Baking

• Baked potatoes are easy to prepare and tend to absorb flavors well because of the uniform heat in the oven. Potatoes can be baked whole, quartered or sliced into rounds or wedges. It is recommended to prick potatoes with a fork before baking to provide an outlet for steam. This method also results in fluffier potatoes. Potatoes can be rubbed with spices and oil before baking to impart a crisp delicious flavor. Potatoes are generally baked at 400 to 450 Fahrenheit so that they are cooked crisp on the outside and fluffy on the inside.

Grilling

• Grilled potatoes are popular at barbecues and as party food. They are an easy accompaniment to prepare for meats. Potatoes can be grilled whole or sliced. Make sure to scrub the potato skin well before grilling so that no impurities find their way in the food. If desired, you can boil the potatoes until they are half cooked before grilling so that they cook faster but still absorb the grilled flavor. Brush potatoes with flavored or plain cooking oils to make the skin crisp and roasted. It is better to season potatoes before grilling them so that the seasoning is uniformly absorbed.

Frying

• Fried potatoes are popular with young and old alike. Frying potatoes makes the outer skin crisp while keeping the insides tender and moist. Potatoes can be cut into sticks or thick quartered pieces before frying. Soak cut potatoes in water before frying them to remove excess starch and prevent discoloration. French fries are deep fried while cubed potatoes can be shallow fried to cook evenly. It is important to heat oil to a high temperature before frying potatoes so that they do not absorb too much oil.

Boiling

• Since potatoes are tough starchy tubers, boiling is a good way to cook them evenly. Boiled potatoes can be consumed with a variety of seasonings and can also be mashed with cream and butter to prepare mashed potatoes. Potatoes can be boiled whole or cut into pieces. Make sure the pieces are uniform to ensure even cooking. Potatoes must be covered completely with cold water with salt added before cooking. Skin can be left on the potatoes while boiling but should be peeled immediately upon draining so that it is easier to mash the potatoes.