Potatoes recipes

The secret is size and method: small potatoes, thin slices or diced cubes cook far faster than whole ones, and a few minutes in the microwave before frying gives crisp results in a fraction of the time. The tips explain which variety to use, from waxy Yukon Golds to starchy russets, and how to make the most of leftovers.

Common questions

How do I cook potatoes quickly?

Cut them small: dice or thin slices cook in 10 to 15 minutes in a skillet. Microwaving whole or halved potatoes for a few minutes before pan-frying or smashing gives a fluffy inside and crisp outside fast. Baby potatoes and pre-cut frozen potatoes are other good shortcuts.

What is the difference between russet and Yukon Gold potatoes?

Russets are starchy and fluffy, ideal for baked potatoes, fries and light, airy mash. Yukon Golds are medium-starch with a buttery flavor and creamy texture, so they work well in almost everything, including mash, roasting and gratins. Red and fingerling potatoes are waxy and hold their shape in salads and soups.

Can you microwave a baked potato?

Yes. Scrub a russet, prick it a few times with a fork, and microwave on high for about 5 minutes, then turn it over and cook 3 to 5 minutes more, until a knife slides in easily. For crisper skin, rub with oil and salt and finish in a hot oven or air fryer for a few minutes.

Are green potatoes safe to eat?

Green patches show that the potato was exposed to light and may contain higher levels of solanine, a natural compound that can cause stomach upset. Cut away green areas and any sprouts generously before cooking. If a potato is very green or tastes bitter, throw it away. Store potatoes somewhere cool and dark.