Best Ways to Cook potatoes

Potato wedges are easy and they make a delicious side dish. Wash potatoes and free them from dirt or dust. If you like, you can also remove the potato skin with a peeler.

Cut the potatoes in 8-12 long wedges. Wash them with cold water and let them dry in a strainer. In a non-stick oven-safe pan, brush some olive oil to avoid the wedges from sticking to the pan. Throw the wedges in the pan and drizzle some olive oil. Season with a dash of salt, black pepper or/and paprika, onion powder, and garlic powder. Use a spatula to mix and coat the wedges with oil and seasoning.

Lay each of them away from others and let them bake in the oven at 400 degrees F for 20-45 minutes. When the top looks crispy and golden brown, take them out and serve fresh. You can also garnish them with rosemary or thyme. 

Potatoes can be cooked in various ways. Hash browns are the perfect mouth-watering snack and breakfast recipe. To make hash browns, peel potatoes and grate them. Wash them two or three times with cold water and then use a strainer to get rid of water. Use a cotton cloth to soak the remaining water.

In a frying pan add a teaspoon of butter or olive oil and lay down the grated potatoes. Spread them all over the pan and stir once every minute. When it seems to have cooked partially, press them down on the pan and cover the frying pan. Crack and pour two eggs and cover the pan to cook. When the eggs are cooked and the potatoes are crispy, slide the hash browns in a plate. If they appear uncooked on top but the other side is done, let them bake in the oven for a minute or two. Grab a fork and enjoy hot, hash browns.

If you have an excess of big, starchy potatoes like russets or yukon golds, you can use them to make an excellent mash.

The ratios of potato to other ingredients varies widely based on your personal preference, experiment and see what you like best.

Start by peeling your potatoes, rinsing off the excess dirt, and cutting them into big 1 or 2-inch chunks. Add them to a pot of heavily salted cold water and place onto a stove set to medium heat.

While the potatoes are boiling, get a saucepan and in it heat up some milk, cream, and butter (about 2:1 milk:butter), add a sprig of thyme or a clove of garlic if desired, and let the ingredients steep until fragrant.

When you can easily pass a fork through the potatoes, drain them of the water, and pour your milk/butter mixture into the pot through a strainer to catch the herbs and garlic.

Mash thoroughly, season with salt and pepper to taste, and you're done!

As a personal opinion, the very best way to cook potatoes is to double-cook them.

These are best made with a bigger, thicker-skinned, starchy potato, like a russet.

Peel your potatoes, and cut into big chunks (about 3 inches across - they'll shrink) and place into a pot of heavily salted cold water. Set your oven to 450 degrees Fahrenheit or 230 degrees Celsius. Boil the potatoes until a fork can very easily pass through them. Drain the water.

Transfer the potatoes to a large metal bowl and add olive oil and salt, tossing to combine, and adding just enough to coat all of the potatoes. Place the potatoes on a baking sheet and bake until golden brown and crispy on the edges, occasionally flipping the potatoes to cook evenly.

This yields beautifully crispy, crunchy, and pillowy potatoes. Great served as a side with a roast of any kind.

Potato Cutlets are exquisite and delicious because they have everything. Some spice, mashed potatoes, and meat. Boil and shred lamb or chicken pieces. In another pot, boil potatoes, remove the skin, and mash them.

Combine the two in a bowl and add paprika, salt, garlic powder, chili flakes, and some black pepper. You can also add celery, spring onions, grated carrots, and coriander for enhancing the flavor. In a chopper, blend the cooked meat and potatoes so that they are finely mashed.

Shape small cutlets and place them in the fridge for 30 minutes. In a frying pan, heat 2 tablespoons of canola or sunflower oil and fry the cutlets at medium heat until the outer sides are crispy. Serve them with Alfredo sauce, tomato ketchup, or green chili sauce if you can handle spice.

Perhaps the easiest way to cook potatoes is to do it in the oven. It requires three ingredients, and takes almost no active time.

Baked potatoes are best with a big, starchy potato, like a russet. Scrub your potatoes to get excess dirt off and preheat your oven to 450 degrees Fahrenheit.

Grab a fork and stab the potatoes about ten times all over to let steam escape. Then place the potatoes in a bowl and coat with oil, tossing to make sure every bit is covered. Remove your potatoes and place onto a foil lined baking sheet, then sprinkle with salt.

Place the baking sheet in the oven and let bake for an hour, or until the skin is crispy and the inside feels soft and tender. Remove from oven, let cool, and enjoy. Serve with plenty of butter, sour cream, green onions, or whatever else tickles your fancy. The beauty of potatoes is their versatility.