Cooking potatoes

Preparing potatoes

• Most waxy varieties never need peeling before cooking. Generally the skins are eaten, but they can be removed easily once cooked.
• Some recipes, such as stuffed baked potatoes, leave the skin on, but where the potato is braised in liquid, like gravy, it is more appropriate to peel.
• Most of the potato’s nutrients lie just under the skin, so it is worth considering if peeling is absolutely necessary. Simply clean the potato thoroughly before cooking.
• Whole boiled potatoes, even floury ones, can be peeled once cooked, and will be more flavorsome for having been cooked in their skins.
• When you peel, use a sharp knife or vegetable peeler to remove the thinnest possible layer. Remove any eyes.
• Once peeled, cook as soon as possible – leaving peeled potatoes in water will draw out their nutrients.

Boiling

• Place potatoes in a large pan of salted water and bring slowly to the boil. Test gently with the point of a fork.
• When potatoes are just tender, drain, put back in the dry pan and cover with a lid. Stand potatoes for a few minutes to allow them to absorb a little more steam.
• Add a few fresh herbs and some butter if you like. Alternatively, wrap potatoes in a clean tea towel and stand several minutes.

Microwaving

Whole with skins on:

• Prick 1 potato all over with a fork; wrap in paper towel.
• Microwave on high 4-6 minutes, turning halfway through cooking. If using more than one potato, increase cooking time.

Peeled and chopped:

• Cook 2 medium or 4 small potatoes with 1/2 cup water, covered in a microwave dish, 5-6 minutes on high.
• Stand 1 minute.

Frying

• Use waxy varieties.
• Cut potatoes into even-sized pieces and soak in cold water for 30 minutes. This will remove some of the surface starch. Drain and dry well.
• Fry potatoes in clean, hot vegetable oil until they are just golden. Remove potatoes from oil, heat oil to very high. Fry potatoes again for a few moments to crisp them up.

Baking

• Leave potatoes whole and unpeeled; scrub skins and prick with a fork. Wrap potatoes in foil if preferred.
• Place in preheated hot 210 deg C oven 1 hour, or until soft when tested with a fork or skewer. Brush with oil occasionally.
• Sprinkle with coarse salt for extra-crisp skin. Push a metal skewer through each potato before baking to conduct heat through the middle of the potato and cook it faster.

Grilling

• Peel and cut potatoes into thick slices or wedges. Drain and dry.
• Brush with a little melted butter or oil and cook under a preheated moderate grill until golden, turning once.

Roasting

• Peel potatoes and cut into even-sized pieces. Cook in boiling water 5-10 minutes only.
• Drain; score sides with a fork (this will crisp the outside beautifully) then place in a roasting dish with a little hot oil.
• Cook in preheated hot 210 deg C oven 30-40 minutes, or until golden brown and crisp.

Mashing

• Peel potatoes and cut into even-sized chucks. (The smaller the pieces the faster they will cook.)
• Cook in boiling salted water until very tender.
• Drain thoroughly, then return potatoes to pan while still hot and mash with a fork or potato masher until potatoes are smooth and fluffy.
• Add butter to taste and beat in a very small quantity of hot milk, or cream.
• Add a little more liquid, if necessary – potatoes should be creamy and soft, not runny.
• Do not use the food processor – they become gluey.