Whether you’re serving them mashed, roasted, fried our even poutine-style – Avoid ruining this versatile root vegetable during the cooking process by following these tips from our friends at Food & Wine
1. Are you experiencing tough results when tossing raw potatoes into the oven? To achieve a crisp exterior and creamy interior, parboil potatoes until ¾ cooked. One way to test the doneness is to pierce potatoes with a knife and pick it up. If it won’t slip off when picked up, you’re ready to begin roasting. Place the potatoes into the oven at 425 degrees for about 20 to 30 minutes.
2. Avoid roasting potatoes in a cold roasting pan. This method causes them to stick to the bottom and break apart when plating. Try heating a pan alone in the oven then adding oil. Let the oil heat up and then add your potatoes for roasting.
3. If you want your potatoes to cook evenly and avoid burning, place the potatoes with space between each one and keep them in a single layer.
4. Take it easy on the oil. Coat the bottom of the pan with a thin layer of oil so that you aren’t left with a fried result. Add a few sprigs of your favorite herb for additional flavor.
1. For mashed potatoes, have your added ingredients ready to go at room temperature. Folding in warm butter and milk will absorb with ease into the hot potato versus using cold straight-from-the-fridge ingredients.
2. By using warm ingredients, be cautious not to over blend the mixture. Over blending can give the potatoes a gluey texture.
1. Stay away from small spuds unless you’re looking for extra short fries. Food & Wine suggests finding the largest potatoes you can, such as Idaho russets.
2. Once you cut the potatoes in preparation for fries, soak them in cold water over night to remove any excess starch. This preparation prevents fries from sticking together and helps achieve maximum crispness.