Potatoes 101

It’s worth it to master more than a few ways to prepare a potato. Learn how to make perfect potatoes, for any occasion.

Know Your Potatoes

Mashed Potatoes

1. Put 2 1/2 pounds peeled and chopped russet or Yukon Gold potatoes in a large saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 15 minutes.
2. Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, 2 minutes.
3. Add 1 1/2 sticks softened salted butter (cut into pieces); mash with a potato masher until smooth. Add 1/2 teaspoon kosher salt, then gradually mash in 1/4 to 1/2 cup warm milk until creamy. Top with more butter before serving.

Roasted Potatoes

1. Preheat a baking sheet in a 450 oven.
2. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into wedges (or halve small potatoes). Toss with 2 tablespoons olive oil, melted butter, bacon fat or duck fat and season generously with salt and pepper.
3. Put the potatoes cut side down on the hot baking sheet; roast until golden on the bottom, 20 minutes. Flip and roast until crisp, 15 more minutes.

Baked Potatoes

1. Preheat the oven to 400.
2. Place russet potatoes directly on the oven rack. (No need to prick with a fork!)
3. Bake until tender, about 1 hour. Split open, fluff the inside with a fork and top as desired.

Home Fries

1. Cut 2 pounds peeled Yukon Gold potatoes into 1/2-inch cubes. Cook in salted boiling water until just tender, about 6 minutes; drain.
2. heat 2 tablespoons each butter and olive oil in a large cast-iron skillet over medium heat. Add the potatoes and spread them out.
3. Cook, undisturbed, until the potatoes start browning, about 5 minutes, then add 1/2 chopped onion and 1/2 teaspoon paprika. Flip the potatoes and cook 5 more minutes. Stir, then continue cooking until the potatoes are mostly browned, about 5 more minutes. Stir in 1 finely chopped garlic clove; cook 2 more minutes. Season with salt and pepper.

Hash Browns

1. Peel 2 pounds russet potatoes; grate them on the large holes of a box grater into a colander. Squeeze out the moisture with your hands, then blot dry.
2. Heat 6 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes in a few piles and flatten with a spatula; season with salt and pepper. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes.
3. Flip, then drizzle the hash browns with 1/4 cup heavy cream; cook until absorbed, about 2 minutes. Continue cooking, flipping occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.

Potato Skins

1. Bake 4 russet potatoes (as directed above); let cool. Cut lengthwise into quarters and scoop out the flesh, leaving a 1/4-inch shell.
2. Brush both sides with melted butter and season with salt and pepper. Place on a baking sheet skin-side down.
3. Cut 8 slices cheese into quarters; top each potato wedge with 2 pieces cheese.
4. Return to the over until melted, 5 more minutes.

Recipes courtesy of Food Network Magazine