There are a number of different ways to prepare potatoes, among them Au Gratin, Baked, Mashed,Roasted andScalloped. Find instructions below on a few of the most popular ways to cook a potato.
How to Cook Potatoes Fast
The simplest way to cook potatoes fast is to cut-them into smaller pieces. For fast mashed potatoes, for example, rather than boiling the whole potato, cut potatoes into quarters. Want your potatoes to cook even faster? Use even smaller potato pieces and you can use the microwave to cook potatoes faster than the stove (you avoid waiting for the water to boil).
Au Gratin- Learn How to Cook Au Gratin Potatoes
Au Gratin Potatoes
Preheat the oven to 425°F.
Peel your potatoes and slice very thin slices either with a knife or mandolin. You can also use a food processor to do this.
Grease your baking dish with butter.
Now start laying the potatoes into the dish. After each layer, season with salt and black pepper.
Pour the Half & Half mixture over the layered potatoes, push down to immerse all the potatoes in the cream.
Bake at 425°F for 50-60 minutes covered with foil, until potatoes are cooked (test with the tip of sharp knife).
Then take foil off and bake for 10-20 minutes until golden on top.
The perfect baked potato is crispy on the outside and fluffy in the middle. Baking potatoes is simple. To make a baked potato, simply wash your favorite type of potato, we recommend the russet potato because of its flavor and texture. Then follow the steps below for baking them in the oven, crockpot or microwave.
Things to note for preparing potatoes for cooking:
Sometimes potatoes that are cut and uncooked take on a pinkish or brownish discoloration. It’s due to the carbohydrate in the food reacting with oxygen in the air. Potatoes that become discolored are safe to eat and do not need to be thrown out. The color usually disappears with cooking.
Preserve the color of cut potatoes by storing them in cold water, and add lemon juice or a little vinegar. Limit water soaking to two hours to retain water-soluble vitamins.
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