Potatoes

General Preparation of Potatoes
 

All  -  If  the tubers have any dirt on them, wash well in cold water. 

Small New Potatoes.  In general there is no need to peel these as the skins are very thin. Simply cut and cook as required.

Others   Peel the skins off, remove any dark or green bits of flesh with a knife if necessary,  then cut and cook as required.

Important:    Potato flesh which is green is poisonous. Never eat green bits.

                         Potatoes should be cooked before they are eaten.
 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

Suitable Methods and timing for cooking  Potatoes

How long should you cook potatoes?

Bake/Roast

Whole in skins (Jacket) =  60 - 90 minutes. Prick skins a couple of times with the point of a sharp knife. Rub with oil for a crisper skin.

Chunks   =  50 - 60 minutes. Best par-boiled first for 10 minutes. Coat in oil or goose fat an sprinkle with salt or seasonings before roasting.

Cubes = 35-45 minutes Best par-boiled first for 5 minutes. Coat in oil or goose fat and sprinkle with salt or seasonings before roasting.

Slices/Batons =  45 - 70 minutes baked in a sauce or cream

Boil

Fry/Sauté

Microwave

Steam

Cubes/Thick Slices   =    20 - 30 minutes

Stuff