The potato was first discovered in the Andes more than 8000 years ago. It was many centuries before it arrived in Europe in the 16th Century. Over the years potato cooking has become extremely common and is now cooked throughout the world.
There is a whole range of varieties and you will discover particular kinds suit certain cooking methods. The round red ones and the new potato are suitable for boiling as they do not fall apart. Russets or baking ones will be ideal for mashing. For baking or frying use long whites.
Cook potatoes in milk if you are intending to mash them. If you want a lighter mix then use skimmed instead of full fat milk and leave out the butter. Try adding garlic cloves to enhance the flavor. If you over mash them they are more likely to be both sticky and stodgy. You could add roasted garlic, your favorite herbs, pepper and salt or even grated cheese to make them extra tasty when you are finally mashing them.
Chop them in smaller pieces such as quarters or halves to prepare them for roasting. Toss in olive oil. Keep checking and turning them in the oven to make sure you have an even browning.
If you are intending to fry them cut them and soak for half an hour. Make sure they are dried thoroughly before adding to your pan. Cook and drain them and remove excess fat with a kitchen towel. Frying for a second time will make them crispier.
Baking in skins is a popular method. It will take longer to oven cook, though. You can choose really interesting and satisfying fillings, such as grated cheese, tuna with sweetcorn or coleslaw. They add a splash of color as well.
If you combine cooked potatoes that have already been sliced, together with herbs, sliced onion and butter, you will have created a Lyonnaise recipe. It is a filling dish and adds interest to this humble vegetable. Use the red variety for potato au gratin that has grated cheese for a topping. If you wish to make a simple supper meal a casserole combining diced ones, sour cream, cheese, garlic and cottage cheese is very quick. The ingredients are readily accessible.
New ones can be served hot or cold so cooking too many will not be a waste. Cold potatoes are ideal with a salad. You can toss them in a dressing of olive oil, mustard and lemon juice to flavor them. These easy tips and ideas make potato cooking a pleasure and certainly not a chore!
You can get guidelines on how long to bake a potato and an easy mashed potatoes recipe on our website, now.