Basic Use and Preparation

Potatoes are always cooked and are incredibly versatile. They can be boiled, baked, roasted, steamed, simmered, sautéed, grill-roasted, and deep-fried. Scrub them under cool running water to rid them of dirt. With a paring knife, cut out any eyes that are starting to sprout. If peeling the potatoes before cooking, use a vegetable peeler. Don’t peel a potato unless necessary, to preserve the most nutrients. This holds true even when boiling potatoes. If using potatoes cold for salads, plunge the cooked potatoes into a bowl of ice water until cool and then peel and cut them. If using them hot, let the potatoes cool slightly before peeling and then cut as directed.