Cooking Potatoes Article -
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Cooking Potatoes

Baked, mashed, fried, stewed, shredded, sliced, diced, wedged or whole.

Find recipes and tips for preparing this deliciously versatile vegetable.

Baked Potatoes

Simple baked potatoes dressed up with all the fixings are easy and delicious. But they’re not the only way to bake a tasty tuber. Scalloped potatoes do the basic baker one better. With scalloped potatoes (a.k.a., potatoes au gratin), the shredded cheese and cream are baked together with thinly sliced potatoes in the same casserole to create a sensational, savory side dish with an amazing cheesy crust.

Mashed Potatoes

Whether you like 'em light and fluffy or smooth and creamy, mashed potatoes are a must.

Deep Frying

Homemade French fries are a delicious treat. Get that crispy golden exterior and soft, fluffy interior, right in your very own kitchen.

Potato Salad

Potato salad is a great addition to your meals at any time of year. Pick the right potato variety and the perfect seasonings to make your own signature recipe, or try out some of our popular recipes.

Making Latkes

Whether you call them potato pancakes or you call them latkes, these crispy golden patties will make everyone's eyes light up no matter what the occasion.

Cubing Potatoes

Learn how chefs cube their potatoes perfectly for soup, home-style hash browns, potato salad and more! Get professional-looking results and evenly cooked spuds every time; just follow the photos in this step-by step tutorial.

Dec. 21, 2009 7:06 am
How far ahead can I make the baked potatoes (peeled/dices)for soup. I'm making a lg recipes for xmas dinner and what to prepare as much ahead of time as possible.
Feb. 13, 2010 7:24 am
Has anyone ever tried to bake potatoes in the slow cooker? I was thinking of wrapping them in foil and putting them in the slow cooker and letting them cook on low 7-8 hrs. Do you think it will work?
Feb. 13, 2010 12:41 pm
KK, Looking forward to the results.
Feb. 13, 2010 12:46 pm
How do you make potato chips? I live in Yucatan and cannot find salt-free chips. I think the salt detracts from the taste of the potato.
Feb. 13, 2010 7:06 pm
Suzmeist - You can cut them a day ahead of time but they need to be kept submerged in water. You might want to change the water once in between.
Feb. 14, 2010 2:00 am
This post is for KK and regards baking potatoes in a slow cooker. I do this frequently for our bible study fellowship lunches. Just wrap the potato in aluminum foil after cleaning and pokeing holes just like for the oven. Bake on low for about 5 to 6 hours or on high for 3. They cook faster than I thought they would, and are every bit as good as baking them in the oven. I leave them in the slow cooker and wrap it in a beach towel before heading to the potluck. It works great. Hope it turns out ok for you also. Enjoy, ArlisM
Mar. 17, 2010 6:54 pm
I steam potatoes - and all other veggies. Much better taste.
Diana L 
Mar. 19, 2010 8:20 pm
To Paul: I find that washing the potato slices (sliced as thin as you can or with a potato slicer) and then drying them really well before frying really helps me get an even frying consistency. Using an oil with a high-frying temperature threshold such as corn oil is the best way to go. Avoid high-temp. frying with olive oil at all costs. I hope this helps!
Apr. 17, 2010 7:58 am
Thank you Arlis, this is a wonderful way to make baked potatoes. So easy and not dried out. Thank you again.
Apr. 24, 2010 4:32 am
KK, here's one method I got from a crockpot list I'm on. I assume she means not to layer them in the crock. Haven't tried it yet, though. "I wanted to pass along an idea that has worked for me many times. Baked potatoes in the crock pot. First select 3 or 4 (depending on size of crock) nicely sized baking potatoes. Wash and dry potatoes. Rub with vegetable oil and sprinkle with salt. Wrap in foil. Place in crock on low heat in the morning. Do not add liquid to crock. Slow cook for 6-8 hours. Top with cheese, bacon, onion, etc." (And a comment from the owner of the list): Personally, I generally avoid using aluminum foil for cooking, so I'd try Tami's hint using her directions but without the foil. I never use foil when baking potatoes in the oven, so I'm confident not using it in the crock would work just fine too. :) Just a couple of ideas if you haven't already found your method.
Aug. 26, 2010 7:12 pm
Any suggestions for baking 70 to 80 potatoes for a crowd. I need to do this in September for a dinner meating.
Oct. 16, 2010 12:22 pm
I boil 3-5 pounds of potatoes a week and store them in the refrigerator to use throughout the week....great fried for breakfast or heated up for dinner. Saves time.
Nov. 19, 2010 5:22 pm
To Rosemary... I'd suggest adding BYOP (Bring your own potato)to the bottom of the invitation. Seriously though, you need to have a neighbor or two let you borrow their ovens if this is going to get done at the same time. I'm guessing by the date of your post, this event has already happened. How did it go?
Mar. 8, 2011 3:51 pm
can anyone tell me how to cook a raw sweet potato?
Mar. 14, 2011 1:01 pm
For raw sweet potatoes and yams I scrub them, pat dry, cut a little chunk off either end and microwave them. One medium potato takes about 5 minutes in my microwave.
Mar. 17, 2011 5:29 pm
mom 24/7- our two favorite ways: 1. sweet potato oven fries -heat oven to 400, peel sweet potatoes and cut into fries,place in a bowl and drizzle with 1/2 tsp olive oil per cut up potato, salt and pepper to taste, a little chili powder if you are adventurous, then toss, speard in single layer on a baking sheet, place in oven. bake until crispy on the outside, maybe 30 minutes , check occassionaly and turn so all side brown evenly. 2-Baked. clean and scub just like a regular potato, pierce with a fork andplace in oven on a pan or in foil. bake until tender, slice in half and add butter & brown sugar, OR (our favorite) sour cream and nacho slices. (the sweet of the potato with the zing of the nacho slice and cool cream, oh yum!
Apr. 18, 2011 12:20 pm
What is the best way to cook red potatoes before making a potato casserole? Should I peel them and boil them first? Then dice them? How long should they cook, since they will cook again in the oven? Any help is appreciated, thanks!
Jul. 17, 2011 10:03 pm
To KK...The potato things in the crock pot will definatly work. I've discovered 1 potato 1 hour. So if you have 7-8 taters, it's 7-8 hours. The aluminum foil is a defiate yes. Wash them and then wrap them in foil. It gives them moisture and it won't completely cook the skin while cooking in the crock pot. I questioned this too and found that the foil is a must.
Oct. 1, 2011 8:47 am
I would like some feedback on what is the best kind of potato for salad and also for potato soup, russets?, white?, Idaho?, red?, etc.
oh hello 
Feb. 2, 2012 11:32 am
does any one now how to make yummy hash browns on the stove and also potato fries in the oven?
Mar. 5, 2012 5:52 am
oh hello, I make hash browns, or home fries all the time. Just cube up left over baked potato and cook in a pan with a little oil, butter, onion, garlic, salt, pepper and paprika. I don't have any measurements, because I just eye it and check the flavor. Flavor is big in my Italian family, but writing down recipes is not.
Mar. 8, 2012 10:49 am
I love reading the comments. It is almost as good as talking to someone.
Mar. 10, 2012 8:13 am
Thanks for the great idea of baking potatoes in the crockpot! If wrapping in foil is a must, I would have to pop them in the oven for a few minutes at the end to crisp up the skins. Hate the skins on foil wrapped baked potatoes. Thanks again!
Jul. 16, 2012 11:44 am
never thought of potatoe in the crockpot..what a great idea. I love this site!
Mar. 11, 2013 10:44 am
To:Paul I fond this recipe and if don't want the salt just don't add the salt
Mar. 13, 2013 7:52 pm
This is more about serving than cooking, but if you want to serve baked potatoes to a large crowd and need a way to keep them hot here is an idea I stole from a local catering company. Bake your potatoes in foil as usual & leave the foil on. Warm the inside of a tall 5 gallon drink dispenser so that you dont suck the heat from your potatoes to heat up the inside of the dispenser. Stack the finished & hot potatoes into the warmed dispenser. Because the dispenser is tall the potatoes stay hot. We used this idea at a March horse show in Ohio for a potatoe bar and they were a HUGE hit. The potatoes stayed hot enough that the cheese still melted on top hours after they were baked.
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