i really am bored.tell me something random ]
Wash them, poke their skins with a knife in 2-3 places and then microwave them on high for about 10 minutes (for 3 potatoes; check them regularly)Then, cut them in half and top with butter, sour cream, or chives.
Depends on the potatoIt seems the answers above are from so so cooks, I am a chef instructorRussets (Idaho) are good for fries, best for mashed, and bakedWaxy (red, fingerlings, new) are best for boiled, roasted, in stews, with pot roasts, potato salad, au gratinsThey tend to hold up better and not fall apart.
You could bake them, boil them, or fry themMake hashbrowns, make scalloped potatoes or Au Gratin, Potato Salad, Mashed potatoesHashbrowns: Peel potatoes then grate them using a grater and add to hot oil that has been heated to medium-high heatTurn every couple of minutes until brown then drain on paper towelsBoiled: To boil them you can cook them whole or peel and chopThey will cook more evenly if they are the same sizeJust boil in some water until when you touch them with a fork they split easily and you feel no resistanceSeason with butter, salt, and pepper to tasteMashed Potatoes: Boil as above but drain them and mash them then add warm cream or milk, butter, salt and pepperBaked Potatoes: Wash potatoes and wrap them in aluminum foilBake in a 400 degree oven for 1 hourServe with butter, sour cream, cheese, and chives.
