Boil: scrub them with a vegetable brush. New potatoes can be cut in half, larger ones into chunks. Drop into a pot of water and boil until fork-tender. Drain in colander and place in bowl. Add your choice of: butter, olive oil, chopped oregano, chopped rosemary, or your favorite herb. Toss and serve.
Roast: this works best with rinsed and scrubbed fingerling potatoes. Scrub with a vegetable brush. Place on a half-sheet. Sprinkle with olive oil or balsamic vinegar and salt. Roast at 400′ until fork-tender.
Bake: for larger spuds. Scrub with a vegetable brush. Prick all over with a fork. Place on oven rack at 400′ and back until roast tender. Serve with condiment tray: butter or olive oil, sour cream, chives, chopped herbs.
Mash: scrub or peel the potatoes, chop, and boil. For garlic mash, add a clove or two of garlic toward the end of the boil. Add a bit of milk or cream and a tablespoon or so of butter. Mash with a potato masher to taste, lumpy or creamy.
- It took me a while to find a vegetable brush is that worked for me. The one I use now is a square plastic one with stiff bristles.
- I’ve tried many other tools besides a potato masher, but the hand masher works best.
- If you don’t prick the potato, it will explode in the oven. Some of the larger new and fingerling potatoes may need to be pricked as well as the larger bakers. Ask me how I know. You never want to hear a “poom” in your oven, is all I have to say.
- I hate to peel potatoes, there are so many wondereful nutrients in the peel, but it’s the way Ted’s mom prefers. She taught me the nifty garlic potato trick.