I have found a great way to serve potatoes. I travel a lot and have always given away my remaining potatoes when I leave home. I discovered that if I peel and cut the potatoes in wedges and blanche for 5 minutes in boiling water, dry them and put them onto a baking sheet to freeze it is a great way to save them. I then put the frozen wedges into plastic bags to store. When it is time for a meal I take the wedges from frozen state and fry them in a little oil on top of the stove, making sure I attend to them while they cook, they are great. Vi Lowe
10/07/2014 - 2:07pm
01/28/2014 - 7:46pm
08/16/2013 - 3:25pm
How I like to cook my potatoes is to use Russet potatoes rinse and slice them really thin, almost like potato chips then deep fry them until golden and crispy brown. Pat dry after they are done and sprinkle with salt.
07/02/2013 - 5:56pm
All I Can Say Is YUMS!
06/17/2013 - 8:47pm
My favorite way to cook potatoes is in a mashed potatoes
10/14/2012 - 2:31pm
I think those oven chips & roast potatoes look like they contain a lot of acrylamide.
06/03/2012 - 12:56pm
Microwaved potatoes are horrid! Bake them in a hot oven for crisp skin!
03/29/2012 - 11:05pm
Your way to cook baked is not the best for best result in oven. If you pierce before baking, it lets out too much moisture. After many years and lots of experiments, the best method I have found is this: Scrub outside of good sized grade a russet (Idaho) potato with brush under warm water to remove all dirt or residue; let dry; brush with light coating of butter; oil could be used; bake at 400 degrees for one hour if at elevation of 4000 feet; adjust time for elevation; half way through cooking cycle, prick each side twice with fork to let moisture escape during last of cycle. Do not over cook.Result is perfect. I prefer to eat with skin on. It is crunchy, tasty and full of nutrients.
For microwave: do not oil, prick at start of cycle, wrap well in paper towel while still moist from washing and again do not over cook. The skin is not nearly as tasty as in oven, but is still very edible. Also, the inside is not as flaky, so I prefer oven when time allows.