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How to bake a potato may appear simple, but there are those cooks just starting out that want to get it right.
I’ve never met a potato I didn’t like. There are many varieties available and, up until about 10 years ago, you could find Russet potatoes (Idaho’s claim to fame), small red or white potatoes, larger Red Bliss potatoes and ordinary large white potatoes.
Today we have the glorious Yukon Gold, perfect for mashing or a simple sauté; fingerlings, which have become more popular and much less expensive over the last five years; and purple potatoes, which Peruvians grew more than 500 years ago.
Another type good for cooking is the sweet potato. Distinguishable by its yellow flesh, it’s different from a yam, which is bright orange.
And what about the perfect baked potato? Do not use the microwave – the texture is dreadful and there is a tendency to overcook them. However, finishing the baking process in the microwave for a few minutes is acceptable if in a hurry. Do not wrap potatoes in aluminum foil either; they will steam rather than bake, the skin will not be crisp and the flesh will be mealy.
Many people think the potato came from Ireland, but the potato is a new-world food Christopher Columbus discovered when he arrived in America.
In these recipes, the Idaho or Yukon Gold potatoes can be substituted for sweet potatoes or yams, which take longer to bake in the oven – about 45 minutes.
Baked Potatoes
Ingredients:
4 Idaho potatoes
Kosher salt and freshly ground black pepper, to taste
Butter and/or sour cream
Directions:
Preheat the oven to 400 degrees.
Scrub the potatoes well with a small brush. Dry with paper towels. Prick all over with the tines of a fork.
Place in the oven and bake for one hour.
Pass the salt, pepper, butter and sour cream at the table.
Serves four.
Note from Phyllis: If the potatoes feel hard, microwave on high for about two to five minutes, depending on the size. To make baked stuffed potatoes, simply cut the potatoes in half, scoop out the flesh and place in a mixing bowl. Mash the flesh with a fork. Stir in 4 tablespoons of butter with 1 tablespoon of sour cream, if desired. Blend well. Place the flesh back into the potato shells, top with kosher salt, freshly ground black pepper and a sprinkling of imported sweet Hungarian paprika. Run the potatoes under the broiler for about five minutes.
Mashed Potatoes
Ingredients:
6 large Yukon Gold potatoes, scrubbed clean
Kosher salt and freshly ground black pepper, to taste
6 tablespoons unsalted butter
1/2 cup of whole milk or half-and-half
Directions:
Peel the potatoes, if desired, but some like the thin skin of the Yukon Gold.
Cut into 2-inch chunks and place in a pot. Cover with cold water. Bring to a boil and cook, uncovered, for about 10 to 15 minutes or until easily pierced with a knife.
Drain in a colander. Place in a large mixing bowl. Mash with a potato masher. For whipped potatoes, use a hand-held electric mixer.
Add the remaining ingredients and mash or blend on medium speed until the potatoes are whipped smooth.
Serves four to six.
Note from Phyllis: Add sour cream and fresh-snipped chives for a richer and flavor. Return the mashed potatoes to the pot to keep warm on a low flame while you get the rest of the meal ready.
Oven-Roasted
Rosemary Potatoes
Ingredients:
6 Yukon Gold potatoes, scrubbed clean
Olive oil
Kosher salt and freshly ground black pepper, to taste
Leaves of 2 sprigs of fresh rosemary
Directions:
Preheat the oven to 400 degrees.
Cut the potatoes into 2-inch chunks. Place on a cookie sheet. Drizzle with the oil and add the salt and pepper.
Scatter the rosemary over the potatoes. Hand toss until evenly coated in the oil.
Place the cookie sheet in the oven and roast for about 30 minutes or until pierced easily with a knife.
Serves four to six.
Mediterranean Potato Salad
Ingredients:
6 large Yukon Gold potatoes, scrubbed clean
Handful of pitted black or green olives
2 (15-ounce) cans of artichoke hearts, rinsed and drained
2 teaspoons of baby capers, rinsed well and drained
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
Juice of 1 lemon
Directions:
Cut the potatoes into 2-inch cubes. Place in a large pot and cover with cold water. Bring to a boil, lower to simmer and cook for about 10 to 15 minutes.
Drain in a colander and run under cold water to stop the cooking. Cool completely.
When cooled, place in a serving bowl. Add the remaining ingredients and toss well.
Refrigerate for at least four hours or overnight. Bring to room temperature before serving.
Serves four to six.
Note from Phyllis: This is a marvelous mayonnaise-free potato salad. You can add a few drops of truffle essence if you have a bottle in the pantry. A few sliced red pepper strips also wouldn’t hurt.
