The best Potatoes
Here are some tips on some of the most popular potatos
preparation techniques. Remember it is best to eat potatoes
with their skins. The skin is jpacked with nutrients
like fibre, vitamins and minerals. If you need
to peel potatoes for dishes like mash, boil them in
their skins and then peel them afterwards.
Heat oven to 425ºF (220ºC). Pierce potato in several
places so the steam can escape. Place potato on oven
rack or baking sheet. Bake 40 to 55 minutes or until
tender when pierced with a fork.
Pierce each potato several times so the steam can
escape. Place in microwave oven and microwave on high
until tender, turning potato over halfway. For medium-sized
potatoes (about 5 ounces or 140g), microwave 3 1/2 to
4 1/2 minutes. For larger potatoes, (about 9 ounces
or 255g), microwave 5 to 9 minutes.
Heat oven to 425ºF (220ºC). Toss cut-up potatoes
with enough olive oil to coat lightly. Season with salt
and pepper (or any seasoned salt). Arrange in an even
layer on a lightly oiled shallow baking pan. Roast 20
to 30 minutes or until tender, moving them around occasionally.
In a large nonstick skillet, heat butter (or olive
oil) over medium heat. Add coarsely shredded potatoes;
cover, and cook until bottom is golden brown, adjusting
heat as necessary. Turn potatoes over carefully to brown
opposite side. Season with salt and pepper. Note: Turn
only once for crisper potatoes.
At the website Potatohelp.com
you will find the best potato recipes