3 Ways to Cook Potatoes

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3 Ways to Cook Potatoes
3 Ways to Cook Potatoes

Potatoes are one of the most versatile foods in the world. Cheap, tasty and nutritious, they can be prepared in hundreds of different ways. To learn how to cook potatoes, start by roasting them with salt. If you prefer them very soft to transform into puree, cook them in salted water until tender. Another quick way to prepare potatoes is to fry them in a skillet until they are golden and crunchy.


Roast potatoes

  • 1, 5 kg of potato.
  • ¼ cup (60 ml) of olive oil.
  • 1 ½ teaspoons (8 g) of coarse salt.

Makes 8 servings.

simple boiled potatoes

  • 500 g of potatoes.
  • 1 teaspoon (5 g) of salt.
  • Salt and pepper for seasoning.

Makes 4 servings.

sauteed potatoes

  • 5 or 6 medium potatoes.
  • 2 to 3 tablespoons (30 g to 40 g) of butter.
  • Salt and pepper to taste.

Makes between 6 and 8 servings.


Method 1 of 3: Making Baked Potatoes

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Step 1. Preheat the oven to 200 °C and wash the potatoes under cold running water

Wash well 1, 5 kg of potatoes. If you find a mound of dirt stuck to the skin, rub the potato with a kitchen brush to loosen the dirt.

You can bake any type of potato. The flourier ones, such as russet, will be light and fluffy in the center after they are ready, while waxy ones, such as red and English, have a stronger and more accentuated flavor

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Step 2. Cut the potatoes into 2, 5 cm pieces

Taking great care, cut the potatoes in half with a sharp knife. If you are cooking small potatoes, this first cut may be enough. The larger ones, however, should be chopped into small pieces of 2.5 cm.

  • If the potatoes are too soft, peel them before cutting them.
  • To surprise guests with a dish beyond chic, try preparing a Hasselback potato. To do this, cut thin cuts on the surface of the potato without chopping it. The potato will open up like a fan and crisp in the oven.


Do not cut potatoes if you want to prepare traditional baked potatoes. Instead, bake them whole for 50 to 60 minutes.

Step 3. Put the potatoes in a bowl and season them with oil and the spices of your choice

Transfer the chopped potatoes to a large bowl and pour ¼ cup (60 ml) of olive oil over them. Add one and a half teaspoons (8 g) of coarse salt and one teaspoon (2 g) of ground black pepper. Add more spices if you want to leave the potatoes with a different taste. Try some of the options below:

  • 2 tablespoons (15 g) of minced garlic.
  • 1 tablespoon (2 g) of curry powder.
  • 1 tablespoon (5 g) of garlic powder.
  • 1 tablespoon (5 g) of smoked paprika.
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Step 4. Spread the potatoes on a baking tray and place in a preheated oven

Transfer the seasoned potatoes to a baking tray or baking sheet. Distribute them in a single layer so they bake evenly and are crispy on the sides.

To make the dishes easier, line the baking tray with a layer of parchment paper before adding the potatoes

Step 5. Bake the potatoes for 30 minutes and turn them over

Leave the potatoes quietly in the oven so that they form a husk on one side. After 30 minutes, protect your hand with a kitchen glove and turn the potatoes with the help of a spatula.

The potatoes will sizzle as they release moisture into the hot oven

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Step 6. Bake the potatoes for another 15 to 30 minutes

Put the potatoes in the oven until they are soft and golden. To test the point, stick a fork, knife or toothpick into the center of a piece of potato. The utensil must go in and out without difficulty.

Step 7. Take the potatoes out of the oven and season them with fresh parsley

Turn off the oven and very carefully remove the tray from inside. Sprinkle two tablespoons (7 g) of chopped fresh parsley over the potatoes and serve them hot.

  • Replace the parsley with the fresh herb of your choice. Try seasoning the potatoes with rosemary, sage or oregano, for example.
  • Leftovers can be stored in the refrigerator, in a container with a lid, for up to five days.


If you prefer a creamier topping, throw a lot of parmesan or grated cheddar over the potatoes. The heat will melt the cheese.

Method 2 of 3: Cooking Potatoes Simply

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Step 1. Wash 500g of potatoes and peel them if you prefer

Wash the potatoes under cold running water and scrub them with a kitchen brush to remove any stuck-on dirt. Then peel the potatoes with a peeler to make them softer or to puree.

Use whichever type of potato you prefer. The flourier ones, such as russet, will be fluffier, while the waxier ones, such as red and English, will have a stronger flavor

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Step 2. Cut the potatoes into 2, 5 cm pieces or leave them whole if you are going to puree

Choose between cooking the potatoes whole or cutting them into pieces. The second option is ideal for salads or for cooking very large potatoes.

  • Whole potatoes will take longer to cook than chopped ones.
  • To save time, do not peel potatoes if you are going to put them in a masher or grinder.

Step 3. Put the potatoes in a pan and cover them with cold water

Transfer whole or chopped potatoes to a large pot. Fill the pan with enough cold water to cover the potatoes, extending them at least 2.5 cm. Then bring to fire.

It is essential that you use cold water so that the potatoes cook evenly. If you put them in hot water, the outside will cook much faster and the potatoes will have a gooey consistency


If you want to prepare a soup, put the chopped potatoes directly into the soup or broth. Boil liquid until potatoes are tender.

Step 4. Add a teaspoon (5 g) of salt and set the heat on high

Stir until the salt dissolves in the water. Then, with the pan uncovered and the heat on high, bring the water to a boil.

To make the potatoes even tastier, add half a head of garlic and a bay leaf to the water or cook them in chicken stock

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Step 5. Cook the potatoes uncovered for 15 to 25 minutes

After the water boils, turn the heat to medium so that it bubbles gently. Cook the potatoes until they are completely tender. To test the point, stick a skewer or fork in the middle of a potato and see if you can easily remove the utensil.

  • The total preparation time will depend on the size of the potatoes or pieces. Cubes of about 2.5 cm will take about 15 minutes to cook, whereas whole potatoes can take about 25 minutes.
  • It is not necessary to stir the potatoes while they are cooking.
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Step 6. Drain the potatoes in the sink

Put a drainer inside the sink and get the pan with kitchen gloves on. Slowly turn the potatoes inside the colander, letting the water run out through the holes. Then transfer them to a bowl.

If you are cooking a few potatoes, take them out of the pan with a slotted spoon

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Step 7. Serve the boiled potatoes or mashed them

To serve the potatoes directly, season them with a little butter and salt. For a creamier side, mash them with a masher and add milk or cream to make a homemade mashed potatoes.

  • You can also refrigerate potatoes and make a salad.
  • In the refrigerator, boiled potatoes can be stored for five days in a container with a lid.


To make a thick puree, add crispy bacon bits to the cream, along with cheddar cheese and chopped chives.

Method 3 of 3: Preparing sauteed potatoes

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Step 1. Wash and dry the potatoes

With a small brush, wash five or six medium-sized potatoes under cold running water until the dirt is well removed. Then dry them with a dish towel or paper towel. Wipe off any excess moisture so the potatoes fry instead of steaming.

Use whatever type of potato you prefer for this recipe. If you choose russet potatoes, you may only need two or three, as they are often larger than English and red potatoes

Step 2. Leave the skins intact to make rustic potatoes

To give the potatoes a more rustic look, skip peeling. However, if you prefer lighter and crispier potatoes, don't forget to peel them.

While you can make any potato with its skin still on, English and red potatoes have thinner skins and are crisper fried than floury varieties

Step 3. Slice, chop or grate the potatoes

To make hash brown style potatoes, grate them on the thickest side of the grated. However, you can also slice the potatoes into 0.5 cm pieces with a mandolin or knife, or chop them into cubes about 1 cm wide.

Be very careful when using a mandolin. It is very easy to cut yourself on the sharp blade of the device


To prepare classic French fries, cut the potatoes into long, thin strips and immerse them until crisp.

Step 4. Melt the butter over medium heat in a deep skillet

Put between two and three tablespoons (30g to 40g) of butter in a skillet and set the heat on medium heat. Melt the butter completely and turn the pan to grease the entire bottom.

You can also fry chopped mushrooms or peppers with potatoes to make a rustic lunch


For fried onions along with the potatoes, place half the chopped onion in the skillet with the melted butter. Fry for five to ten minutes before adding potatoes.

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Step 5. Place the potatoes in the skillet and season with salt and pepper

Evenly spread the potatoes across the bottom of the pan. Then season them with salt and pepper to taste.

  • To double the recipe, cook the potatoes in smaller portions.
  • Season the potatoes with garlic salt or onion powder to taste.

Step 6. Cover the skillet and fry the potatoes for 15 to 20 minutes

Cover the pan and cook the potatoes until tender. With your hands covered by gloves, remove the lid from the skillet and stir the potatoes every three to five minutes so that they cook evenly.

Stir the potatoes with a straight spatula or spoon

Step 7. Fry the potatoes uncovered for five to ten minutes

After the potatoes are soft, remove the lid from the skillet. Fry the potatoes until they are crunchy on the outside, at your favorite point. Then turn off the heat and season the potatoes with more salt and pepper.

  • Remember to stir the potatoes from time to time so they don't burn on one side.
  • Store leftovers in the refrigerator, in a container with a lid, for up to five days.


  • To speed up cooking, cut the potatoes into smaller pieces. Chunks will bake, cook or fry much faster than chunks or whole potatoes.
  • Avoid cutting potatoes too long before cooking them. After a few hours, they tend to brown.

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