The Best Ways to Cook Indeterminate Potatoes

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Last Updated on April 8, 2024 by Tony Manhart

If you find yourself unsure about the best way to cook those mysterious, indeterminate potatoes sitting in your pantry, look no further. In this article, we will explore a variety of tried and tested methods that will guarantee delicious and satisfying results. From crispy roasted potatoes to creamy mashed goodness, we’ve got you covered with the best ways to cook those enigmatic spuds. So grab your apron and get ready to elevate your potato-cooking game!

Traditional Baked Potatoes

Preheat the oven

To prepare traditional baked potatoes, start by preheating the oven to around 400°F (200°C). This will ensure that the potatoes cook evenly and develop a crispy skin.

Prepare the potatoes

Select large, unpeeled potatoes of even size for baking. Scrub the potatoes well under running water to remove any dirt or debris. Pat them dry with a clean kitchen towel. If desired, you can also prick the potatoes with a fork a few times to allow steam to escape during baking.

Seasoning options

While traditional baked potatoes taste delicious with just a sprinkle of salt, you can also get creative with various seasonings. Some popular options include garlic powder, paprika, dried herbs like rosemary or thyme, or even a sprinkle of shredded cheese for added flavor.

Cooking the potatoes

Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for approximately 45 minutes to 1 hour, or until the potatoes are fork-tender and the skin becomes crispy.

Serving suggestions

Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Serve them with your favorite toppings and condiments such as sour cream, chives, bacon bits, or melted cheese. Baked potatoes can be a versatile side dish that pairs well with a variety of main courses.

Scalloped Potatoes

Gather ingredients

For scalloped potatoes, you will need potatoes, butter, flour, milk, cheese, salt, pepper, and any additional seasonings or herbs you prefer.

Prepping the potatoes

Peel the potatoes and slice them thinly, about 1/8 inch thick. You can use a sharp knife or a mandoline slicer for even and consistent slices. Rinse the sliced potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.

Making the sauce

Melt butter in a saucepan over medium heat. Gradually whisk in flour until smooth, creating a roux. Slowly pour in milk while whisking continuously to avoid any lumps. Continue to cook the sauce until it thickens and coats the back of a spoon. Season the sauce with salt, pepper, and any other herbs or spices you prefer.

Layering the potatoes

In a greased baking dish, layer a portion of the sliced potatoes evenly on the bottom. Pour a portion of the sauce over the potatoes, spreading it out with a spatula. Repeat this layering process until all the potatoes and sauce are used, ensuring that the top layer is sauce.

Baking the dish

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 45 minutes. Uncover the dish and continue baking for another 15-20 minutes until the top is golden brown and the potatoes are tender.

Serve and enjoy

Remove the scalloped potatoes from the oven and let them rest for a few minutes before serving. Garnish with fresh herbs like parsley or chives for added freshness. Scalloped potatoes make a comforting and satisfying side dish that goes well with roasted meats or as a standalone vegetarian option.

Mashed Potatoes

Choose the right potatoes

For creamy mashed potatoes, choose starchy or all-purpose potatoes such as russet or Yukon Gold. Avoid waxy potatoes like red potatoes as they tend to result in a gummier texture.

Peel and cut the potatoes

Peel the potatoes and cut them into evenly-sized chunks to ensure even cooking. Smaller chunks will cook faster than larger ones. Rinse the potatoes under cold water to remove any excess starch.

Boiling the potatoes

Place the potato chunks in a large pot and cover them with cold water. Season the water with salt, as it helps to enhance the flavor of the potatoes. Bring the water to a boil and cook the potatoes until they are fork-tender, usually around 15-20 minutes.

Preparing the butter and milk

While the potatoes are cooking, melt butter in a saucepan and heat milk until warm. Stir the melted butter and warm milk together, creating a rich and creamy mixture that will be added to the mashed potatoes later.

Mashing the potatoes

Once the potatoes are cooked, drain them well and return them to the pot. Mash the potatoes using a potato masher or a handheld mixer. Avoid over-mashing, as it can result in a gluey consistency. For extra smoothness, you can pass the mashed potatoes through a potato ricer or a fine mesh sieve.

Seasoning and serving

Add the butter and milk mixture to the mashed potatoes, stirring until well combined and creamy. Season with salt and pepper to taste. Additional ingredients like garlic, herbs, or grated cheese can be stirred in for extra flavor. Serve the mashed potatoes immediately while they are still warm and enjoy as a comforting and classic side dish.

Roasted Potatoes

Selecting the potatoes

Choose small to medium-sized potatoes for roasting. Varieties like russet, Yukon Gold, or fingerling potatoes work well, but any type can be used depending on personal preference.

Preparing the potatoes

Wash the potatoes thoroughly and scrub off any dirt or residue. If desired, peel the potatoes, although leaving the skin on can add extra texture and flavor. Cut the potatoes into evenly sized pieces to ensure even cooking.

Seasoning options

Place the prepared potatoes in a mixing bowl and drizzle them with olive oil. Season with salt, pepper, and any other herbs or spices you prefer, such as garlic powder, paprika, or dried rosemary. Toss the potatoes well to coat them evenly with the seasoning.

Roasting the potatoes

Spread the seasoned potatoes in a single layer on a baking sheet or roasting pan. Make sure not to overcrowd the pan, as this can prevent proper browning. Roast the potatoes in a preheated oven at 425°F (220°C) for about 30-40 minutes, or until they are golden brown and crispy. Flip the potatoes halfway through cooking to ensure even browning.

Variations and additions

Roasted potatoes are incredibly versatile and can be customized to suit your taste. For added flavor, you can toss the potatoes with minced garlic, fresh herbs like thyme or rosemary, or even a sprinkle of grated Parmesan cheese before roasting. Feel free to experiment with different seasoning combinations and find what works best for you.

Serving suggestions

Once the roasted potatoes are done, remove them from the oven and let them cool for a few minutes. Serve them as a side dish alongside roasted meats, grilled vegetables, or even as part of a breakfast spread. The crispy exterior and soft interior of roasted potatoes make them a crowd-pleasing favorite.

Grilled Potatoes

Choosing the potatoes

When it comes to grilling potatoes, it’s best to choose waxy varieties like red or fingerling potatoes. These potatoes hold their shape well during grilling and have a pleasant buttery texture.

Preparing the potatoes

Scrub the potatoes clean under running water, removing any dirt or debris. Cut the potatoes into thick slices or wedges to ensure they cook evenly on the grill. If desired, you can parboil the potato slices for a few minutes to ensure they are cooked through.

Marinating options

To add flavor to grilled potatoes, consider marinating them before grilling. You can use a variety of marinades such as a mixture of olive oil, minced garlic, fresh herbs, and lemon juice. The potatoes should be well-coated in the marinade and allowed to sit for at least 30 minutes, or even overnight in the refrigerator, for the flavors to infuse.

Grilling the potatoes

Preheat the grill to medium heat. Place the marinated potato slices or wedges directly on the grill grates. Grill the potatoes for about 10-15 minutes, flipping occasionally, or until they are golden brown and tender. Keep a close eye on them to prevent burning.

Adding finishing touches

Once the potatoes are grilled to perfection, remove them from the heat and transfer them to a serving platter. Sprinkle the potatoes with some freshly chopped herbs, like parsley or chives, for a burst of freshness. You can also brush the potatoes with melted butter or a flavored oil for an extra touch of flavor.

Serving ideas

Grilled potatoes make a fantastic side dish for any grilled meats, from juicy steaks to flavorful kebabs. Serve them alongside a refreshing salad or as part of a vibrant summer buffet. The smoky and slightly charred flavor of grilled potatoes adds an exciting twist to the classic spud.

Potato Salad

Gather ingredients

To make a delicious potato salad, you will need potatoes, hard-boiled eggs, mayonnaise, mustard, chopped vegetables like celery and onions, vinegar, pickles, salt, pepper, and any additional seasonings or herbs you prefer.

Boiling and cooling the potatoes

Start by peeling and cutting the potatoes into bite-sized cubes. Place them in a pot of cold water and bring it to a boil. Cook the potatoes until they are tender but still firm enough to hold their shape. Drain the potatoes and let them cool completely.

Chopping and adding vegetables

While the potatoes are cooling, chop the hard-boiled eggs, celery, onions, and pickles into small pieces. You can also add other vegetables like bell peppers or radishes for extra crunch and flavor. Combine the chopped vegetables in a large bowl.

Making the dressing

In a separate bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper, and any desired seasonings. Adjust the taste according to your preference, adding more mustard for tanginess or vinegar for acidity.

Mixing and refrigerating

Once the cooked potatoes have cooled, add them to the bowl of chopped vegetables. Pour the prepared dressing over the potato and vegetable mixture. Gently toss everything together until well combined, making sure not to mash the potatoes. Cover the bowl and refrigerate the potato salad for at least an hour to allow the flavors to meld together.

Serving and garnishing

Before serving, give the potato salad a final toss to redistribute the dressing. If desired, garnish with chopped fresh herbs like dill or parsley for added freshness. Potato salad is a versatile and crowd-pleasing dish that can be served at picnics, barbecues, or as a side dish for any occasion.

Potato Soup

Gather ingredients

To make a comforting potato soup, you will need potatoes, onion, garlic, broth (vegetable or chicken), cream, butter, salt, pepper, and any desired seasonings or herbs. Optional toppings can include grated cheese, crumbled bacon, or chopped green onions for garnish.

Preparing the potatoes

Peel the potatoes and cut them into small cubes or slices. The size of the potato pieces will depend on your preference for chunky or smooth soup.

Cooking the soup

In a large pot, melt butter over medium heat. Add diced onions and minced garlic, cooking until softened and fragrant. Add the prepared potatoes and seasonings, stirring to coat them in the butter mixture. Pour in the broth, enough to cover the potatoes, and bring the soup to a boil. Reduce the heat to low and simmer until the potatoes are tender, usually around 15-20 minutes.

Blending or mashing

Once the potatoes are cooked through and fork-tender, you can choose to either blend the soup or mash the potatoes for a chunkier texture. If you prefer a smooth and creamy soup, use an immersion blender or transfer the soup to a countertop blender to puree until smooth. For a chunkier texture, simply use a potato masher to lightly mash some of the potatoes.

Adding cream and seasoning

Stir in the cream, taste the soup, and adjust the seasoning with salt and pepper as needed. Additional herbs or spices can also be added at this stage to enhance the flavor. Simmer the soup for a few more minutes to allow the flavors to meld together.

Serving and garnishing

Ladle the potato soup into bowls and garnish with toppings like grated cheese, crumbled bacon, or chopped green onions. Serve the soup hot with crusty bread or a side salad for a satisfying and comforting meal.

Potato Wedges

Selecting the potatoes

For delicious and crispy potato wedges, select large potatoes like russet or Idaho. The starchy nature of these varieties helps to achieve a fluffy interior and a crispy exterior.

Preparing the wedges

Wash the potatoes and scrub off any dirt or residue. Cut the potatoes into wedges by halving them lengthwise, then cutting each half into 3-4 equal wedges. It’s important to try and keep the wedges similar in size to ensure even cooking.

Seasoning options

In a large mixing bowl, toss the potato wedges with olive oil until they are well coated. Season the wedges with salt, pepper, and any additional spices or herbs you prefer, such as garlic powder, paprika, or dried thyme. Toss the wedges again to evenly distribute the seasonings.

Baking or frying

There are two popular methods for cooking potato wedges: baking and frying. For a healthier option, baking is recommended. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the seasoned potato wedges in a single layer on the baking sheet, making sure they are not overcrowded. Bake for approximately 30-35 minutes, or until the wedges are golden brown and crispy.

If opting for frying, heat vegetable oil in a deep frying pan or Dutch oven to around 350°F (175°C). Carefully place a few potato wedges into the hot oil and fry until they turn golden brown and crispy, usually about 4-5 minutes. Use a slotted spoon to remove the fried wedges from the oil and place them on a paper towel-lined plate to drain any excess oil.

Crispy variations

To achieve extra crispy potato wedges, you can soak the cut wedges in cold water for about 30 minutes before seasoning and cooking. This removes excess starch and helps the wedges crisp up during baking or frying. Another tip is to toss the seasoned wedges with a small amount of cornstarch before cooking to create an extra crunchy exterior.

Dipping sauces and serving

Potato wedges are a versatile side dish that pairs well with a variety of dipping sauces. Classic options include ketchup, mayonnaise, or sour cream. For a tangier twist, you can try dipping them in a homemade garlic aioli or a spicy chipotle sauce. Serve the potato wedges hot and enjoy their crispy goodness as a satisfying snack or a tasty accompaniment to burgers, sandwiches, or grilled meats.

Potato Pancakes

Gather ingredients

To make tasty potato pancakes, you will need potatoes, onion, eggs, flour, salt, pepper, and cooking oil. Optional toppings can include sour cream, applesauce, or even smoked salmon for more indulgent variations.

Grating and soaking the potatoes

Peel the potatoes and grate them using a box grater or a food processor with a grating attachment. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Let the squeezed potatoes sit in a bowl of cold water for a few minutes to remove excess starch. Drain the potatoes and squeeze out any remaining liquid.

Draining and mixing ingredients

Finely chop an onion and add it to the drained grated potatoes. Crack in a few eggs and sprinkle in flour, salt, and pepper. Mix all the ingredients together until well combined. The flour helps to bind the mixture together and create a crispy texture.

Forming pancakes

Heat a large skillet or frying pan over medium heat and add cooking oil to coat the bottom of the pan. Spoon the potato mixture onto the pan, using about ¼ cup per pancake. Use a spatula to flatten and shape the pancake into a round disk. Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.

Cooking the pancakes

When one side of the pancake is golden brown, carefully flip it over using a spatula to cook the other side. Continue cooking the pancakes in batches until all the batter is used, adding more oil to the pan as needed.

Serving and topping choices

Once cooked, transfer the potato pancakes to a plate lined with paper towels to drain any excess oil. Serve the pancakes hot and garnish them with toppings like sour cream, applesauce, or even a dollop of Greek yogurt. For a more savory option, top the pancakes with smoked salmon, chopped dill, and a squeeze of lemon juice. Potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, brunch, or even as a light dinner option.

Potato Croquettes

Gather ingredients

To make scrumptious potato croquettes, you will need potatoes, butter, milk, flour, grated cheese, bread crumbs, eggs, salt, pepper, and any additional herbs or spices you prefer.

Boiling and mashing the potatoes

Peel the potatoes and cut them into quarters. Place the potato quarters in a large pot of salted boiling water and cook until fork-tender, usually around 15-20 minutes. Drain the potatoes well and return them to the pot. Mash the potatoes until smooth using a potato masher or a handheld mixer.

Adding flavorings and textures

While the mashed potatoes are still warm, mix in softened butter, milk, grated cheese, and any desired herbs or spices. Season the mixture with salt and pepper to taste. Stir everything together until well combined.

Forming the croquettes

Once the potato mixture has cooled slightly, it will become easier to handle. Using your hands, shape the mixture into small cylindrical croquettes or any desired shape. The size can vary depending on personal preference.

Breading and frying or baking

Prepare a breading station by placing flour, beaten eggs, and bread crumbs into separate bowls. Dip each potato croquette into the flour, then into the beaten eggs, and finally coat them with bread crumbs, pressing lightly to ensure they stick. If frying, heat vegetable oil in a deep frying pan or Dutch oven to around 350°F (175°C). Carefully lower a few croquettes into the hot oil and fry until they become golden brown and crispy, usually about 3-4 minutes. If baking, preheat the oven to 400°F (200°C) and place the breaded croquettes on a baking sheet. Bake for approximately 20-25 minutes, flipping once, until they are golden brown.

Serving and accompaniments

Remove the fried or baked potato croquettes from the oil or oven and let them drain on a paper towel-lined plate to remove any excess oil. Serve the croquettes hot as an appetizer or a side dish. They pair well with a variety of dipping sauces such as garlic aioli, spicy ketchup, or even a tangy mustard. Enjoy the crunchy exterior and the creamy interior of these delightful potato croquettes.

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