the oven with oil.Tossing the chips in a coating of flour, baking powder and cayenne pepper provides a nice crunchy outside with a touch of heat. .

How to Cook Potatoes from Fried to Baked

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth.She's boiled dozens of eggs, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist.Several hundred years after Spanish conquistadors brought the tubers back across the Atlantic from South America, our youthful brethren have bravely carried the very same taters from the pages of fusty French cookbooks to the digital paper of record: TikTok.It requires patience, two loaf pans, quite a few heavy cans, and goddamn, is it delicious.For the most accurate comparison across methods, and also because I ran out of pepper, I stripped all seasonings away from the methods, except for salt (I used Diamond Crystal kosher salt), butter, olive oil, and in a few cases, key staple ingredients (e.g., the cheese and dairy in the gratin).Accordingly, I have ranked the preparations I tested in ascending order, from “Most Forgettable” to “Potatoes I’d Like to Marry”:.In a large bowl, toss the potatoes and oil with a generous sprinkle of salt.These potatoes got much crispier than I expected, though the texture of their insides was not my favorite of the bunch.It was reminiscent of the stovetop seared batch, though a hair tougher, because the air-fried potatoes never got steamed.In a pinch, I would use this method again, if I had limited stovetop and oven space and I simply needed some crispy Ps STAT.Coat lightly with oil and rub with salt, then place directly on a rack in the middle of the oven.(You can place a baking sheet on the lower rack to catch any dripping oil.).Bake for about 1 hour, until the skin feels crisp but puckers when poked with a fork, betraying its soft flesh beneath.It’s also the perfect vehicle for pretending your fork is a miniature snowplow and the potatoey innards are a troublesome highway.Hasselback potatoes are a fun party trick and little more, unless you plan to stuff them with herbs and cheese, in which case why not just gratin?Add enough olive oil to coat the bottom of the pan, about ⅛ inch deep.When the potatoes are nicely browned, turn the heat as low as possible and cover the pan.The potatoes weren’t quite as tender as most of the other specimens, and while they were deeply browned on some façades, other sides were pale and puckered.That said, a self-described “big breakfast person” did walk through the room and pop several of these into his mouth, declaring them “absolutely perfect,” so I would keep this method in my back pocket for mornings when I need something quick and simple to accompany eggs.½ cup (4 ounces/1 stick) unsalted butter, halved lengthwise, at room temperature.Immediately add the potatoes, even if the butter isn’t fully melted.I was surprised they cooked all the way through in the short time they were searing, making them one of the more efficient methods on the list.They were beautifully caramelized on several sides, though the moisture of the butter bath did sap some of their crunch.They’d be wonderfully over the top with a bit of crunch added, like bread crumbs or bacon.6 large waxy potatoes (about 2½ pounds), such as red bliss, peeled and thinly sliced.Roughly chop the remaining 4 tablespoons of butter, then add to a pot with the garlic paste, potatoes, and half-and-half.(At this point you can cover and refrigerate the dish for up to 12 hours, until you're ready to bake.).Cover the gratin with Gruyère and bake until deeply golden brown, 20 to 30 minutes (longer if chilled overnight).Yes, potatoes boiled in salty cream and butter then baked with cheese are really fucking good.2 pounds baby Yukon Gold potatoes, scrubbed, larger ones halved.Place potatoes in a large saucepan and cover with 2 inches of cold water.Place the pan over high heat, bring to a boil, and cook at an active simmer until they're fork-tender.Boiled potatoes do have a lot to offer, though—their starch has been drawn out, but not yet transformed into a crispy shell, or mashed into a velvety glue, so you can use it to absorb lots of flavor, like olive oil, lemon juice, and fresh herbs.They are also criminally easy, delightfully savory, and beg to be popped into your mouth one by one like grapes.Uncover, add 1 teaspoon of salt, and reduce the heat so that the water boils gently.Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water.Serve immediately, or keep warm in the top of a double boiler for up to 1 hour, or cover and rewarm in a microwave.Mashed potatoes, the only universally cool thing about Thanksgiving, are always decent, even when they’re only okay.I think mashed potatoes are virtually effortless relative to crispy boys, if you know to 1) salt your water, 2) skip the food processor, and 3) mash in ample butter, salt, and cream.Place the potatoes in a large saucepan and cover with 2 inches of cold water.Place the pan over high heat, bring to a boil, and cook at an active simmer until the potatoes are tender.Using a meat pounder or the bottom of a small sauté pan, flatten the potatoes one at a time, until ¼ inch thick.This method is a great shortcut for crispiness when you don’t have time (or the sheet pan-age) to boil and THEN oven roast, with similar results.Flattening each boiled potato for an increased surface area means more crisp and less creamy interior, in the time it takes to brown each side in a roaring hot skillet.(But to be clear, don’t sign me up if I have time to do the boil and roast method instead, which I liked better.).Add about 4 inches of oil to a heavy saucepan or Dutch oven.Remove with a slotted spoon and drain on the lined sheet pan.It’s definitely one of the most labor-intensive ways to prepare potatoes, but you know what they say: A mayo-based sauce a day keeps Ella’s depression at bay.Add a layer of potatoes, brush some butter on top, and repeat until the tin is full.Take a loaf tin of the same size and set it on top of the covered pavé.When the pavé has cooled, remove it from the mold and slice into rectangles about 2 inches wide.The girl you want to hate but can’t ’cause she’s sooooooooo crispy and creamy and tastes like a hash brown mated with a crinkle cut fry.Drain the potatoes, transfer to a rimmed sheet pan, and let them cool while you get the oven really hot (say, 400°F or 425°F).Drench the cooled potatoes in oil—enough to coat, plus some excess pooling on the sheet pan.They have approximately 5 billion legs up on your standard roasted Ps because the little potato chunks get boiled in super salty water before they’re oiled up and tossed into a hot oven like a hog in heat (that’s definitely not a thing I’m just so FIRED UP from these POTATOES).This boiling step both flavors the potatoes and draws out a thick layer of chalky starch that hardens into a suit of shattery armor for each tiny tater.Even with just salt and olive oil as seasoning, they tasted like the best version of fast food hash browns.Butter-braise Crispy bits on the lam: Boil and squash and stovetop sear.Boil and squash and stovetop sear Ultimate happiness and psychic fulfillment: French fry. .

The Fastest Ways to Cook Potatoes

Also, watching and waiting for water to boil is a surefire way to take the joy out of cooking.So I spoke with the Epi Test Kitchen, and they gave me four quickest ways to cook potatoes—no boiling necessary.Steaming has all the benefits of boiling—no cooking oils, not much clean up—at a fraction of the time.So the next time you’re prepping potatoes for another dish or just softening them on their own, try steaming them instead of boiling.Unlike a big pot of boiling water, steam won't dilute the flavor of the potatoes substantially.Here's how to do it: Just prick a few holes in a few potatoes with a fork, and microwave on high for 3-4 minutes, turning over once. .

11 Amazing Ways You Can Cook Potatoes (That Isn't Mashed

They've got an undeserved bad reputation and people avoid them for no reason, but we all love them and they make us happy.We want ways that transform the plain potato into something crispy, fluffy, greasy, cheesy, drenched in sauce... you know how it goes.This Canadian dish takes greasy potato chips and tops them with cheese and gravy.Try this authentic Canadian poutine recipe, with a thick, rich homemade gravy.Simply get a few potatoes, cut them width-ways (but not all the way through), slather it in butter and roast them until they fan out and become crispy and golden.Here's a super simple hasselback potato recipe with a chive, olive oil and butter mixture.It's time to transform plain potatoes into fresh, fluffy and rich gnocchi.All you need to do is roast a few potatoes, scoop out some of the flesh and fill each half with whatever you fancy -- bacon, cheese, shallots, butter, sour cream... the list goes on.Start off with this easy recipe with sharp cheddar cheese, crumbled bacon, sour cream and chives.Bacon and cheddar stuffed potato skins with sour cream.Or you can make one giant rosti and bake it with eggs, feta and baby spinach.Enjoy a few potato rosti with smoked salmon, chives and cream cheese.They are soft and fluffy yet crispy and golden, and are the perfect base to load with toppings or to have as is.To make them, it's as simple as boiling some potatoes, smashing them and then roasting with salt and olive oil until crispy.This traditional Spanish tapas comprises of baked (or fried) potatoes with a rich, spicy tomato sauce and decorated with parsley.It's an excellent appetiser for a dinner feast and is super easy to make.If you're feeling hungry reading this, we're truly sorry but we couldn't resist including crispy, melty, oozy cheese fries.Then all you need to do is put the mixture in a waffle iron to create fluffy yet crispy waffles, and top with your favourite toppings -- poached eggs, avocado, sour cream or smoked salmon would all be amazing.Although you often can't see the chips hidden under a seemingly endless pile of kebab meat, cheese, yoghurt, hummus and garlic, chilli and/or barbecue sauce, this potato dish is the definition of greasy goodness.


Methods of Cooking Potatoes

A wide variety of potatoes in different shapes, sizes and colors are available to pick from.Before baking, pierce washed potatoes with a fork, coat the skin with olive oil or butter, sprinkle with salt, place on a baking sheet, and cook at 425 degrees Fahrenheit for about 65 minutes.It includes washing and slicing potatoes; then placing them in a baking dish with a variety of other flavorful ingredients, such as cream, cheeses, herbs and spices.Simply follow scalloped potato recipe instructions for combining ingredients, and bake for about 45 minutes at 375 degrees Fahrenheit.Quarter 2 pounds of potatoes during the final step of preparation.Consider adding herbs to the potatoes and other flavorful ingredients to the basic method and you'll have a great side dish for any meal.Drain potatoes in a colander, cool them, add seasonings if desired, and enjoy!Then blend the milk mixture with the potatoes until they reach your desired consistency.Boil 1 cup of water (add a pinch of salt) in a saucepan with a steamer basket inside it.Add potatoes to the basket and steam for about 20 minutes (or until tender and the water has evaporated).Transfer potatoes to a bowl and add 1 tablespoon of butter and 1/4 teaspoon of salt; toss to coat.If desired, you could add some fresh herbs to the butter and salt before tossing. .

We made baked potatoes 9 different ways to find the one perfect

Here in the Midwest, they’re particularly delightful when there’s a crispness in the air and people who would commonly have no interest in anything so festive are chirping about apple-picking and hay rides and strolling down the street wearing sweaters over plaid collared shirts.But they’re also great during, say, an unseasonably cold spring when every day hovers just on the verge of freezing rain and that almost doesn’t matter because you’ve been ordered to stay inside anyway. .

How to Make Baked Potatoes

Here are five ways to bake whole potatoes using an oven, microwave, slow cooker, grill, or air-fryer.A baked potato can be a simple side dish topped with butter and herbs, or a hearty meal in itself, stuffed with whatever your hungry imagination has in mind.Baked Potato with bacon, scallions, and cheese Credit: Soup Loving Nicole.Prick all over with a fork or cut a deep slit on the top to release steam as it cooks.For crispy skin, place a potato directly on the middle oven rack and bake for 60 to 90 minutes.Total cooking time depends on the size of the potato; it's done when its starch has become tender and fluffy.Microwave Baked Potato topped with sour cream and bacon Credit: France C.But if not, start by cooking the scrubbed and pricked potato on full power for 5 minutes.Rub the skin with olive oil and sprinkle with salt and dried herbs (optional).OR Double wrap potato in heavy-duty foil and bury in hot coals for 30 to 60 minutes, or until tender.Air Fryer Baked Potatoes Credit: Soup Loving Nicole.Rub them with a little vegetable oil, sprinkle with salt and pepper and other seasonings if you like, and place them in the air fryer basket.Slice the potato in half to form two boats, make slits in the flesh, and top as desired.Cut a slit down along the top and squeeze both ends of the potato toward the center to fluff up the starch and release the steam.Top as desired with butter, sour cream, cheese, vegetables, chili, get the picture.Its thick skin also helps the potato create its own delicious, edible serving bowl.Choose dry, firm, smooth-skinned russet potatoes without cuts, bruises, sprouts, or hints of green.Store potatoes in a cool, dry, dark spot with ventilation (not in a plastic bag). .

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