I can’t think about a potato without recalling Samwise Gamgee. Not only is he one of the greatest heroes of cinematic history (and literary fiction before then), he’s also a lover of potatoes. And if you’re wondering how to cook potatoes, Samwise also has the answer: “Boil ’em, mash ’em, stick ’em in a stew. Lovely big golden chips with a nice piece of fried fish.” That pretty much sums up the versatility of the potato!
But just because you can cook potatoes any way under the sun doesn’t mean that you always should. Some cooking methods yield superior spuds to others, and some potato recipes are better for certain types. These are the best ways to cook potatoes according to a professional chef.
How to Clean Potatoes Before Cooking
Before making any of the potato recipes below, you’ll want to start with clean potatoes. Potatoes grow in the dirt, so the skins can be quite (ahem) dirty. Luckily, this is an easy problem to fix! Rinse the potato under cold running water. If there are any stubborn dirt bits that don’t come off in the wash, lightly rub the skins using your fingers or a clean scrub brush. Then dry them with a kitchen towel, and you’re ready to cut and cook. And if you have green potatoes, toss ’em. That hue won’t come off no matter how hard you scrub.
Oven-Roasted Potatoes
This might be our favorite way to cook potatoes. You can roast any type of potato, but Yukon Golds turn out best. Think creamy on the inside, crispy on the outside, caramelized perfection. Waxy potatoes like red potatoes, new potatoes and fingerling potatoes roast well, too. Avoid oven-roasting Idaho or russet potatoes, as these starchy potatoes don’t keep their form as they cook and will turn into a mushy pile.
It’s important to cut the potatoes into the same-size pieces to ensure they cook evenly. Also give them plenty of room on the baking sheet. Crowded baking sheets create steam, yielding a lackluster soft texture instead of a crispy and wonderful one.
How to Roast Potatoes in the Oven
Ingredients
- 1 pound Yukon Gold potatoes, halved or cut into 2-inch wedges
- Olive oil
- Salt and pepper
Directions
- Preheat the oven to 450°F.
- Spread the potatoes out over a baking sheet and drizzle with olive oil, salt and pepper. Lightly toss to coat.
- Arrange the potatoes in a single layer with the cut-side down.
- Roast for 20 to 30 minutes, until golden brown and tender.
Serve roasted potatoes with meaty mains like prime rib roast, roast chicken and maple-glazed salmon.
Baked Potatoes
Baked potatoes differ from roasted potatoes because they’re cooked whole. Idaho and russet potatoes are ideal for baking because they’re starchy instead of waxy. Starchy potatoes break down to become soft and fluffy, making them ready to absorb all that delicious butter, sour cream and cheese you’re bound to put on them.
Be sure to poke a couple of holes in the potato before it goes into the oven, or go British style and slice cross-shape in the top. Potatoes are full of water, which turns to steam as it cooks. If the steam can’t escape, the potato might explode. Chances are pretty low (it’s never happened to me personally), but it’s not worth the risk. I’ve seen photos, and it looks like a mess to clean up.
How to Make Baked Potatoes
Ingredients
- Idaho or russet potatoes
Directions
- Preheat the oven to 400°.
- Prick the potatoes in a few places with a fork and place them directly on the rack. Bake for 40 to 60 minutes, until tender when pierced with a fork.
- For a shortcut, microwave the potato using the method below for 5 to 6 minutes. Then, bake for 20 to 30 minutes.
Baked potatoes are a classic side for meat loaf or steak, but they also make a great vegetarian main to go alongside Caesar salad or roasted vegetables.
Boiled Potatoes
Plain, boiled potatoes are a little…well, boring. No matter which potato you choose, they will all lack the depth of flavor of any other cooking method on that list. While you can boil any type of potato, waxy and Yukon Gold potatoes hold their structure better than starchy potatoes.
That said, boiled potatoes are perfect for absorbing other flavors. The water removes excess starch from the potato, creating an absorbent vehicle for potato salad marinades or mashed potato mix-ins. Par-boiling potatoes before roasting, sauteeing or grilling them is another great option. These less-starchy potatoes will crisp up more easily, creating extra-crunchy fried or roasted potatoes.
How to Boil Potatoes
Ingredients
- Any type of potato
- Water
- Salt
Directions
- If the potatoes are larger than 2 inches in diameter, quarter or halve them. If par-boiling, cut the potato as specified in the recipe for fried or roasted potatoes.
- Place the potatoes in a large pot and cover with 2 inches of water. Add a generous pinch of salt and bring the water to a boil over high heat.
- For par-cooked potatoes, turn off the burner and cover the pot. Let the potatoes sit in the hot water for 10 minutes before draining well.
- For fully boiled potatoes, reduce the heat to simmer and cook until the potatoes are cooked through, anywhere from 10 to 30 minutes depending on the size.
Try using boiled potatoes to make mashed potatoes or potato salad, or par-boiling potatoes before making breakfast hash.
Air-Fryer Potatoes
An air fryer is an amazing gadget. It’s basically a countertop convection oven, which makes it easier than ever to create crispy roasted potatoes. You’ll want to follow the same general guidelines here as you would with roasted potatoes: Yukon Golds are best; waxy red potatoes, new potatoes and fingerling potatoes also work well. Avoid starchy Idaho or russet potatoes.
The most important rule to keep in mind here is batch size. The potatoes need enough air flow around them to crisp up, so don’t try to cook potatoes for a crowd in an air fryer. You’ll also want to shake the basket from time to time to ensure all the potatoes have access to the hot, circulating air.
How to Cook Potatoes in the Air Fryer
Ingredients
- 2 pounds Yukon Gold or red potatoes, cut into 1/2-inch strips
- Olive oil
- Salt, pepper and spices, like rosemary and granulated garlic
Directions
- Preheat the air fryer to 400°.
- Drizzle the potatoes with oil and season with salt, pepper and any other spices you desire. Toss to coat.
- Place the potatoes in the air-fryer basket. Cook until potatoes are golden brown and tender, 15 to 17 minutes, stirring or tossing the basket every 5 minutes.
This is but one way to make potatoes in the air fryer. Because it’s an oven, you can use the air fryer to make wedges, chips, latkes or baked potatoes. The possibilities are endless!
Instant Pot Potatoes
Looking for a hands-off way to cook potatoes? Look to the Instant Pot. Keep in mind that the Instant Pot requires one cup of liquid to function properly, so this method is not going to result in crispy potatoes. Instead, the Instant Pot is the perfect way to make boiled potatoes, potato salad, mashed potatoes or baked potatoes. You’ll want to follow the rule of thumb for the potato recipe you’re following: starchy potatoes for baked potatoes and mashed potatoes, waxy potatoes or Yukon Golds for potato salad and boiled potato dishes.
How to Cook Potatoes in the Instant Pot
Ingredients
- 1-1/2 pounds baby potatoes, halved if larger than 2 inches
- 1 cup water or broth
- Butter
- Herbs, like parsley or chives
Directions
- Place the potatoes and water or broth in the Instant Pot.
- Lock the lid and cook on high pressure for 12 minutes. Quick release the pressure.
- Drain and discard the cooking liquid. Toss the potatoes with butter and herbs
Don’t forget: The Instant Pot is also a fantastic way to make potato soup.
Microwaved Potatoes
If you’re running short on time, the microwave is a great way to cook potatoes quickly. We like using the microwave as a shortcut method for making baked potatoes in the oven: Microwave on high for 5 to 6 minutes before baking, cutting the oven cooking time in half.
It’s also great for par-cooking potatoes before finishing them using a different method, like scalloped potatoes, skillet potatoes or breakfast hash. Chop or slice your potatoes, place them in a microwave-safe bowl with a tablespoon of water and partially cover the bowl. Microwave for 3 minutes to soften the potatoes.
Any type of potato can be cooked in the microwave depending on the dish you’re making. If you’re cooking whole potatoes, be sure to poke a few holes in them with a fork. This allows the steam to escape as the potato cooks, preventing a potato explosion (it’s rare, but it does happen).
How to Cook Potatoes in the Microwave
Ingredients
- 2 pounds red potatoes, cut into 2-inch wedges
- 1/4 cup butter, melted
- Spices and herbs, like garlic powder and parsley
Directions
- Place the potatoes in a 2-quart microwave-safe dish.
- Pour the melted butter and seasonings over the potatoes and toss to coat.
- Microwave on high, uncovered, for 8 to 10 minutes, until potatoes are tender. Stir after the first 5 minutes.
These no-fail potato recipes are perfect for any meal!
Loaded Mashed Potatoes
Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. —Dawn Reuter, Oxford, Wisconsin
Simple Au Gratin Potatoes
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia
Cream Cheese Mashed Potatoes
Whenever I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. —Jill Thomas, Washington, Indiana
Loaded Tater Tot Bake
I keep frozen Tater Tots on hand for meals like this yummy Tater Tot casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
Crispy Smashed Herbed Potatoes
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio
Comforting Cheesy Potatoes
As a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho
Cheesy Mashed Potatoes
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. —Brad Moritz, Limerick, Pennsylvania
Loaded Red Potato Casserole
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky
Lemon Roasted Fingerlings and Brussels Sprouts
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
Flavorful Mashed Potatoes
Earthy herbs bring a full chorus of flavor to creamy red potatoes, making this side dish anything but ordinary. Save it for special occasions or serve as a dressy accompaniment to a weeknight meal. —Mary Relyea, Canastota, New York
Glazed Sweet Potatoes
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland
Roasted Potatoes with Garlic Butter
A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. —Elizabeth Kelley, Chicago, Illinois
Tropical Sweet Potato Salad
I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. —Crystal Jo Bruns, Iliff, Colorado
Potato-Bean Salad with Herb Dressing
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Bayonne, New Jersey
Baked Sweet Potato Fries
I can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells them in the frozen foods section, I still love to pull them out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas
Favorite Cheesy Potatoes
My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan
Twice-Baked Cheddar Potato Casserole
Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona
Tzatziki Potato Salad
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
Savory Potato Skins
For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. —Andrea Holcomb, Torrington, Connecticut
Pepper Jack Hash Brown Casserole
I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida
Olive Oil Mashed Potatoes with Pancetta
Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii
Sweet Potato Salad with Orange Dressing
For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.—Marie Rizzio, Interlochen, Michigan
Slow-Cooker Praline Sweet Potatoes
I had a house full of relatives and was short on cooking space. I used the basic idea of the traditional sweet potato casserole and adapted it for the slow cooker. It's been a huge hit ever since! —Joanna Stanforth, Scott Air Force Base, Illinois
Tangy Potato Salad with Radishes
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
Breakfast Potatoes
These cheesy potatoes are a super morning side dish. I prepare them often for my husband and myself. They go great with just about any breakfast main dish. —Judy Dupree, Thief River Falls, Minnesota
Mama's Warm German Potato Salad
My grandmother, Mama, made this potato salad for every family gathering at her home. The relatives would arrive with their specialties in hand. She never wrote the recipe down, so I had to re-create it from memory. Years later, it's just about right. —Charlene Chambers, Ormond Beach, Florida
Twice-Baked Sweet Potatoes with Bacon
This side always takes my guests by surprise because of the smoky, creamy flavor. No doubt you'll get major kudos when you place these potatoes on your table. —Cynthia Boberskyj Rochester, NY
White Ale Potato Salad
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
Loaded Smashed Potatoes
If mashed potatoes are a must at your family Thanksgiving, then why not go all out with the works? I love garlic, onions and bacon, and this dish has all three! —Kathy Harding, Richmond, Missouri
Chili-Spiced Sweet Potato Wedges
These are bound to become your new favorite side for sandwiches. A little chili powder adds a lot of flavor. —Toni Cordova, Pueblo, Colorado
Simple Lemon Parsley Potatoes
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, TexasRich & Creamy Mashed Potatoes
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan
Loaded Breakfast Potatoes
My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois
Grilled Potato Fans with Onions
Looking for the ultimate grilled potato? These seasoned potato “fans” are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. —Sharon Crabtree, Graham, Washington
Triple Mash with Horseradish Bread Crumbs
Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia
Garlic-Chive Baked Fries
Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Twice-Baked Red Potatoes
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland Looking for some healthy potato recipes? Check these out.
Grilled Three-Potato Salad
Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury, Keene, California
Nanny's Parmesan Mashed Potatoes
My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California
Braised Dill Potatoes
Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. —Amie Schmidt, San Diego, California
Rosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas
Mashed Potatoes with Cheddar
Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon
Creamy Make-Ahead Mashed Potatoes
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Lemon Red Potatoes
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas
Scalloped Taters
This creamy and comforting slow-cooked side tastes great with almost any main dish and is a snap to assemble with convenient frozen hash browns. It's a good way to make potatoes when your oven is busy with other dishes. —Lucinda Wolker, Somerset, Pennsylvania
Golden Mashed Potatoes
When there's no gravy with the meat, this dish is fabulous to serve in place of regular mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! —Cindy Stith, Wickliffe, Kentucky
Cheese Smashed Potatoes
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. —Janet Homes, Surprise, Arizona
Roasted Sweet Potatoes with Dijon & Rosemary
After moving to Alabama, I learned my friends and co-workers love sweet potatoes. I roast the potatoes with Dijon, fresh rosemary and a touch of honey. —Tamara Huron, New Market, Alabama
Skillet Red Potatoes
When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey
Creamy Hash Brown Casserole
This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma
Creamy Grilled Potato Salad
To avoid turning my oven on in the summer, I grill just about everything—including this creamy grilled potato salad. My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!—and I love that! —Gayle Robinson, Carrolton, Georgia
Party Potatoes
These creamy, tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa
Ranch Potato Casserole
We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason—I can put it together a day ahead and bake it just before we're ready to eat. —Lydia Schnitzler, Kingsburg, California
Super Simple Scalloped Potatoes
I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California
Honey-Mustard Potato Salad
Whenever there is a picnic or cookout, I am asked to bring my potato salad. It’s tangy and a little different. —Alicia Quadrozzi, Escondido, California
Creamy Hash Brown Potatoes
Convenient frozen hash browns are the secret behind the cheesy slow-cooker potatoes I cook up for potlucks and big group gatherings. —Julianne Henson, Streamwood, Illinois
Parmesan Baked Potatoes
It always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. —Ruth Seitz, Columbus Junction, Iowa
Cilantro Potatoes
Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They’re a great complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey
Southern Potato Salad
This Southern potato salad is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama
Quick & Easy au Gratin Potatoes
On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania
Mashed Potatoes with Garlic-Olive Oil
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
Homemade Potato Salad
This homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
Seasoned Oven Fries
The next time you’re craving fries, opt for these speedy, health-conscious wedges that bake in the oven. They’re just as tasty as deep-fried versions and made with less mess. —Pat Fredericks, Oak Creek, Wisconsin
Sweet Potatoes au Gratin
This rich, sweet potato casserole couldn't be any easier to make—or more delicious to eat! —Patti Kirchhoff, Lake Geneva, Wisconsin
Deluxe Mashed Potatoes
When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! —Vivian Bailey, Cedar Falls, Iowa
Red Roasted Potatoes
Roasting red potatoes is one of my favorite way to prepare them. Some fragrant rosemary, fresh or dried, gives these potatoes a distinctive but subtle taste. This dish is simple to prepare, yet elegant in color and flavor. It's a wonderful addition to any menu. —Margie Wampler, Butler, Pennsylvania
Twice-Baked Potato Casserole
My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio
Roasted Greek Potatoes with Feta Cheese
Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. —Arge Salvatori, Little Ferry, New Jersey
Slow-Cooker Mashed Potatoes
Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required. —Trudy Vincent, Valles Mines, Missouri
Special Baked Potatoes
For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking. "Just before they're done, I sprinkle cheese on top of each potato. Our guest always rave about the," Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: "Place the handle of a wooden spoon along the bottom of the potato—this will prevent your knife from going all the way through.")The post How to Cook Potatoes, 6 Ways appeared first on Taste of Home.
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