Potato recipes

So many potatoes, so little time. From the creamy buttery look of the Yukon Gold to the eye popping Purple Peruvian, the cute Fingerling, the hearty Russet, and the delicious Sweet Potato, this vegetable offers shapes, sizes, colors and textures to please everyone's palate. Boiled, steamed, fried, baked, sautéed, roasted, and grilled, they can be prepared so many ways from mashing, frying, adding them to soups to eating them all by themselves.

Cooking Tips:

* Use potatoes to thicken soups. Sauté onions and garlic until translucent. Add Potatoes (no skin) and Broccoli stalks, stir and cook a little. Add Broccoli tops on top and 4 cups of chicken stock. Cover and simmer. After about 20 minutes, take out the Broccoli stalks and then blend the rest together with a hand-held blender. Add cheese and milk.
* When baking in the oven (or microwave), pierce the skin before baking to allow steam to escape. Bake at 350 for about an hour, depending on the size. If you bake them on a rack, you'll get nice crispy skin. You may want to coat them with some kosher salt after you wash them for added flavor. Baking a potato in foil actually causes the potato to steam; if you want softer skin, rub it with a little olive oil before baking instead of in foil.
* Most people start boiled potatoes in cold water for even cooking, but to reduce the loss of nutrients, drop them in already boiling water or better yet, steam them instead of boiling them, even for mashed potatoes! That retains more of the nutrients from the skin and you won't believe how much better it tastes!
* Don't over-beat your mashed potatoes or they will be gooey and gummy.
* Try roasting by cutting Potatoes in chunks, tossing in olive oil, add salt and pepper, and roast at 450 for about 30 minutes until done. They will caramelize. This is a fun way to make French Fries without frying! Or cut them into chip shapes and do the same thing! Purple Potatoes are fun too! Check them every 10 to 15 to see if they need flipping.

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