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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.

Oven baked

Heat oven to 425F (220C). 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.

Microwave baked

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.

Roasted

Heat oven to 425F (220C). 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.

Hash browns

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